There are a great number of variations on this favourite Bajan speciality. This is probably the favourite version, as described in John Lake’s book, The Culinary Heritage of Barbados. Flying fish is sometimes found frozen in the supermarket; if it’s not available, substitute any mild white fish, such as flounder.
- 8 small flying fish fillets
- Bajan Seasoning as needed (see recipe)
- 2 eggs, beaten
- Bread crumbs and flour, mixed
- 1/2 cup butter
- Lime slices and parsley for garnish
- Bajan hot pepper sauce as needed (see recipe)
Rub the fillets with the Bajan Seasoning and a little Bajan hot pepper sauce, then dip them in the beaten eggs, then the bread crumbs and flour. Fry the fillets in the butter until lightly browned, turning once.
Serve garnished with the lime slices and parsley. Sprinkle hot sauce over the fillets to taste.