Try saying that title ten times fast; I dare you.Tongue twisters aside, I love flying fish. It's the closest I'll ever get to Barbados, even though I carry the blood of my great-great grandmother Julia Joseph who was born and bred there before settling in Tobago.
Thankfully, I can find flying fish 'at will' here in T&T at many local groceries, and once I am in the mood for it, I go all out. I've had it many different ways, from soups to stews, but the best way to enjoy it � in my book � is fried.
Here's a simple recipe for it that's been adapted from the Naparima Girls' High School Cookbook that you can easily try yourself.Enjoy!
Frying Flying Fish
Ingredients:
�2 1 packet filleted flying fish
�2 Lime juice
�2 3 cloves garlic, minced
�2 1 tsp each of onion powder, minced chive and thyme leaves
�2 1 egg, beaten
�2 1 tsp fresh parsley, minced
�2 Salt to taste
�2 Hot pepper to taste
�2 1 cup flour (into which 1 teaspoon of black pepper and a 1/2 teaspoon salt is whisked)
�2 1 cup fine, dry breadcrumbs
�2 Oil for frying
1. Soak fish in water and lime juice; rinse and drain well.
2. Season fish with garlic, onion, chive, thyme, parsley, salt and hot pepper; be sure to put seasoning between the seams.
3. Mix the beaten egg with a little water.
4. Arrange your dipping station: have 1 dish of seasoned flour, the 2nd dish with the beaten egg and water and the last dish with 1 cup of dried breadcrumbs.
5. Coat the fish in seasoned flour, then dip in egg and finally coat with dry crumbs.
6. Fry in hot oil, 5 minutes on each side, turning once until browned.
7. Drain on kitchen paper and enjoy with fries, a salad or as the Barbadians do it, with a serving of cou-cou.