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When eaten with cou-cou, fried flying fish is the national dish of Barbados. A truly delicious fish which is also prepared steamed.

INGREDIENTS

1 lb flying fish
1½ tsp salt
Juice of large lime
1 clove garlic (crushed)
1 tsp fresh minced chives
1 small onion (minced)
½ tsp dried marjoram
Dash hot pepper sauce
1/3 cup all purpose flour
½ cup cornflakes crumbs
1/8 tsp cayenne pepper powder
¼ tsp black pepper
1 egg ( lightly beaten)
Oil for pan frying
2 limes quartered for garnish

METHOD

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.

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