Good Friday in Haiti is a day of reflection and tradition, where fish replaces meat in meals due to religious customs. Two popular dishes dominate the table: stewed fish (Pwasòn Gwo Sèl) and fried fish (Pwasòn Fri). Both dishes highlight simple ingredients like fresh fish, citrus juice, and a flavorful Haitian seasoning paste called epis. Here's a quick summary:
- Stewed Fish (Pwasòn Gwo Sèl): Simmered in a seasoned tomato sauce with vegetables, offering a tender and rich flavor.
- Fried Fish (Pwasòn Fri): Coated and fried to golden perfection, with a crispy crust and moist interior.
- Essential Ingredients: Fresh fish (like red snapper), epis seasoning, citrus juice, and scotch bonnet peppers.
- Key Tools: Sharp knife, blender or mortar and pestle, heavy-bottomed pan, and optional fish-specific tools.
Pair these dishes with sides like rice, beans, fried plantains, or spicy pickled vegetables (pikliz) for an authentic Haitian Good Friday meal. Whether stewed or fried, these recipes are simple to prepare and deeply connected to Haitian traditions.
HAITIAN STEW FISH|| HOW TO CLEAN AND COOK HAITIAN STEW FISH| (PWASON GRO SEL)
Ingredients and Tools You'll Need
When it comes to preparing authentic Haitian fish dishes, having the right ingredients and tools can make a world of difference. While some items might seem unfamiliar, most can be found at Caribbean markets or substituted with ingredients from your local grocery store. Here's a breakdown of what you'll need to create a flavorful and memorable dish.
Key Ingredients for Haitian Fish
Fresh fish is the star of any Haitian fish dish. Red snapper is the traditional choice thanks to its firm texture and mild flavor. However, if red snapper isn't available, other options like grouper, tilapia, cod, or sea bass work just as well. When picking your fish, look for clear eyes, bright red gills, and firm flesh that bounces back when pressed. Don’t hesitate to ask your fishmonger for advice on freshness.
Epis is a must-have seasoning blend in Haitian cuisine. This vibrant green paste, made from fresh herbs, garlic, peppers, and spices, is what gives the dish its signature flavor. You can either buy pre-made epis at a Caribbean store or make your own using ingredients like parsley, cilantro, scallions, garlic, and bell peppers. And remember, as Marwin Brown from Food Fidelity says:
"Find the spices and herbs that work for you, so don't feel like you have to stick to the script".
Citrus juice plays a key role in preparing Haitian-style fish. Lime or sour orange juice not only brightens the dish but also enhances the natural flavors of the fish and spices. If sour orange isn’t available, a mix of lime and orange juice works just fine. As noted:
"When preparing fish, Haitian style, lemon or lime juice is very important. It not only adds an acidic flavor, but it also helps to further enhance the flavor of the fish and other spices that are used".
Scotch bonnet peppers are what bring the heat to Haitian dishes. These small but mighty peppers are packed with flavor and spice. Handle them carefully, and if you prefer less heat, use only half a pepper or substitute with habanero peppers, bird’s eye chilies, or even a pinch of cayenne powder for a milder kick.
Additional aromatics round out the dish. Garlic, onions, bell peppers, and tomatoes serve as the base for the stew, while coconut milk adds a layer of richness in some recipes. For more depth, you can add bouillon cubes or Better Than Bouillon paste, though you may want to adjust for saltiness if using these.
Kitchen Tools You'll Need
Having the right tools makes the cooking process smoother and more enjoyable. Here are the essentials:
- A sharp knife is crucial for cleaning fish, removing scales, and scoring the flesh to help flavors penetrate. A chef’s knife works well for most tasks, while a fillet knife is handy for removing skin and bones.
- To make epis, a blender or food processor is ideal for achieving the smooth, paste-like consistency. If you prefer a more traditional approach, a mortar and pestle can also do the job, though it requires a bit more effort.
- A heavy-bottomed pan is perfect for even cooking, whether you're stewing or frying. Cast iron or thick stainless steel pans distribute heat evenly and prevent hot spots.
