Bajan Fried Flying Fish
Photo compliments Sundale Foods International
Every Barbadian knows that the beautiful waters off Barbados are quietly teeming with a bountiful harvest. So, there is no surprise that a multitude of fish dishes are found on menus and tables across the island; however, one of the favourites remains fried flying fish. Whether paired with rice and peas or sandwiched between a soft salt bread (a local white-flour bun) fried flying fish is without a doubt a signature of authentic Bajan cuisine. Recreate Barbadian friend flying fish at home by following our recipe below!
Fried Flying Fish
10 flying fish fillets (boned)
2 whole limes
2 Tbsp Salt
1 ½ Cups Water
4 Tbsp Bajan Seasoning
2 Cups seasoned Breadcrumbs
1 Cup Flour
Prepare the Flying Fish
Make a brine by adding the water to a bowl and squeezing in the juice of the limes.
Finish by adding the juiced halves of the limes and salt to the water and submerging the fish fillets in the brine.
Allow to sit for 10-15 minutes. Rinse the fish and cover in Bajan seasoning.
Place the flour and breadcrumbs into two separate plates.
Crack the eggs into a bowl, add salt and pepper to taste, beat and set aside.
In a large frying pan, add about an ⅛ to a ¼-inch of Canola oil and heat (make sure the bottom of the pan is fully covered with oil.)
Start the process by dipping each individual fish fillet into the flour, then egg, then bread crumbs and finally into the oil.
Fry until golden brown on each side. Repeat with each fillet.