Ainsley Harriott Whole Snapper with Bahamian Seasoning, Mango and Papaya Salad and Fried Plantain
Ainsley Harriott Whole Snapper with Bahamian Seasoning is the kind of dish that makes you understand why fish cooked whole is always the better choice. Scored deeply and packed with a blitzed paste of garlic, scotch bonnet, allspice, thyme, and fresh herbs, then fried until the skin is shatteringly crisp and the flesh inside is white and flaky. Served with sweet fried plantain and a sharp mango and papaya salad dressed with lime and honey. From Ainsley's Taste of the Bahamas on ITV.
Equipment
- Mini Food Processor
- Large Heavy-Based Frying Pan or Skillet
- Separate Frying Pan (for plantain)
- Large Mixing Bowl
- Sieve
- Kitchen Paper
Ingredients
For the Fish
- 4 small/medium snapper, or 2 large — scaled, gutted and cleaned sea bass, trout or tilapia also work well
- 1 lime, juiced
- 120 g plain flour or a mix with fine cornmeal, seasoned with salt, pepper and 1 tsp paprika
- oil, for frying enough for approx. 1 inch depth
- 2-4 ripe plantain, peeled, halved and sliced lengthways
- 1-2 tbsp coconut oil for frying plantain
For the Bahamian Seasoning Paste
- 2 cloves of garlic, roughly chopped
- 3 cm fresh ginger, peeled and roughly chopped
- 1 small onion, peeled and roughly chopped
- 2 spring onions, trimmed and roughly chopped
- 0.5-1 scotch bonnet chilli, deseeded adjust to your heat preference
- 4 fresh thyme sprigs, or 2 tsp picked leaves
- large handful of fresh parsley leaves
- handful of fresh coriander
- 5 whole allspice berries, crushed
- 0.5 tsp all-purpose seasoning, Old Bay or favourite fish seasoning
- 1 lime, juice and zest
For the Mango and Papaya Salad
- 1 firm ripe mango, peeled and cut into thin slices
- 1 green papaya, peeled, deseeded and cut into thin slices
- 1 small red pepper, deseeded and sliced
- 0.5 small red onion, thinly sliced
- 0.25-0.5 scotch bonnet, goat or habanero chilli, finely chopped
- large handful of fresh coriander, roughly chopped
- 1 tbsp olive oil
- 1 lime, juice and zest
- 2 tsp runny honey
- sea salt to season
Instructions
- Pat each fish thoroughly dry with kitchen paper. Make 2–3 deep cuts into both sides of each fish, cutting right down to the bone. Season well all over with salt and pepper, squeeze over the juice of 1 lime, and rub into the flesh inside and out including into each cut. Set aside while you make the seasoning paste.
- Place all the seasoning paste ingredients — garlic, ginger, onion, spring onions, scotch bonnet, thyme, parsley, coriander, crushed allspice, fish seasoning, and lime juice and zest — into a mini food processor and blitz to a rough paste. Taste and adjust seasoning.
- Push the seasoning paste firmly into each cut on both sides of the fish using the back of a spoon. Spoon the remainder into the cavity of each fish. Place in a non-metallic dish, cover, and leave to marinate for at least 20 minutes.
- Lightly dredge each fish in the seasoned flour all over including the cavity, and shake off any excess. Heat a large heavy-based frying pan with enough oil to shallow fry to approximately 1 inch deep. When hot but not smoking, carefully lay the fish into the pan. Fry for 5–7 minutes per side until the skin is deeply golden and crisp and the flesh is opaque and flakes easily. Drain on kitchen paper.
- While the fish fries, heat the coconut oil in a separate pan over a medium-high heat. Add the plantain slices cut side down and fry for 2–3 minutes until golden. Turn and cook for another 2–3 minutes. Drain on kitchen paper.
- Place the mango, papaya, red pepper, and red onion into a large bowl. Add the chilli and coriander. Whisk together the olive oil, lime juice and zest, honey, and a pinch of sea salt. Pour over the salad and toss gently to combine.
- Serve the fried snapper immediately with the fried plantain and mango and papaya salad alongside. Add lime wedges to the plate for squeezing over.
Notes
Dry the fish thoroughly: Any surface moisture will steam rather than fry — pat dry and if you have time, leave uncovered in the fridge for 30 minutes before cooking.
Score deep enough: The cuts need to go right down to the bone to allow the paste to penetrate the flesh properly.
Ainsley's frying tip: Drop 1–2 whole scotch bonnets and a few sprigs of thyme into the oil as the fish fries — the oil picks up their flavour and bastes the fish as it cooks.
Don't overcrowd the pan: Cook in batches and keep cooked fish warm in a low oven. Overcrowding drops the oil temperature and results in pale, steamed skin rather than crispy golden.
Baking or grilling: Place marinated fish on an oiled tray and bake at 220°C for 15–20 minutes, or barbecue over medium-high heat for 5–7 minutes per side. Skip the flour dredge for both methods.
Make the salad last: Dress immediately before serving — the fruit softens quickly once dressed.