- Fish-specific tools can make preparation easier but aren’t absolutely necessary. A fish scaler speeds up the process of removing scales, while a fish spatula (available for about $14) is great for flipping delicate fillets. Fish bone tweezers or needle-nose pliers are helpful for removing small bones.
Finally, your basic kitchen essentials will round out the setup. Mixing bowls, measuring cups and spoons, kitchen scissors, and tongs are all you need. Silicone tongs are gentler on delicate fish, but regular tongs work just as well. If you don’t have specialized tools, no worries - improvise! For example, a butter knife can substitute for a fish scaler, and a standard spatula works fine in place of a fish spatula.
With these ingredients and tools at your disposal, you're well on your way to creating a delicious Haitian fish dish that’s packed with flavor and tradition.
How to Make Stewed Fish (Pwasòn Gwo Sèl)
Pwasòn Gwo Sèl is a centerpiece of Haitian Good Friday celebrations - a dish bursting with bold flavors and tradition. The magic of this stewed fish lies in three essential steps: crafting a vibrant epis marinade, marinating the fish to perfection, and carefully layering flavors during the cooking process.
Making Epis Marinade
At the heart of Haitian cuisine is epis, a flavorful herb paste that serves as the foundation for countless dishes. This aromatic blend of fresh herbs, onions, garlic, and peppers is what gives Haitian food its signature taste.
Nancy Odogwu from Simply Recipes describes it best:
"Haitian Epis is a quick and easy marinade that can be made in advance."
To make epis, you'll need parsley, bell peppers, scallions, a yellow onion, garlic, fresh thyme, celery, and scotch bonnet peppers. A typical recipe includes 1 cup of parsley, 2 bell peppers, 3 scallions, 1 yellow onion, 3 garlic cloves, and about 10–15 sprigs of fresh thyme.
Start by chopping the ingredients into smaller pieces to make blending easier. Aim for a coarse, chunky paste rather than a smooth purée - this texture is key. Avoid adding water; the natural moisture from the vegetables will do the job. Once blended, your epis should be a vibrant green paste with visible bits of herbs.
Store your epis in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. For convenience, freeze portions in ice cube trays, so you can grab just the right amount when cooking.
With your epis prepared, it’s time to marinate the fish and let the flavors shine.
Marinating the Fish
Marinating is where the fish takes on its deep, savory flavor. Start by cleaning your red snapper thoroughly, then make shallow slits on both sides - these cuts help the marinade soak in evenly.
Rinse the fish in a mixture of water, lime juice, and a tablespoon of white vinegar, then pat it dry. Coat the fish generously with coarse sea salt and let it rest in the refrigerator for 30 minutes to an hour. This step not only seasons the fish but also firms up its texture by drawing out excess moisture.
After the resting period, rinse off the excess salt lightly and pat the fish dry again. Now, rub the fish with your freshly made epis and a squeeze of citrus juice, making sure to work the marinade into the slits and cavity.
While the fish can be cooked after marinating for 15–30 minutes, letting it rest for at least an hour - or even overnight - allows the flavors to fully develop. This step adds depth and honors the simplicity of this traditional Good Friday dish.
Once marinated, the fish is ready to be transformed into a flavorful stew.
Cooking the Stew
Creating the stew base takes patience but is well worth the effort. Start by heating 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add sliced onions, bell peppers, and minced garlic, and sauté for 1–2 minutes until fragrant. Be careful not to brown the vegetables - you want their natural sweetness to shine.
Next, stir in 1 tablespoon of tomato paste and cook it for 2–4 minutes, stirring constantly. This caramelizes the paste, intensifying its flavor.
Slowly add 1½ cups of water to the pan, stirring to dissolve the tomato paste into a smooth, light reddish sauce. Carefully place the marinated fish into the pan, ensuring it stays intact.
To make the most of your marinade, swirl an additional 1 cup of water in the container that held the fish and pour this liquid into the pan. Cover the pan and let the stew simmer for 25–30 minutes, basting the fish occasionally to keep it moist.
For a rich, glossy finish, stir in 2 tablespoons of butter during the last few minutes of cooking. The butter enhances the sauce’s texture and flavor. Taste and adjust the seasoning with a pinch of salt, and add more water if you prefer a thinner sauce.
