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Fried Fish and Bread
Crispy, well-seasoned fried fish with golden edges, served with soft Guyanese plait bread — a classic seaside and weekend meal that's simple, satisfying and full of flavour.
Fried fish and bread is the taste of a Guyanese weekend — especially down by the sea wall. Fish marinated in bright green seasoning, fried until crisp and golden, then tucked into soft plait bread. Simple, honest food that hits every time.
Ingredients
- 2 lbs whole fish or fillets (snapper, gilbaka or banga mary), cleaned
- Juice of 2 limes
- 4 cloves garlic, minced
- 2 stalks scallion, chopped
- 2 sprigs thyme
- 1/2 hot pepper, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup flour, for dusting
- Oil, for frying
- Soft bread or plait bread, to serve
Instructions
- Wash the fish with lime juice and water, then pat dry. If using whole fish, score the sides with a few diagonal cuts.
- Make a green seasoning by blending or mashing the garlic, scallion, thyme, hot pepper, salt and black pepper. Rub it all over and into the cuts of the fish.
- Let the fish marinate for at least 20 minutes (longer is better).
- Lightly dust the fish with flour, shaking off the excess.
- Heat about 1/2 inch of oil in a frying pan over medium-high heat until hot.
- Fry the fish until golden and crisp, about 4–5 minutes per side for whole fish (less for fillets), turning carefully once.
- Drain on paper towels and serve hot with fresh bread, a wedge of lime and pepper sauce.
Tips & Notes
- Make sure the oil is properly hot before adding the fish so it crisps instead of sticking.
- Score whole fish to help the seasoning penetrate and the fish cook evenly.
- A side of fresh tomato and onion, or a simple sour, rounds out the plate.
- Any firm fresh fish works — buy whatever looks freshest at the market.
Frequently Asked Questions
What fish is best for frying?
Any firm fresh fish works — snapper, gilbaka or banga mary are popular choices. Buy whatever looks freshest at the market.
Why does my fish stick to the pan?
The oil was not hot enough. Heat it until properly hot before adding the fish so it crisps instead of sticking.
Why should I score the fish?
Scoring whole fish helps the green seasoning penetrate and lets the fish cook through evenly.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
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