Prep 20 mins
Cook 10 mins
We ate it with fries. When eaten with cou-cou it is the national dish of Barbados. A truly delicious fish which is also prepared steamed.
- 1 lb flying fish fillet
- 1 1⁄2 teaspoons salt
- 1 large lime, juice of
- 1 garlic clove (crushed)
- 1 teaspoon minced fresh chives
- 1 small onion (minced)
- 1⁄2 teaspoon dried marjoram
- 1 dash hot pepper sauce
- 1⁄3 cup flour
- 1⁄2 cup corn flakes, crumbs
- 1⁄8 teaspoon ground cayenne pepper
- 1⁄4 teaspoon black pepper
- 1 egg (lightly beaten)
- oil, for pan frying
- 2 limes, quartered (to garnish)
- Place fish fillets in a shallow plate or dish, season with 1 tsp salt and lime juice and set aside for 15 minutes.
- Drain and pat fish dry on paper towels. In a small mixing bowl mix garlic, chives, onion, marjoram and hot pepper sauce together. Rub mixture on fillets.
- Mix flour, cayenne pepper,½ tsp salt and black pepper together in a shallow bowl. Dip the fillets in flour, then egg, then cornflakes crumbs.
- Heat oil in a heavy skillet and cook fillets for 3 minutes on each side. Keep fried fillets warm while cooking the remaining fillets.
- Garnish with lime wedges and serve.
MADE FOR ZWT4. Wow, what a hard dish to rate! First of all, I think flying fish are hard to come by!! I wanted to make panfried fish, so found this recipe. I followed it almost to the letter. I had two delicate fillets of Roman, a uniquely South African coastal rock fish. I confess I did not have: limes and cornflakes. I searched for limes but no luck, so used lemons. I have the impression that this is the kind of dish best made by a cook in a professional kitchen! I battled to keep the onion mixture on the fillets. I used a seasoned breadcrumb mixture instead of crushed cornflakes. (We never eat cornflakes and I didn't want to buy a box for the little I needed). The fried fish was delicious, but the covering -- perhaps my mistake -- didn't deliver the punch I expected. I maintain that this dish probably needs the deft hand of a professional cook, and ... flying fish!! (I served it with a lovely orangey sweet potato on which I used cinnamon liberally, and our own green bean "stew" (mush!), as well as a salad and our usual wine with dinner. Thanks!! (Oh -- just so you know: I battled with the photos, as it gets dark very early now where I am, and I had to use the kitchen electric lights for the photos!)