Fried Barracuda with Fried Plantains and Salad
- Canola oil, for frying
- 4 fillets barracuda
- 1 1/2 teaspoons garlic salt
- Juice of 2 limes
- 1 ghost pepper, small dice (you can substitute habanero chile)
- 2 plantains, sliced 2-inches thick diagonally
- 4 eggs
- 2 cups all-purpose flour
- Peas and Rice, for serving, recipe follows
- Salad, for serving, recipe follows
PEAS AND RICE:
- 2 tablespoons canola oil
- 4 ounces bacon, diced
- 4 ounces tomato paste
- 2 1/2 to 3 ounces Worcestershire sauce
- 1/8 cup complete seasoning
- 1 can pigeon peas
- 1/4 onion, diced
- 1/4 green bell pepper, diced
- 1/4 medium tomato, diced
- 1 1/2 pounds white rice
Heat about 3 inches of oil to 375 degrees F in a large cast-iron skillet or deep high-sided saute pan.
Sprinkle the barracuda with 1/2 teaspoon of the garlic salt. Mix together the lime juice and ghost pepper in a wide shallow dish and add the fish, turning to coat. Let marinate while frying the plantains.
Fry the plantains in the oil, flipping once, until golden brown, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain the excess oil.
Whisk the eggs in a shallow dish. Combine the flour and remaining 1 teaspoon garlic salt in a second shallow dish. Coat the barracuda fillets first in the egg wash, and then in the flour. Fry the fillets in the oil until golden brown, 2 to 3 minutes per side, and then transfer to a paper-towel-lined plate.
Serve the fish with a couple fried plantains, Peas and Rice and Salad.
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Heat the oil in a large saucepot, and cook the bacon until the fat begins to render, about 5 minutes. Stir in the tomato paste, Worcestershire sauce, seasoning, pigeon peas, onions, bell peppers, tomatoes and 2 quarts water. Bring to a boil, stir in the rice, and then reduce the heat to a simmer. Cook, covered, until the rice is tender, about 1 hour.
Combine the Romaine, onions, bell pepper and tomato in a large mixing bowl. Dress with the ranch dressing.