2 lb Fish
1 cup Flour
1 tbsp Baking Powder
Salt and paper
Oil for frying
1 cup Cucumber Citrus Salad Dressing
2 med Onions (Julienned)
1 med Carrot (Julienned)
2 whole Scotch bonnet peppers (sliced) (yellow and green)
1 tbsp Pimento
1 tbsp Butter
1 small Cucumber (Julienned)
Pour approximately 2 inches of oil into a pot and place on the stove at medium heat to preheat.
While waiting on the oil to heat up. Season fish with salt and pepper. In a mixing bowl, combine
flour and baking powder. Coat each fillet in the flour mixture, then fry in the preheated oil.
Remove fish from oil once golden brown and place on a paper towel to drain.
Add butter to a shallow pot. Once the butter is almost fully melted, add carrot, onions, pimento, and pepper, and sauté until tender. Once tender, add cucumber citrus salad dressing and sliced cucumber and stir. Remove pot from heat. Place fish on a plate and top with your cucumber