Bajan Fried Fish Recipe
Caribbean offerings of fried fish are almost always exceptionally delicious.
Three reasons for this are: the fish is soaked in lime, salt, and water during preparation; they are then marinated or stuffed with savory Caribbean seasonings; and they are fried in soft, home-seasoned breadcrumbs.
You will need the following ingredients:
- Fish fillets to serve 4
- Two limes (use one if they are large and juicy)
- Two teaspoons salt
- Two tablespoons of Caribbean seasoning (page 6)
- One egg
- One cup 5oz/155g extra-fine breadcrumbs
- One cup 5oz/155g flour
- Salt and white pepper to taste
- One teaspoon of paprika
- One teaspoon of fish multi-purpose seasoning (optional)
- Oil for frying (Canola or Olive are reputedly healthier)
Squeeze the limes into a bowl with ¾ cup of water, add the salt, and place the fish to soak for about ½ hour. Remove the fish, rinse, and pat dry.
Whisk the egg in a medium bowl with some salt and white pepper, and if you are doing fish, the seasoning. Put the fish into the egg and seasoning mixture. It is best if the fish sit in the egg for an hour to allow the flavors to permeate.
Mix the flour, breadcrumbs, white pepper, paprika, and a little salt. This is one of those occasions when you can add various seasonings out of your kitchen cupboard, like fish magic, onion, garlic powder, dried herbs, or whatever takes your fancy.
Heat very shallow oil for fish in a large frying pan over medium/high heat. Shake off excess egg, coat in the breadcrumb mixture, shake again, and place in the oil when hot enough (It should sizzle slightly when the item is placed in it). Fry the fish on each side over medium/high heat for a few minutes. Fish needs very little cooking and is overcooked very quickly. If frying flying fish, place it skin side up first.
Drain on absorbent paper and place it on a warm dish.
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