Sweet and sour fish is a beloved dish across the Caribbean, but the Trinbagonian version has its own unique flair. This recipe brings together crispy fried fish slices and a tangy, slightly sweet ...

Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish.

1 1/3 pounds cod or snapper fillets, cut into 4 pieces 1 tablespoon lemon juice or rice vinegar Optional: 1 green onion, finely chopped 1. In a large, nonstick skillet, heat oil over medium heat.

Dip fish into the egg, drain briefly, then dredge in the flour, gently shaking off excess. In a wok, stir-fry pan, or large deep skillet, pour oil to a depth of 3 inches and heat to 350 degrees F ...

5) Add the curry, sour salt, sugar and a pinch of sea salt to the onions and mix well. Nestle the fish fillets in with the onions in the pan and add enough water so the fish is covered.

“ IT’S AMAZING what a splash of vinegar will do for an oily fish. “This is a British version of fish en escabeche, sweet and sour,” said chef Tomos Parry of his third Slow Food Fast recipe ...

Place the fillets skinned side up in the pan, close to the edges. Cook undisturbed for 4 to 5 minutes; the fish should be springy to the touch, with a golden brown crust on the bottom.