Fried Flying Fish
Ingredients
10 flying fish fillets
2 limes
2 Cups Cold Water
4 Tbsp Bajan Seasoning
2 Cups seasoned Breadcrumbs
1 Cup Flour
1 tsp all purpose seasoning
2 Eggs + 2tbsp water
Salt
Black pepper
Canola Oil
5 wedges of lime or lemon
Method
- Place fresh lime juice and salt on fish and leave overnight in fridge.
- Rinse the fish and coat completely in the Bajan Seasoning.
- Place the flour season with all purpose seasoning in one plate, the breadcrumbs in another plate and the eggs with water (seasoned with salt and pepper) in another bowl.
- Pour the canola oil in a frying pan to just cover the bottom (about a 1/8–1/4 inch layer) and over medium high heat.
- Coat each fish fillet in the flour, then dip in eggwash, then coat bread crumbs, shake off any excess and finally into the oil to fry.
- Repeat with all the fish. Cooking until golden brown on both sides.
- Remove from pan place on a plate with 2 sheet of paper towel to drain.
- Arrange on platter and garnish with lime or lemon wedges.
Cou Cou
Ingredients
2 cups fine cornmeal
2 cups water
2 tablespoon butter
1 + 1/3 cup thinly sliced okra
4 cups water
1 + 1/2 teaspoon salt
1/2 teaspoon black pepper
Method
- Pour 2 cups of water into pot with 1/2 teaspoon salt, okra and let boil for 10 minutes.
- Use a slotted spoon or strainer to remove the okra to a small bowl and set aside reserving the liquid for later use.
3. Turn heat to low under medium sized saucepan. Add the remaining water, cornmeal, salt and butter; stir constantly using a whisk to avoid lumps and the cornmeal mixture from scorching.
4. As the cornmeal begins to dry out, add the reserved liquid in stages, stirring with a wooden spoon constantly until the cornmeal is cooked. This process takes about 20–30 minutes. Stir the Cou Cou at 1-minute intervals to ensure that it is not sticking to the bottom of the pot or getting lumps.
5. As the mixture begins to break away clean from the sides of the pot, add the cooked okra and stir to incorporate fully.
6. Let Cou Cou continue to cook until firm (but not stiff). Season to taste black pepper and salt. The Cou Cou should break away easily from the sides of the pot; or when you insert a wooden spoon in the middle of the Cou Cou, it should stand and remove easily from the mixture.
7. Transfer the Cou Cou into a generously buttered bowl and swirl it around to form a mold. Invert the bowl with Cou Cou onto a plate.
8. Create an indentation in the center of the Cou Cou and heap with stewed fish, meat, poultry or vegetables letting the rich sauce spill over to the side.
This meal can be eaten any day of week and is extremely filling. Take a pic of this hearty meal and share with us on Facebook, Twitter or Instagram using the #BajanBites
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