Pan Fried Fish and Cou-cou
No deep fryer required. This fish is pan fried. A savoury, satisfying traditional Caribbean dish. It is also gluten free.
Servings Prep Time
4people 30min
Cook Time Passive Time
up to1 hour optionalfor pre-seasoning fish
Servings Prep Time
4people 30min
Cook Time Passive Time
up to1 hour optionalfor pre-seasoning fish
To Wash the Fish
Fried Fish
Washing the Fish
  1. Cut lime in half and squeeze juice into a large bowl of cold tap water with salt. Add fish to bowl and wash lightly. Rinse under cold water. Pat dry with paper towel.
Seasoning the Fish
  1. This step is optional if you are using a more solid fish such as red snapper. Seasoning your fish beforehand and letting it penetrate will really enhance the flavour of your fish. I would not recommend this method for more delicate fish such as cod or sole as it will start to break apart when handled too much.
  2. Combine the dry seasonings together (dried thyme, black pepper, paprika, celery salt, cayenne pepper, garlic powder). Place fish in a bowl with a lid, or a plastic resealable (ziploc) bag. Coat the fish with your seasoning mixture. Let it marinade in sealed container, in the fridge overnight.
Making the Cou-cou
  1. In a medium pot, bring broth to a boil.
  2. Slice okra into coin shaped pieces, and add to the boiling broth.
  3. Carefully and slowly add cornmeal, stirring constantly with a whisk to avoid getting lumps.
  4. Turn heat down to low and cover for 5 minutes. If cornmeal becomes too thick, add more broth or water to create a smooth consistency.
  5. Cover and remove from heat.
Cooking the Fried Fish
  1. Use a large frying pan. Place on medium-high heat. Add 4 tbsp olive oil and 1 tsp of butter. The addition of butter ensures that your oil does not burn so easily.
  2. Beat 2 eggs in a medium bowl.
  3. If you marinated your snapper beforehand then skip to the next step. If using the more delicate cod or sole, then first combine all of the dry seasonings with the potato flour and cornstarch in a large bowl.
  4. Take each piece of fish one at a time, dip in beaten egg, then into the flour and cornstarch mixture, then place into the hot frying pan.
  5. Pan fry each piece of fish 4 to 5 minutes each side, or until done. Remove and place on plate with paper towels to absorb the excess oil.
Making the Gravy
  1. Dice onion and bell peppers, slice the green onions, mince the garlic, thinly slice or chop the celery, dice the plum tomatoes.
  2. Use the same frying pan that you just finished frying the fish in. Keep the remaining oil in the pan. Saute the vegetables with the fresh thyme on low heat until they are soft.
  3. Add tomato paste to the vegetables and stir until mixed in.
  4. In a small bowl whisk cornstarch into chicken broth until dissolved, then add to the frying pan stirring it into the vegetables. Simmer for one minute.
Plating the Food
  1. Start by placing a large heaping spoonful of Cou-cou on your plate. Top with your fried fish, then pour the gravy over it all and serve.