Entree: Haiti – Pwason Gwo Sel (Whole salted and seasoned fried fish prepared in traditional Haitian style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole large red snapper, scaled and gutted, approx. 3 lb (1.4 kg)
- 2 tbsp (30 g) coarse sea salt
- 1/2 cup (120 ml) lime juice
- 1 cup (240 ml) vegetable oil for frying (plus more if needed)
- 1 cup (120 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil for rubbing

For the Haitian epis (seasoning paste)
- 6 scallions, roughly chopped, approx. 6 oz (170 g)
- 1 cup (30 g) fresh parsley leaves packed
- 1/2 cup (15 g) fresh cilantro leaves packed (optional)
- 1 medium green bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 1 small scotch bonnet or habanero pepper, seeded if preferred for less heat
- 4 garlic cloves, approx. 0.42 oz (12 g)
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (30 ml) white vinegar
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) sugar
- 1 tsp (5 g) kosher salt (adjust to taste)

Optional quick pikliz (spicy pickled slaw) to serve
- 1 cup (120 g) shredded cabbage
- 1/2 cup (60 g) shredded carrots
- 1 small scotch bonnet or habanero, thinly sliced (optional)
- 1/4 cup (60 ml) white vinegar
- 1/2 tsp (3 g) salt

Show original ingredient measurements

- 1 whole large red snapper, scaled and gutted, approx. 3 lb (1.4 kg)
- 2 tbsp (30 g) coarse sea salt
- 1/2 cup (120 ml) lime juice
- 1 cup (240 ml) vegetable oil for frying (plus more if needed)
- 1 cup (120 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil for rubbing

For the Haitian epis (seasoning paste)
- 6 scallions, roughly chopped, approx. 6 oz (170 g)
- 1 cup (30 g) fresh parsley leaves packed
- 1/2 cup (15 g) fresh cilantro leaves packed (optional)
- 1 medium green bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 1 small scotch bonnet or habanero pepper, seeded if preferred for less heat
- 4 garlic cloves, approx. 12 g
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (30 ml) white vinegar
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) sugar
- 1 tsp (5 g) kosher salt (adjust to taste)

Optional quick pikliz (spicy pickled slaw) to serve
- 1 cup (120 g) shredded cabbage
- 1/2 cup (60 g) shredded carrots
- 1 small scotch bonnet or habanero, thinly sliced (optional)
- 1/4 cup (60 ml) white vinegar
- 1/2 tsp (3 g) salt

Instructions

1. Make the epis: combine scallions, parsley, cilantro (if using), bell pepper, scotch bonnet, garlic, thyme, vinegar, 3 tbsp (45 ml) oil, 1 tsp (5 g) black pepper, 1 tsp (5 g) sugar, and 1 tsp (5 g) salt in a blender or food processor and pulse to a coarse paste. Transfer to a bowl.
2. Rinse the fish and pat dry. Score both sides with 3–4 diagonal slashes. Rub the exterior and cavity with 2 tbsp (30 ml) vegetable oil and sprinkle 2 tbsp (30 g) coarse sea salt over the fish, rubbing into the slashes. Squeeze 1/2 cup (120 ml) lime juice over the fish and into the cavity; let sit 20–30 minutes to marinate.
3. Meanwhile, if serving pikliz, combine shredded cabbage and carrots in a jar, add sliced pepper if using, pour 1/4 cup (60 ml) vinegar and 1/2 tsp (3 g) salt, shake and refrigerate until serving.
4. Pat the fish dry again. Rub 3/4 cup (180 ml) of the epis all over the outside and inside the cavity of the fish, reserving extra for serving. Lightly dredge the fish in 1 cup (120 g) flour, shaking off excess.
5. Heat 1 quart (1 L) of vegetable oil in a deep skillet or heavy pot to 350°F (175°C) for deep frying, or heat 1/2 inch (12 mm) of oil in a large frying pan over medium-high heat for shallow frying. When oil is hot, carefully add the fish.
6. Fry whole fish 6–8 minutes per side for a 3 lb (1.4 kg) fish, adjusting time for size, until skin is deep golden brown and flesh is opaque to the bone and registers 145°F (63°C) at the thickest part. For deep frying, it may take 10–12 minutes total; for shallow frying, turn carefully.
7. Transfer fish to a wire rack or paper towel-lined platter to drain. Let rest 3–5 minutes, then serve garnished with lime wedges and extra epis; accompany with rice and beans and pikliz if desired.