Bajan Fried Fish

Caribbean offerings of fried fish is almost always exceptionally delicious.Three reasons for this are: the fish is soaked in lime, salt, and water during preparation; they are then marinated or stuffed with savoury Caribbean seasonings; and they are fried in soft, home-seasoned breadcrumbs.

Ingredients

10 Flying Fish or fish fillets to serve 5,

2 limes

2 tablespoons salt  

2 tablespoons Bajan seasoning

1 egg

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

Serves 5

Method

  1. Squeeze the limes into a bowl with 3/4 cup of water, add the salt and place the fish to soak for about 1/2 hour. Remove the fish, rinse and pat dry.
  2. Whisk the egg in a medium bowl with some salt and white pepper and the seasoning. Put the fish into the egg and seasoning mixture.
  3. It is best if the fish is allowed to sit in the egg for an hour or so to allow the flavours to permeate.
  4. Mix the flour, breadcrumbs, white pepper, paprika and a little salt.This is one of those occasions when you can add various seasonings out of your kitchen cupboard like fish magic, onion and garlic powder, dried herbs or whatever takes your fancy.
  5. 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 item is placed in it). Fry the fish over the medium/high heat for a couple of minutes on each side. Fish needs very little cooking and is overcooked very easily. Place fish skin side up first.
  6. Drain on absorbent paper and place on a warm dish.

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