Welcome back to my kitchen, where today we’re stepping outside to my garden for a truly special treat—fried snapper, aka “seafood gold,” done Jamaican style! There’s something magical about cooking fish outdoors that brings back those breezy, sun-soaked memories of home. Back in Jamaica, frying fish is more than just a meal—it’s a tradition, often prepared for gatherings, holidays, or simply to enjoy the fresh catch of the day.

Today, the London sun is blessing us with its warmth, and I couldn’t resist the chance to recreate that island vibe. The snapper, with its tender, flaky meat and crispy golden skin, is the perfect choice for this dish. You’ll hear the sizzle as it hits the hot oil, smell the fragrant spices, and see how this humble yet iconic seafood transforms into something extraordinary.

So, grab a seat, soak up the sunshine, and let’s enjoy this outdoor cooking experience together. Whether it’s the bold flavors of the snapper, the vibrant garnish, or the nostalgic memories it brings, this dish is sure to transport you to a little slice of Jamaica!

When it comes to outdoor cooking in Jamaica, frying fish is more than just a meal—it’s a time-honored tradition. Back home, we’d often prepare the fish by laying them on a zinc sheet or hanging them out to dry under the warm Caribbean sun.

This simple yet effective method deepens the flavor, making the fish perfect for frying. Today, I’m bringing a bit of that tradition to you, sharing the steps to create this beloved dish with all the authentic flavors of Jamaica!

These fish have already been washed and are now drying a little before they hit the fire. I’ve got my coal set up in my Dutch pot, ready to get those fish sizzling. And just like that, they’re hanging on the line, soaking up the sun’s warmth before the big fry!

Now, it’s time to season the fish! A little sprinkle of salt goes a long way. This is how we prepare them for that perfect fry. If you look closely, you’ll see that I’ve tied them up with a string running through their mouths to keep them secure. It’s a simple yet effective method!

Of course, when you’re outside, you have to keep an eye out for the flies and any curious pets. Back in Jamaica, you definitely have to watch out for dogs and cats—they’ll try to snag your fish if you’re not careful!

Now, I’m cutting the tails of some fish to ensure they fit nicely in my pot. As the coals start to warm up, I can see the excitement building! The pot is getting hot, and I can’t wait to see the magic unfold.

When frying fish, remember: you need a good amount of oil in the pot for that deep-frying goodness. I’m going to test the heat by dropping in a pepper. Not ready yet, but it won’t be long now!

While we wait, let’s add some garlic to the oil. The aroma is going to be divine! One of the best things about frying outdoors is that it doesn’t leave your house smelling like fish. Plus, it’s just a joy to cook under the open sky!

Look at that! The sun is shining, and the fish are sizzling beautifully. I’ve got my Yellowtail snapper here, and when you dry them in the sun, there’s no need for flour. Just pure, fresh flavor!

As I continue frying, I’m keeping an eye on the temperature. Fish cooks quickly, and you want it just right—golden and crispy but not overdone.

Now that our fish is perfectly fried, let’s talk garnishing! I’ve made a lovely sauce with vinegar, sweet peppers, and onions to drizzle over the top. This adds a beautiful finish to our dish!

Serving Suggestions:

• Enjoy the fried fish with fried dumplings, festivals, bammy, or a side of rice and peas.
• Serve hot for the best flavor.

And here you have it, folks! A lovely platter of deliciously fried snapper, garnished with vibrant carrots, onions, and peppers. It’s a feast for the eyes and the palate, perfect for a sunny Good Friday afternoon.

Thank you so much for joining me in my garden today! If you enjoyed this cooking adventure, please like, share, and subscribe to my channel. I can’t wait to share more recipes and stories from my Jamaican heritage with all of you!