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Jamaican Festival Fingers with Flaky Fish

Name: Jamaican Festival Fingers with Flaky Fish
Prep time: 25 min
Yield: 2 servings
Ingredients: 150g skinless white fish fillet (tilapia or snapper); 1 teaspoon lime juice; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; Tiny pinch of salt; 1 teaspoon olive oil; 1/2 cup all-purpose flour; 1/4 cup fine cornmeal; 1 tablespoon brown sugar; 1/4 teaspoon vanilla extract; 3-4 tablespoons milk; Vegetable oil for frying

Sweet, golden fried festival dough served with seasoned flaky fish. Festival is a beloved Jamaican street food side — slightly sweet, crispy outside, soft inside.

Make a version like this

25 minutes2 servingsRegular family foods

Ingredients(12)

150g skinless white fish fillet (tilapia or snapper)
1 teaspoon lime juice
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Tiny pinch of salt
1 teaspoon olive oil
1/2 cup all-purpose flour
1/4 cup fine cornmeal
1 tablespoon brown sugar
1/4 teaspoon vanilla extract
3-4 tablespoons milk
Vegetable oil for frying

Instructions(11 steps)

1
Season fish with lime juice, garlic powder, paprika, and salt. Set aside for 5 minutes.
2
Make the festival dough. In a bowl, whisk together flour, cornmeal, and brown sugar.
3
Add vanilla extract and milk, stirring until a soft, slightly sticky dough forms. Add more milk if too dry.
4
Divide dough into 6 portions. Roll each into a finger-shaped log about 3 inches long.
5
Heat about 1 inch of vegetable oil in a deep pan to medium heat (about 170°C/340°F).
6
Fry festival fingers for 2-3 minutes per side until deep golden brown all over. Remove to a paper towel-lined plate.
7
Heat olive oil in a separate non-stick pan over medium heat.
8
Cook the seasoned fish for 3-4 minutes per side until it flakes easily with a fork and is cooked through.
9
Break the fish into large flaky chunks with the fork.
10
Arrange fish pieces and festival fingers side by side on the plate.
11
Serve warm. The festival fingers are perfect for little hands to pick up and dip.

Nutritional Highlights

-White fish provides lean protein and omega-3 fatty acids
-Cornmeal adds fiber and B vitamins
-Lime juice provides a vitamin C boost
-Balanced meal with protein and carbohydrates for energy

Age Appropriateness

Perfect finger food for 2-3 year olds. The sweet festival dough is a hit with toddlers and the fish flakes into soft, easy-to-eat pieces.

Introduction Tip

Children often enjoy the sweet festival first. Encourage them to take a bite of fish between bites of festival to build a positive association with the fish flavor.

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Instructions(11 steps)

Season fish with lime juice, garlic powder, paprika, and salt. Set aside for 5 minutes.

Make the festival dough. In a bowl, whisk together flour, cornmeal, and brown sugar.

Add vanilla extract and milk, stirring until a soft, slightly sticky dough forms. Add more milk if too dry.

Divide dough into 6 portions. Roll each into a finger-shaped log about 3 inches long.

Heat about 1 inch of vegetable oil in a deep pan to medium heat (about 170°C/340°F).

Fry festival fingers for 2-3 minutes per side until deep golden brown all over. Remove to a paper towel-lined plate.

Heat olive oil in a separate non-stick pan over medium heat.

Cook the seasoned fish for 3-4 minutes per side until it flakes easily with a fork and is cooked through.

Break the fish into large flaky chunks with the fork.

Arrange fish pieces and festival fingers side by side on the plate.

Serve warm. The festival fingers are perfect for little hands to pick up and dip.