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Fried Fish, Black Rice & Russian Salad

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Member since 2021
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Serves 12 | Prep Time 1hr | Cook Time 3 hrs

Why I Love This Recipe

This is the famous Salade Russe found in every Haitian household during the holidays and Sundays. This dish was done for a family dinner

Ingredients You'll Need

Russian Salad:
7 potatoes
3 big carrots
7 Beets
1/4 cup white & red onion diced
1/3 cup green & red bell pepper diced
2 1/2 mayonnaise
1 tbs fresh cilantro well chopped
1/3 cup heavy cream
1/2 tsp salt
1/2 tsp adobo

Fried Fish:
2 big red snapper cut
2 cups épis
1 tbs old bay
1 lemon
1 branch thyme
2 tbs garland garlic
2 branches parsley
1 tsp ginger

Haitian Rice & Beans:
1/3 olive oil
1/2 bag black beans
3 cups rice
1 cup dry red beans
3 cloves
2 tbs butter


Russian Salad:
Peel potatoes and add to a large saucepan with water and boil until fully cook but not too soft. Remove from water, cut in cubes and set aside. While the potatoes are cooking, peel and cut the carrots in small cubes and set aside to cool. In another saucepan, add carrots with a little bit of water. Bring to a boil and cook thoroughly. Remove from water and set aside to cool. In another saucepan add beet and cook thoroughly. When cooked, peel and cut in cubes and set aside to cool. In a large boil, add potatoes, beet, carrots, , onion, green bell pepper, mayonnaise, cilantro, salt and adobo to taste.

Fried Fish:
On a bowl, let the fish sit for about 30 minutes to 1 hr with lemon, salt and vinegar. Rinse thoroughly and pat dry
Season the fish with épis, old bay. Add salt, lemon, ginger, parsley and thyme.
Marinate for about 2-3 hours
Heat oil in a deep fryer over medium to high heat. Add 2 sliced garlic cloves and thyme to oil
Sprinkle fish with flour on both sides. Then, add to oil
Fry fish until golden. Drain on paper towel

Haitian Rice & Beans:
In a large pot, add the water, beans, salt, 1 tbs olive oil and allow the beans to cook for about 1 hour on medium high heat or until beans are soft.
Once cooked, strain the water into a seperate container for later use.
In another large pot, add oil and put the épis to fry
After, add the beans. Stir
Add beans water and stir
Add, butter, cloves, thyme and salt and bring to boil
Mix in the rice and allow the rice to cook for about 20 min or until there is just a little amount of water left.
Reduce the heat to medium and cover the pot with a lid and allow the remaining water to be absorbed. About 10-15 min.

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