Yield: Approximately 16 Bakes
All Purpose Flour - 4 cups
Baking Powder - 4 tsp
Salt - 1 tsp
Sugar - 1 1/2 tsp
Water - 1 1/2 - 2 cups
Lionfish Fillets - 8 oz
Onion - 1 medium (finely chopped)
Pimento - 5 (finely chopped)
Garlic - 2 cloves (finely chopped)
Hot Pepper (Scotch Bonnet) - to taste (finely chopped)
Salt - 1 tsp
Black Pepper - 1/4 tsp
Olive Oil - 1/4 cup
Sift all dry ingredients into a bowl.
Mix until well incorporated.
Make a well in the center of bowl.
Add 1 cup of water.
Mix dry ingredients into water a little at a time.
If needed add 1/2 cup of remaining water but be careful not to add too much.
Knead dough until well combined, about 10-15 minutes.
Divide dough into 16 equal balls.
Cover with a warm damp towel and let rest for 45-60 minutes.
Run fish fillet through your food processor until it forms a paste consistency.
Transfer fish to a bowl and set aside.
Heat sauté pan over medium heat
Add 2 tbsp of olive oil.
Sauté onion, pimento, garlic and hot pepper for 5 minutes over medium to low heat.
Add lion fish and mix until well incorporated.
Cook for 2-4 minutes.
Add salt and black pepper to taste.
Set aside and let cool.
Using a rolling pin roll out each ball into a circle measuring 3 inches.
Place 1 tbsp of salt fish filling in the center.
Brush edges with water and seal.
Let rest 15 mins.
Heat oil to 350 degrees Fahrenheit.
Fry until golden brown.
Serve with our signature Tamarind Sauce.
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