Haitian Fried Fish & Pikliz - the Best Seasoning

Craving a taste of the Caribbean? Get ready to dive into the vibrant flavors of Haiti with our definitive recipe for crispy Haitian Fried Fish, perfectly paired with tangy, spicy Pikliz. This isn't just a meal; it's an experience, bringing the warmth and spice of Haitian cuisine right to your kitchen. Whether you're a beginner eager to explore new flavors or an experienced cook looking to perfect your Haitian repertoire, we've got you covered. We'll show you exactly how to create the best fish seasoning mix – a garlicky, herbaceous, and citrusy blend that's the heart of Haitian cooking – and guide you through making the iconic cabbage salad recipe known as Pikliz. Forget guesswork; prepare for a flavor journey that will have you hooked, featuring the unmistakable kick of scotch bonnet pepper and the bright zing of citrus.

Ingredients

• For the Fish
• 2 lbs whole flaky white fish (such as snapper, tilapia, whiting, or cod), cleaned and scored
• ¼ cup fresh lime juice (from 2-3 limes) or sour orange juice
• 4-6 cloves garlic, minced or grated
• 1 tablespoon fresh thyme leaves, chopped
• ½ - 1 whole scotch bonnet pepper, finely minced (remove seeds for less heat, use gloves!)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 cup all-purpose flour (for dredging)
• 4 cups neutral oil (like vegetable, canola, or grapeseed) for frying
• For the Pikliz (Spicy Pickled Slaw)
• ½ head green cabbage (about 3 cups shredded)
• 1 large carrot, shredded or julienned
• ½ red onion or 2 large shallots, thinly sliced
• 2-3 scallions, thinly sliced (optional)
• 1 whole scotch bonnet pepper (or habanero), left whole or sliced (for more heat)
• 1 cup distilled white vinegar (or apple cider vinegar mix)
• ¼ cup fresh lime juice
• 1 teaspoon sea salt
• ½ teaspoon black peppercorns (optional)
• 3-4 whole cloves (optional)

Directions

1. Part 1 — Start the Pikliz (first, so it can rest)
2. Prepare the Vegetables: Thinly slice or shred your green cabbage (aim for thin, uniform strips). Shred the carrot using a grater or julienne peeler. Thinly slice the red onion/shallots and scallions (if using).
3. Optional Quick-Salt Step: In a large bowl, combine the shredded cabbage, carrot, and onion. Sprinkle with ½ teaspoon of salt, toss, and let sit for 10-15 minutes. This draws out excess moisture, helping the pikliz stay crisp. Drain any accumulated liquid thoroughly before proceeding.
4. Pack the Jar: Tightly pack the prepared vegetables into a clean, dry 1-quart glass jar or airtight container. Add the whole or sliced scotch bonnet pepper (or habanero), optional peppercorns, and cloves.
5. Add Liquids & Rest: In a separate bowl, whisk together the distilled white vinegar and lime juice. Pour this liquid over the vegetables in the jar, ensuring they are completely submerged. If needed, gently press down the vegetables or add a little more vinegar to cover. Seal the jar and let it rest at room temperature for at least 30 minutes before serving. For the best flavor, refrigerate for 2-3 hours or overnight.
6. Part 2 — Season the Fish
7. Clean & Dry Fish: Rinse the fish thoroughly under cold water, inside and out. Pat it completely dry with paper towels. This step is crucial for achieving crispy skin. Make sure to get into the scored cuts.
8. Season the Fish: In a small bowl, combine the lime juice, minced garlic, chopped thyme, minced scotch bonnet pepper (if using for seasoning), salt, and black pepper. Rub this fish seasoning mix all over the fish, making sure to get it into the scores and cavity.
9. Rest Time: Let the seasoned fish rest for 15-30 minutes at room temperature. This allows the flavors to meld and the seasoning to penetrate.
10. Part 3 — Fry the Fish
11. Prepare for Frying: Pour the neutral oil into a large, heavy-bottomed skillet or deep pan until it reaches about 1-1.5 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small pinch of flour should sizzle immediately upon contact.
12. Dredge & Fry: Lightly dredge each fish in the all-purpose flour, shaking off any excess. Carefully place 1-2 fish into the hot oil, ensuring not to crowd the pan (this can lower the oil temperature and make the fish soggy). Fry for 5-7 minutes per side, or until golden brown and cooked through. The exact time will depend on the thickness of your fish. The internal temperature should reach 145°F (63°C).
13. Drain Properly: Using tongs, carefully remove the fried fish from the oil and place it on a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain and helps keep the fish crisp.
14. Part 4 — Serve
15. Plate the Fish: Arrange the crispy fried fish on a serving platter.
16. Add Pikliz: Serve generous spoonfuls of the spicy, tangy Pikliz on the side. A small splash of the pikliz vinegar over the fish is also a delicious touch!