Fried Flying Fish

Introduction

History

Fried Flying Fish has been a staple in Barbadian cuisine for generations. Flying fish are abundant in the waters surrounding the island, making them a readily available and affordable source of protein. The tradition of frying flying fish can be traced back to the early settlers of Barbados, who used simple ingredients and techniques to create a flavorful and filling dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to marinate the fish in lime juice and salt to help tenderize the meat and add a burst of citrus flavor.

- Use seasoned breadcrumbs to add an extra layer of flavor to the fish.

- Be sure to drain the fish well after rinsing to prevent excess moisture during frying.

- Fry the fish in hot oil to achieve a crispy exterior while maintaining a tender interior.

- Serve the fried fish immediately after cooking to preserve its crispiness.

Serving Suggestions

Serve the Fried Flying Fish with a side of rice and peas, coleslaw, and fried plantains for a complete Barbadian meal.

Cooking Techniques

The key to achieving a crispy exterior on the fish is to fry it in hot oil for a short amount of time on each side.

Ingredient Substitutions

If flying fish is not available, you can use another firm white fish such as tilapia or cod.

Make Ahead Tips

You can marinate the fish in advance and store it in the refrigerator until ready to fry.

Presentation Ideas

Garnish the Fried Flying Fish with fresh herbs and a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a refreshing glass of rum punch or a cold beer to complement the flavors of the fish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain crispiness.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

20g per serving

Vitamins and minerals

Flying fish is a good source of vitamins B6 and B12, as well as minerals such as phosphorus and selenium.

Alergens

Contains fish and eggs

Summary

This dish is a good source of protein and essential vitamins and minerals, but should be consumed in moderation due to its higher fat content.

Summary

Fried Flying Fish is a delicious and traditional Barbadian dish that is sure to impress your family and friends. With a crispy exterior and tender, flavorful fish, this recipe is a must-try for seafood lovers.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Fried Flying Fish. It was a warm summer afternoon, and I was visiting my friend Martha in the small fishing village of Bimini. As soon as I stepped into her cozy kitchen, I was greeted by the tantalizing aroma of fried fish.

Martha was busy at the stove, frying up a batch of golden brown fish that she had just caught that morning. The fish were small and slender, with delicate fins that fluttered in the hot oil as they cooked. I watched in awe as Martha expertly flipped the fish with a flick of her wrist, ensuring that they were perfectly crispy on the outside and tender on the inside.

"Would you like to try some fried flying fish, dear?" Martha asked, her eyes twinkling with mischief.

I eagerly nodded, my mouth watering at the sight and smell of the delicious fish. Martha handed me a plate piled high with the fried fish, along with a side of tangy tartar sauce and a wedge of lemon. I took my first bite and was instantly hooked. The fish was light and flaky, with a subtle sweetness that was perfectly complemented by the crispy coating.

As I savored each bite, I knew that I had to learn Martha's secret recipe for Fried Flying Fish. I begged her to teach me, and she graciously agreed. Over the next few days, I shadowed Martha in her kitchen, watching closely as she prepared the fish from start to finish.

First, Martha showed me how to clean and gut the fish, removing the scales and bones with precision. She then marinated the fish in a mixture of lime juice, garlic, and herbs, allowing the flavors to infuse into the flesh. Next, she coated the fish in a seasoned flour mixture, ensuring that each piece was evenly coated for maximum crispiness.

Finally, Martha carefully fried the fish in hot oil until they were golden brown and crispy. She taught me the importance of maintaining the right temperature and cooking time, ensuring that the fish cooked evenly and retained its delicate flavor.

After the fish were done cooking, Martha served them hot and fresh, garnished with a sprinkle of fresh herbs and a squeeze of lemon. I eagerly dug in, relishing the taste of the perfectly cooked fish and the memories of my time in Bimini.

As I bid Martha farewell and returned home, I knew that I had found a new favorite recipe to add to my collection. The Fried Flying Fish recipe quickly became a staple in my kitchen, a dish that never failed to impress my friends and family.

Over the years, I have shared Martha's recipe with countless others, passing down the tradition of Fried Flying Fish to future generations. Each time I fry up a batch of this delicious dish, I am reminded of that fateful summer day in Bimini and the kindness of my friend Martha.

And so, with each crispy bite of Fried Flying Fish, I am transported back to that sunny kitchen in the fishing village, where the scent of the sea mingled with the aroma of frying fish, and the joy of cooking and sharing a meal with loved ones filled my heart.

Categories

| Barbadian Meat Dishes | Barbadian Recipes | Breadcrumb Recipes | Egg Recipes | Lime Recipes |

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