Traditional Bajan Fried Fish
Caribbean offerings of fried fish are almost always exceptionally delicious.Three reasons for this are: the fish is soaked in lime, salt, and water during preparation; it is then marinated or stuffed with savoury Caribbean seasonings; and is fried in soft, home-seasoned breadcrumbs.
10 Flying Fish or fish fillets to serve 4,
2 tablespoons salt
2 tablespoons Bajan seasoning
1 cup 5oz/150g extra fine breadcrumbs
1/2 cup 2 1/2oz/75g flour
Salt & white pepper to taste
1 teaspoon paprika
1/2 teaspoon ground cumin
Method: Squeeze one limes into a bowl with 1 cup of water, add the salt and place the fish to soak for about 1/2 hour. Remove them and shake off excess moisture.
Whisk the egg in a medium bowl with some salt and white pepper and the Bajan seasoning. Put the fish into the egg and seasoning mixture. It is best if the fish is allowed to sit in the egg for an hour or so to allow the flavours to permeate.
Mix the flour, breadcrumbs, white pepper, paprika, ground cumin and a little salt.
Heat very shallow oil in a large frying pan over a medium/high heat. Shake off excess egg, coat in the breadcrumb mixture, shake again and place in the oil when it is hot enough (it should sizzle slightly when the fish is placed in it).
Fry the fish over the medium heat for a couple of minutes on each side. Fish needs very little cooking and is overcooked easily. Fry flying fish skin side up first to prevent curling.
Drain on absorbent paper and place on a warm dish with slices of lime.