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Flying Fish is a beloved dish in Barbados, known for its unique flavor and cultural significance. Often enjoyed during special occasions and festive gatherings, it symbolizes the island’s rich maritime heritage. This dish is typically served with traditional sides, making it a true representation of Bajan cuisine.
In a blender or food processor, combine the onion, garlic, scotch bonnet pepper (if using), parsley, thyme, green onions, lime juice, salt, and black pepper. Blend until smooth.
Rub the fish fillets with the Bajan seasoning and let them marinate for at least 30 minutes.
In one bowl, mix the all-purpose flour and cornmeal.
In another bowl, beat the eggs with the milk.
Remove the marinated fish fillets from the seasoning. Season them with salt, black pepper, paprika, garlic powder, onion powder, and thyme leaves.
Dredge each fish fillet in the flour and cornmeal mixture, then dip it into the beaten eggs, and finally coat it again with the flour and cornmeal mixture.
In a large skillet, heat the vegetable oil over medium-high heat.
Fry the fish fillets for about 3-4 minutes on each side, or until golden brown and crispy.
Remove from the skillet and place on paper towels to drain any excess oil.
Serve the flying fish hot with a side of Cou Cou, rice, or a fresh salad. Garnish with lime wedges if desired.
Enjoy your meal!
Flying Fish is a popular Caribbean dish, particularly in Barbados, made from fillets of the fish of the same name, seasoned and often grilled or fried.
Flying Fish is native to the Caribbean waters, especially abundant around Barbados, where it is a key part of the local fishing industry.
The main ingredients include flying fish fillets, salt, black pepper, paprika, garlic powder, onion powder, and thyme leaves.
Making Flying Fish takes approximately 65-80 minutes, including marination and cooking time.
Flying Fish pairs well with cou-cou, rice and peas, or a fresh salad, enhancing its delightful flavors.