Fried Fish with Fungi is a traditional British Virgin Islands recipe for a classic dish of fried fish served with cornmeal fungi, the national dish of the Virgin Islands. The full recipe is presented here and I hope you enjoy this classic British Virgin Islands version of: Fried Fish with Fungi.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Fish with fungi is the national dish of the Virgin Islands (both British and US). Here I present it with fried fish, but I do present a link to a version for steamed fish too. This US virgin Islands version comes with a creole dipping sauce.
Ingredients:
For the West Indian Fried Fish:
4 small fish (typically parrotfish or snapper) Creole Seasoning
oil for deep frying
For the Fungi:
120g cornmeal
1 tsp salt
500ml cold water
1 tbsp butter
Method:
Gut, clean and scale the fish, removing the gills but keeping the heads on. Season the fish liberally inside and out with the creole seasoning. Set aside to marinate in the refrigerator for at least an hour.
After this time, pour oil to a depth of 2cm in a deep frying pan. Place over medium heat and once hot use to fry the fish until well browned and with crispy skin.
In the meantime, prepare the fungi: Combine the cornmeal, salt and cold water in a saucepan. Cook over medium heat, stirring constantly, until mixture starts to thicken. Stir in the butter, cover and reduce the heat to low. Cook for approximately 15 minutes.
If desired, serve with your favourite hot sauce.
You can also serve with steamed fish rather than the fried fish.
Click on the image, above to submit to Pinterest.