Original Creole Seasoning 
30-Minute Seafood Marinade 
Lobster Rolls
These buttery lobster rolls by @firehousegrub are piled high and served with crisp, tangy coleslaw. A…
Get RecipeWow your dinner guest with a whole fried fish! Marinated in Tony’s 30-Minute Seafood Marinade and served on a bed of rice, this dish by @capt.cooking is easy to make and full of flavor.
Ingredients
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1 Whole Fish, Cleaned (Fish of your choice)
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2 Bell Peppers, Sliced
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1 Onion, Sliced
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5 Tablespoons Tamarind Concentrate/Paste
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6 Tablespoons Sugar
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3 Tablespoons Garlic, Minced
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1/2 Lime, Juiced
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½ Cup All Purpose Flour
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½ Cup Water
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1 Tablespoon Butter
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1-2 Cups Cooking Oil
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Green Onions, Chopped
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Thai Chili Peppers, Chopped (Optional)
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3-5 Tablespoons Tony’s Original Creole Seasoning + More to Taste
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Tony’s Chachere’s 30-Minute Seafood Marinade
- Clear
Directions
- On high heat, add 1 tablespoon of cooking oil and the butter to a pan. Once the butter is melted, add the bell peppers and onion.
- Cook the bell peppers and onion until soft for about 5 minutes, then season to taste with Tony’s seasoning and set aside.
- Using the same pan, add the garlic and cook it on low heat for about 1-2 minutes until aromatic.
- Add the tamarind concentrate/paste, sugar, water, 3-5 tablespoons of Tony’s seasoning, and the lime juice to the pan. Combine and cook everything together for about 3-5 minutes until the sauce begins to thicken, then remove the sauce and set aside.
- With any fish of your choice, cut 2-3 vertical slits on each side of the fish, then marinate the fish in Tony’s Seafood Marinade, ensuring the marinade is generously coated on both sides of the fish.
- Once done marinating, remove the excess marinade, and loosely coat both sides of the fish in the flour.
- Add the cooking oil to a pot and let it reach at least 300°F before adding in the fish.
- Fry the fish for 10-15 minutes, flipping the fish halfway through cook time. Once done, remove the fish from the oil and let the excess oil drain on paper towels and a wire rack.
- Plate the fish, drizzle over the Cajun tamarind sauce, top with the bell peppers, garnish with green onions, Thai chili peppers (optional), and serve with rice.
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