Manie Chery from Love For Haitian Food captures the essence of this dish perfectly:
"What is important is the fact that this fish taste delicious!"
Your Pwasòn Gwo Sèl is ready when the fish flakes easily with a fork and the sauce is aromatic, tying together the flavors of the epis, vegetables, and fish in perfect harmony. Serve hot and enjoy this iconic Haitian dish.
How to Make Fried Fish
Stewed fish may be the centerpiece of Haitian Good Friday traditions, but fried fish offers a crispy, irresistible alternative that's just as cherished. The secret to Haitian-style fried fish lies in bold, vibrant seasoning, a perfectly golden coating, and careful frying techniques that balance a crunchy exterior with tender, flaky fish inside.
Seasoning the Fish
The flavor of Haitian fried fish starts with proper seasoning. Unlike the longer marination process for stewed fish, fried fish calls for a more straightforward approach that still packs a punch.
Start with cleaned red snapper and make shallow diagonal cuts along the flesh. These cuts allow the seasonings to seep deep into the fish. For the seasoning mix, combine minced garlic, Jacmel Haitian Seasoning, Haitian Epis, white wine vinegar, and lime or lemon juice. This blend creates the signature flavor that distinguishes Haitian fried fish.
Rub the seasoning generously into the cuts and the cavity of the fish. The citrus juice not only brightens the flavors but also helps firm up the fish, which is key to achieving a crisp coating.
Let the fish marinate for at least 2 hours, though overnight is even better. This gives the epis and seasonings time to fully infuse the fish, ensuring every bite bursts with flavor.
Preparing the Coating
The coating is where the magic happens, transforming seasoned fish into a crispy, golden delight. While some traditional Haitian recipes skip this step, adding a coating enhances the texture and complements the bold seasonings.
In a shallow dish, mix together all-purpose flour, plain breadcrumbs, turmeric, and cayenne pepper. Each ingredient plays a role: the flour provides structure, breadcrumbs add crunch, turmeric lends a golden hue and subtle earthiness, and cayenne pepper introduces a gentle kick of heat.
For a medium-sized fish, use 1 cup of flour, ½ cup of breadcrumbs, 1 teaspoon of turmeric, and ¼ teaspoon of cayenne pepper. Stir well to evenly distribute the flavors and color.
Before coating, pat the fish dry to remove any excess moisture, ensuring the coating adheres properly. Dredge the fish in the flour mixture, pressing lightly to help the coating stick. Shake off any excess for a thin, even layer.
Frying the Fish
The key to perfectly fried fish lies in the oil temperature and frying technique. The goal is a crisp, golden crust that enhances the fish’s natural flavors without overpowering them.
Choose a neutral oil with a high smoke point, such as canola, vegetable, or safflower oil. As Lesley Balla from Taste of Home advises:
"When frying fish, you don't want to mask the delicate flavor of whatever type of fish you're using... So it's best to use a neutral oil, like canola, vegetable and safflower oil to fry fish."
Heat the oil to 350–375°F and use a thermometer to ensure accuracy. If the oil is too cool, the fish will absorb excess oil and become greasy; too hot, and the coating will burn before the fish cooks through.
To test the oil, drop in a small piece of bread. If it sizzles immediately and floats to the surface, the oil is ready. Carefully lower the coated fish into the oil, frying in small batches to maintain the temperature.
Fry each side for 3–4 minutes, until the coating turns a deep golden brown and the fish flakes easily with a fork. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy fish.
Once fried, transfer the fish to a wire rack set over a paper towel-lined plate. This setup allows excess oil to drain while keeping the coating crisp. Placing the fish directly on paper towels can make the bottom soggy, so the wire rack is essential.
When your fish is golden, crispy on the outside, and tender inside, it's ready to serve. The bold spices and perfect frying technique create a dish that’s authentically Haitian and absolutely delicious.
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Serving Ideas and Side Dishes
Pairing your Haitian fish with the right sides can elevate your Good Friday meal, creating a balance of textures and flavors. Whether you're serving stewed or fried fish, these accompaniments bring out the best in each dish.
