FRENCH FRY SLICE FISH

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French fry fish does hold a special place as a nostalgic dish popularized by the middle-class during that era.

To prepare French fry fish, individuals would typically begin by removing the scales from both sides of the fish, ensuring a clean surface for frying. 

Doctor fish, known for its firm and delicate flesh, was often the preferred choice for this crispy and flavorful dish.

Once the fish was properly scaled, it would be coated in flour or a seasoned flour mixture. 

This coating would provide a crispy and golden exterior when the fish was fried.

Frying fish in this manner using a flour coating was considered a modern approach during that time in Jamaica.

The technique offered a unique twist to traditional fish preparations, as other methods such as steaming or stewing were more commonly practiced.

The resulting French fry fish was a crispy and flavorful delight, showcasing the simplicity and deliciousness of well-prepared fish.

It became quite popular among the middle-class community, offering a satisfying and indulgent dining experience.

Thank you for sharing this nostalgic culinary tidbit about the 80s in Jamaica, where French fry fish with doctor fish and flour coating was a cherished style of preparing large fish. 

It is a testament to the ever-evolving culinary landscape and the creativity of the Jamaican people.