Fry Dry is one of those dishes that often gets overlooked in the conversation about amazing Trinbagonian food. Herring is seasoned and coated in flour then fried until golden brown and crispy. This snack can be enjoyed on its own as finger food or added as a side to a meal. Enjoy as is or with your favorite dipping sauce!
Fry Dry
Ingredients
- 3 pounds herring aka Fry Dry (May be replaced with Jashua or Skipjacks)
- 2 celery stalks
- 1 small bunch of chadon beni (culantro)
- 1 small piece of ginger
- 1 head of garlic
- 1 bundle small thyme
- Salt to taste
- Vinegar or lime/lemon juice for washing
- Flour for dredging
- Ginger powder
- Pimento Powder
- Oil for frying
Method
- Use a knife to scrape the scales off the fish.
- Cut heads off the fish then remove entrails.
- Wash fish with lime juice or vinegar then set aside.
- Finely chop celery, shadon beni, ginger, garlic and thyme or mince in a food processor.
- Season fish with mixture and salt to taste.
- Season dredging flour with ginger, pimento powder and salt.
- Heat oil in a pot.
- Dredge fish in flour then fry in oil until golden brown and crispy.
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