Haitian Side Dishes
Diri blan (white rice) is an essential part of any traditional Haitian fish meal. Its fluffy, lightly seasoned grains soak up the rich sauces from stewed fish or provide a neutral contrast to crispy fried fish. To prepare it, rinse the rice thoroughly to remove excess starch, then cook it using a 2:1 water-to-rice ratio.
Diri ak pwa (rice and beans) is another classic option that complements the main dish beautifully. This hearty combination is seasoned with fresh thyme, parsley, cloves, and a touch of scotch bonnet pepper for a flavorful kick. Black, kidney, or pinto beans add protein and pair especially well with fried fish.
Salade russe (potato salad) offers a creamy and cooling element to balance the bold spices in the fish. The Haitian version often includes diced vegetables for extra crunch and color, making it a vibrant addition to the table.
Sòs pwa (split pea puree) brings a smooth, savory texture that contrasts beautifully with crispy fried fish while harmonizing with the robust flavors of stewed fish.
For a touch of sweetness and crunch, add bannann peze (fried plantains). Use very ripe plantains with blackened skins, slicing them diagonally to ensure even caramelization during frying.
Pikliz, a spicy pickled vegetable condiment, is a must-have. Its bright, acidic flavor cuts through the richness of the fish and enhances both stewed and fried preparations.
These traditional sides set the foundation for a classic Haitian Good Friday meal while leaving room for modern twists.
Modern Pairing Options
If you're looking to add a contemporary flair, there are plenty of creative options that still honor Haitian flavors.
Coconut-infused rice is a tropical variation on the classic white rice. By substituting part of the cooking water with coconut milk, you get a subtly sweet and aromatic base that pairs beautifully with fish.
Roasted vegetables offer a lighter alternative. Try baby vegetables seasoned with Haitian spices, or experiment with caramelized carrots and roasted fennel sprinkled with parmesan for a refined touch.
For a crunchy, flavorful twist, crispy sweet potato fries are a great choice. Season them with spices that complement your fish to tie the meal together.
Chef Kreyol Korner from Austin has reimagined Haitian fish with a dish called "Honey Walnut Crusted Fish", served alongside "crisp sugar snap peas and a saffron sweet potato puree". This creative pairing showcases the possibilities of blending tradition with modern culinary ideas.
Fresh summer salads with tangy vinaigrettes can add a refreshing contrast to the richness of the fish. Include tropical fruits or traditional Haitian vegetables for a unique mix of flavors.
Finally, consider a spicy mango salsa for a modern take on pikliz. This blend of tropical sweetness and Haitian-style heat is a vibrant, flavorful addition that complements both fried and stewed fish.
Serving Haitian fish allows for both tradition and creativity. Whether you stick to classic sides like rice and beans or experiment with modern pairings like roasted vegetables and tropical salsas, the key is to craft a well-balanced meal that highlights the rich flavors of Haitian cuisine.
Find More Haitian Recipes and Restaurants
Dive deeper into the rich world of Haitian cuisine by exploring more recipes and discovering restaurants that celebrate the flavors and traditions of Haiti. Let your culinary journey continue with the resources available on HaitianFoods.org.
Explore HaitianFoods.org
HaitianFoods.org is a treasure trove for anyone passionate about Haitian cooking. It features a detailed restaurant directory and insights into the traditional methods and stories behind the dishes.
Looking for a place to enjoy authentic Haitian food? The directory highlights spots like Naomi's Garden Restaurant & Lounge, Chef Creole Seasoned Restaurant, and Cecibon Restaurant. These restaurants often feature specialties perfect for Lenten and Easter celebrations, making them a go-to for seasonal dishes.
But it’s not just about dining out. The site offers a blog packed with recipes, practical cooking tips, and cultural stories. Whether you’re curious about a specific dish or need guidance on traditional techniques, HaitianFoods.org has you covered. Plus, their FAQ and contact options make it easy to find answers to any lingering questions.
Support Haitian Cuisine
Every visit to HaitianFoods.org or a featured restaurant helps preserve the rich culinary traditions of Haiti while supporting Haitian-owned businesses. By trying out recipes or dining at these establishments, you’re contributing to the continuation of a vibrant food culture.
