How To Make Trini "Fry Dry" Fish

June 12, 2020




Seasoning for Fish:

1 Lb Fry Dry (Joshua Herrings)

1 Tsp Salt

¾ Tsp Black Pepper

1 Tbsp Lemon Juice

1 Tsp Pepper Sauce

¼ Cup Green Seasoning


For the Breading:

1 Cup Flour

¼ Tsp Paprika

¼ Tsp Salt

¼ Tsp Garlic Powder

¼ Tsp Thyme Flakes

2½ Cups Vegetable Oil


For the Sauce:

¾ Cup Mayonnaise

2 Tbsp Minced Purple Onion

2 Gloves Garlic Minced

2 Tbsp Fresh Chadon Beni/Culantro

1 Tbsp Brown Sugar

1 Tbsp Lemon Juice

¼ Tsp Salt

¼ Tsp Chili Powder




  1. Place the fish on your cutting board and using a small knife, slit open the bellies to remove the innards. You can choose to remove the heads also but traditionally they are left on. Place them into a bowl with clean running water and wash thoroughly to remove any debris and strain well.

  2. Place fish in a bowl, season with ingredients and incorporate well. Let rest. 

  3. Pour all ingredients for the breading into a bowl and mix.

  4. Preheat oil in a shallow pot to 300 degrees Fahrenheit. 

  5. Place seasoned fish into the breading mixture and dust lightly to coat. Place a few of the fish in the hot oil and fry for 2 – 3 minutes then remove and place on a paper napkin. 

  6. To make sauce, combine all the ingredients into a bowl and mix thoroughly.

  7. Serve the Fry Dry (Joshuas) with dipping sauce as an excellent snack item.


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