Back in the days my dad was a fisherman. He always brought home the best catch of the day and the most colossal shrimp I’ve ever seen to date. Nowadays, it is difficult to source fresh fish where I live and crave the seafood of my childhood. This pie was inspired by the pie he and my mom bought on Saturday mornings from the Bay where he sold their catch(Orange Valley Bay in Trinidad).
Given that I have several full time jobs, I usually make this fish pie over a couple of days to lessen the workload. I season the fish two days before, one day before fry the fish and knead the flour. Day of cooking I flake and season the fish, fill and fry.
I have not seen any fish pies like this on You Tube so thought I would share my version with you. Hope you enjoy it as much as we do.
Please watch the video for the full tutorial on how to make this delicious fish pie and do leave a feedback under the video if you try this recipe.
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ULTIMATE FISH PIE
Growing up my dad was a fisherman and he brought home the best catch of the day and the most colossal shrimp I've ever seen to date. Nowadays it is difficult to source fresh fish where I live and crave the seafood of my childhood. This pie was inspired by the pie he and my mom brought home on Saturday mornings from the Bay where he sold their catch. I have not seen any pies like this on You Tube so thought I would share my version with you. Hope you enjoy it as much as I do.
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Servings: 12
Calories:
Ingredients
To wash and season fish
- 2 lbs fish or small whole fish (king fish, carite, red snapper, croaker, catfish, cutlass)
- Juice of a lemon Juiced, to wash fish
- 4-6 tbs green seasoning
- 1 ½ tsp salt
- Black pepper
To fry
- 2 cups vegetable oil for frying
To Knead Dough
- 3 cups all-purpose flour unbleached
- 1 tbs baking powder
- 1 tsp salt
- 1 tbs brown sugar optional
- water About 1 cup plus 1 tbs lukewarm
- 2 tbs butter or oil or oil
To Make Fish Filling
- 2 pounds fried fish
- 2-4 tbs green seasoning
- Salt and pepper
- 5 large culantro leaves or scallions
- 1 onion small, finely chopped
- 3 cloves garlic minced
- 1 tsp salt
- Hot pepper bird pepper, habanero or scotch bonnet pepper, chopped, to taste
- Pimento pepper Caribbean seasoning pepper, optional
- **If bandhania is unavailable substitute with 2 scallions(green parts) or cilantro (known as Coriander is some places)
Instructions
- Preparation:
- 1 Knead flour: In a bowl combine flour, salt, sugar and baking powder. Gradually add water and knead to form a soft, smooth dough. The key to a soft dough is not folding over the flour too often (once all the water has been added, just press gently with the knuckles to smoothen, turn over, repeat). Cover with a kitchen towel and allow it to rest until ready for filling the dough.
- 2 Clean and rinse fish with cold water and the juice of a lemon; removing scales and other undesirables. If you are using whole fish, cut each fish into two pieces (optional) or make diagonal cuts on the sides. Drain.
- 3 Season fish with green seasoning(pre made) and salt. Marinate for a minimum of 1 hr or overnight covered in the refrigerator.
- 4 Fry Fish: When ready to cook, remove the seasoned fish from the refrigerator and bring to room temp. Heat oil in a frying pan over medium low heat. Dredge fish in flour and dust off excess. Place fish in hot oil and cook until golden brown on both sides. Filets take 3-4 mins per side on medium low heat.
- 5 Prep ingredients: While fish is frying, mince garlic, bandhania (if using), onion and hot pepper (if using) using a food processor or mortar and pestle or chop with a knife.
- 6 Assemble filling: Add the minced ingredients, salt and black pepper to the bowl with the fried fish. Mash with a fork, breaking up all chunks. (Time saving tip: Place fish in the food processor and pulse to combine and create small bits(not a paste).
- 7 Assemble Pies- Using your hand, squeeze off pieces of flour between thumb and forefinger to make 12 little balls. (I make three large loyahs(balls) and then divide each into 4). This way you don’t have to reshape after separating the dough. Lightly flour surface. Using your fingers, flatten each ball into a 5-6 inch disc. Place a handful of fish mixture (about 3 heaping tablespoons) onto the center and bring the sides up over the filling to meet at the center. Pinch the edges together to seal all the way around, then twist all around to seal. Place dough upright and press gently to flatten while pulling apart at the ends to lengthen. Place flat on the counter and then press gently with the palm of your hand to flatten. Place the completed filled dough on a oiled surface and cover with towel until ready to fry. Quickly repeat steps with the remaining balls of dough.
- 8 To fry: Once all the dough are filled, heat about 3 cups of oil (use more if your pot is wider) in a wide dutch oven or heavy bottomed pot. Add a small pinch of dough. The oil is ready when it floats and darkens. Gently place filled dough into the hot oil, two or three at a time if the pot is large enough. Using a spoon, continuously pour hot oil over the dough. When the bottom is golden brown, flip and cook the other side until golden brown also. Drain on the side of the pot and place in a single layer, on a paper towel lined tray. Repeat the frying with the remaining filled dough. Serve hot with hot sauce, mango or tamarind chutney.
