Fried Snapper with Festival

Ingredients

• 4 fillets snapper
• 2 cups festival flour
• 1 cup cornmeal
• 1 whole scotch bonnet pepper
• 1 whole lime
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon baking powder
• 2 tablespoons sugar
• 1 cup water
• 4 cups vegetable oil

Instructions

1. 1

   Rinse the snapper fillets under cold water and pat dry with paper towels. Season both sides with salt, black pepper, and the juice of half the lime. Let marinate for 15 minutes.

2. 2

   In a large mixing bowl, combine festival flour, cornmeal, baking powder, and sugar. Mix well.

3. 3

   Gradually add water to the dry ingredients, stirring until a thick batter forms. The batter should be thick enough to coat the back of a spoon.

4. 4

   Heat vegetable oil in a deep frying pan over medium-high heat (about 350°F).

5. 5

   Once the oil is hot, carefully dip each seasoned snapper fillet into the batter, allowing excess to drip off, and gently place in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy.

6. 6

   While the snapper is frying, shape the remaining batter into small dumplings (about the size of golf balls) and add them to the hot oil. Fry for about 3-4 minutes or until golden and cooked through.

7. 7

   Remove the fried snapper and festival from the oil and place on a plate lined with paper towels to drain excess oil.

8. 8

   Serve the fried snapper with the festival dumplings, garnished with lime wedges and the whole scotch bonnet pepper for added flavor.