Chive - 1 bundle
Chadon Beni - 1 bundle
Garlic - 3 cloves
Ginger - 2 tsp
Thyme - 1 sprig
Hot Pepper - 1/2 or to taste (Seeds Optional)
Lionfish - 6 fillets
Lime - 1
Salt - to taste
Black Pepper - to taste
Green Seasoning - 1/4 cup
Flour - 2 cups
Salt - 1 tsp
Sugar - 1/2 tsp
Baking Powder - 2 tsp
Butter - 1 oz
Water - 3/4 cup
Vegetable Oil - for deep-frying
In a bowl, add fish.
Squeeze lime over fish, add salt, black pepper and green seasoning.
Mix well, cover and let marinate for 4-6 hours or overnight.
In a bowl, mix flour, salt, sugar and baking powder.
Add butter and break into fine pieces.
Make a hole in the middle.
Add water and knead until a dough is formed.
Divide into 6 balls.
Roll out 1/4 inch thick.
Heat oil to 350°F.
Fry bakes 2 minutes on each side or until golden brown.
Dredge fish in flour and fry until golden brown.
Slice bakes in half, add fish and all your desired toppings.
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