Crispy on the outside and tender on the inside, this whole fried red snapper is a vibrant Caribbean favorite. Served with rice and beans, fried plantains, and sautéed vegetables, it’s a dish full of color, spice, and tradition.
Preparation Time
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients (for four people)
For the fish:
- 2 whole red snappers (about 600–800 g each), cleaned and scaled
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon dried thyme or oregano
- Juice of 1 lime
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 tablespoons vegetable oil (for frying)
For the rice and beans:
- 1 cup long-grain rice
- 1 cup cooked kidney beans or black beans
- 2 cups coconut milk or water
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 bay leaf
- Salt and pepper to taste
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Optional sides:
- Fried plantains (sliced and shallow-fried until golden)
- Fresh salad of lettuce, tomato, and cucumber
Preparation Method
Step 1: Season the Fish
Rinse the snapper and pat dry—score diagonal cuts on both sides. Rub with lime juice, garlic, paprika, thyme, salt, and pepper. Let marinate for 15–20 minutes.
Step 2: Fry the Fish
Heat oil in a wide skillet. Fry the fish whole, 6–8 minutes per side, until skin is crisp and flesh flakes easily. Transfer to paper towels to drain excess oil.
Step 3: Cook the Rice and Beans
In a pot, sauté the onion and garlic in a small amount of oil. Add rice, beans, coconut milk (or water), bay leaf, salt, and pepper. Simmer for 15–18 minutes, covered, until the rice is tender—fluff before serving.
Step 4: Assemble the Plate
Serve the whole fried snapper with a generous portion of rice and beans, fried plantains, and a small salad. Garnish with lime wedges.
Tips and Tricks
- Red snapper has firm, lean flesh that stands up well to frying.
- If the fish is large, fry one at a time or use a deep fryer for even crispness.
- Use coconut milk for an authentic Caribbean rice flavor.
Serving Suggestions
- Best served hot and freshly fried.
- Complements spicy sauces such as Caribbean pepper sauce or salsa.
Wine & Drink Pairings
Typical pairing: Light lager or pilsner beer.
Alternative pairing: A crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Bulgarian pairing: A chilled Misket or Dimyat offers a fresh, floral balance.
Nutritional Information (Per Serving)
Calories: 520 kcal
Protein: 38 g
Fat: 18 g
Carbohydrates: 52 g
Fiber: 6 g
Sugar: 3 g
Sodium: 540 mg
Dietary Modifications
- Gluten-Free: Naturally gluten-free.
- Low-Fat: Grill or bake the fish instead of frying.
- Dairy-Free: Use water instead of coconut milk in rice.
Storage Suggestions
- Cooked fish should be eaten immediately for the best flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven — not the microwave- to preserve crispness.
- Rice and beans can be stored separately for 3 days and reheated with a splash of water.
About Whole Fried Red Snapper with Rice and Beans
This dish is iconic in Caribbean cuisine, especially in Jamaica, Trinidad, the Bahamas, and Belize. Each island has its variation, but the essentials remain the same: a whole seasoned fish, rice cooked with beans, and fried plantains. It’s both a festive and everyday dish, representing the region’s coastal abundance and the influences of African, Spanish, and Indigenous cultures.
Availability in Bulgaria
- In Bulgaria, Red Snapper is usually sold under the name “Red Snapper” (Ред снапър), and sometimes labeled as “cherven snapar” (червен снапър). It is mainly imported frozen from the Caribbean or Asia.
- A practical substitute in Bulgaria would be sea bream (ципура) or sea bass (лаврак), both widely available fresh and suitable for frying whole.
