Serves 4 · Prep 15 min (plus 20 min marinating) · Cook 12 min
Butterfish is mild, rich and tender, which makes it the easiest fish to fry well. A seasoned flour coat turns it golden and crisp on the outside while the inside stays moist. Serve it straight from the pan with a squeeze of lime and pepper sauce.
Ingredients
- 1 lb / 450 g Butterfish Fillets (half a 2 lb pack), thawed
- 1 lime, juiced, plus wedges to serve
- 2 tbsp green seasoning
- 1 tsp salt
- ½ tsp black pepper
- ¾ cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp paprika
- ½ tsp garlic powder
- Vegetable oil, for shallow frying
- Pepper sauce, to serve
Method
- Thaw and dry. Thaw the fillets in the fridge (0–4 °C) overnight. Pat them completely dry, because dry fish crisps and wet fish steams.
- Season. Rub the fillets with lime juice, green seasoning, salt and pepper. Cover and refrigerate for 20 minutes.
- Mix the coating. Whisk the flour, cornstarch, paprika and garlic powder together in a shallow dish.
- Coat. Lift each fillet from the marinade and let any excess drip off. Press both sides into the coating, then shake off the loose flour.
- Fry. Heat 1 cm of oil in a heavy skillet over medium-high heat until a pinch of flour sizzles on contact. Fry the fillets in batches for 3–4 minutes a side, until deep golden. Don't crowd the pan.
- Drain and serve. Rest the fillets on a wire rack for 2 minutes so they stay crisp underneath. Serve hot with lime wedges and pepper sauce.
Cook's note: Serve with fried cassava or bake (fried dough) for a classic Guyanese Saturday plate.