Supporting these restaurants isn’t just about enjoying a meal - it’s about helping family-owned businesses thrive. Many of these establishments rely on recipes and cooking methods passed down through generations, ensuring that each dish tells a story and connects you to Haiti’s heritage.
Take, for example, Pwasòn Gwo Sèl, a dish steeped in history, religious significance, and family traditions. By learning how to prepare these recipes or dining at restaurants that serve them, you’re helping to keep these meaningful practices alive for future generations.
Whether you’re cooking at home or enjoying a meal at an authentic Haitian restaurant, your engagement with Haitian cuisine bridges the gap between tradition and modern dining, while also uplifting the communities that keep these cherished culinary customs alive.
Conclusion
Bringing authentic Haitian fish to your Good Friday table is a meaningful way to honor tradition, faith, and flavor. Whether you choose Pwasòn Gwo Sèl (stewed fish) or crispy fried fish, both dishes hinge on the essential epis marinade - a cornerstone of Haitian cooking that transforms simple ingredients into something unforgettable .
But these dishes are more than just food. They carry the weight of cultural and spiritual significance. In Haiti, where 90% of the population refrains from eating meat on Good Friday, preparing and sharing these meals becomes a moment of reflection and gratitude. Making Pwasòn Gwo Sèl, in particular, is a ritual that connects you to generations of tradition and devotion.
Whether you're preparing these recipes for your family or simply exploring Haitian cuisine, they offer a window into the rich culinary heritage of Haiti. The skills you've gained - like crafting fresh epis or mastering the perfect crispy fish - will undoubtedly elevate your cooking and inspire you to dive deeper into the world of Haitian flavors.
For more recipes and inspiration, visit HaitianFoods.org.
FAQs
Why is epis important in Haitian fish recipes, and can I use a different seasoning blend instead?
The Role of Epis in Haitian Fish Recipes
Epis is the heart and soul of many Haitian fish dishes, delivering the bold, aromatic flavors that make them unforgettable. This seasoning blend - typically crafted from garlic, parsley, scallions, and peppers - not only marinates the fish but also infuses it with the distinctive taste that defines Haitian cuisine.
While it’s possible to replace epis with a combination of garlic, bell peppers, and fresh herbs, the substitute often falls short of replicating its unique flavor profile. To truly savor the authentic taste of Haitian cooking, it’s worth the effort to prepare a batch of homemade epis.
How do I keep Haitian-style fried fish moist and flavorful without it getting greasy?
To make sure your Haitian-style fried fish stays moist and flavorful without turning greasy, try these straightforward tips:
- Keep the oil at the right temperature: Aim for an oil temperature between 350°F and 375°F. This range helps the fish cook properly without soaking up too much oil.
- Use a light coating: A thin layer of batter or breadcrumbs works wonders for sealing in moisture while frying.
- Don’t overcrowd the pan: Fry in smaller batches to maintain consistent oil temperature and ensure the fish cooks evenly.
- Let it rest on a wire rack: After frying, place the fish on a wire rack instead of paper towels. This keeps the crust nice and crisp by allowing excess oil to drain without trapping steam.
With these simple steps, you’ll end up with perfectly cooked fish - crispy on the outside, tender on the inside, and just right for your Good Friday table!
What are some common difficulties when making Haitian fish dishes for the first time, and how can you avoid them?
Making Haitian fish dishes for the first time might feel a bit challenging, but with some preparation, you can sidestep the usual hiccups. One of the first things to master is cleaning and scaling the fish properly. This step is crucial for both the flavor and texture of the dish. Be sure to remove all the scales and clean the fish thoroughly before you start cooking. While you can remove any missed scales later, it might not look as appealing on the plate.
Another key aspect is nailing the seasoning. Haitian fish recipes are known for their bold flavors, often featuring lime juice and epis - a flavorful blend of herbs and spices. If you’re unfamiliar with these ingredients, take the time to get to know them. Following recipes closely and allowing the fish to marinate properly will help you capture the rich, authentic taste that defines Haitian cuisine.
With a bit of focus and practice, you’ll soon be whipping up delicious Haitian fish dishes that are perfect for Good Friday or any special gathering!
