The Green Parrot Harbour Front Restaurant and Grill boasts some of the best authentic Bahamian Cuisine, along with a gorgeous view of Nassau Harbour, Nassau/New Providence.
Ingredients
- 4 grouper filets (approximately 2 pounds)
- Juice of 3 limes
- 2 red hot peppers
- 2 cups flour
- 2 tsp. salt
- 3 whole eggs
- 1 can cream (evaporated milk)
- Oil to fry
- ½ tablespoon of chicken, vegetable or fish base – (Knorr seasoning or Goya seasoning are good)
- Salt & pepper to taste
Directions
Wash grouper, cut into finger size portions, and place in a bowl with lime juice and chopped hot peppers. Marinate fish for 20 minutes.
Combine flour, salt and seasoning in a plastic bag. In a bowl, combine eggs and cream. Drain fish, dip in the cream and egg mixture,then place in bag, shaking well to cover all sides of the fish. Remove fish from bag, place on a tray and let stand for 10 minutes.
Cook fish in hot oil (approximately 350 F) for 6 minutes or until golden brown. Drain on absorbent paper towels. Serve the fingers with your favorite dipping sauce, such as tartar sauce or even ketchup, garnished with lemon slices.
Other dipping choices
- Mango Mustard: Mix 4 oz. of mango puree with 2tablespoons of honey and 1 tablespoon of yellow mustard.
- Devil Sauce : Mix the following in a sauce pan, simmer for 2 minutes, then cool and chill before serving: 2 tablespoons brown sugar, 3 tablespoons ketchup, 1 tablespoon pickapeppa (or hot sauce), 1 tablespoon guava paste or jelly, ¼ teaspoon salt, 3 tablespoons vinegar.
- Lemon Pepper Mayonnaise: Combine ¼ cup mayonnaise, 1 tablespoon water, ¾ teaspoon grated lemon rind and 1 tablespoon of lemon juice. Chill and serve.
For Green Parrot locations, hours and/or menu, visit www.greenparrotbar.com/harbour-front/ or call (242) 322-9248.
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