bajan fantastically finger-lickin’ fried fish: weekend in barbados

Welcome to Barbados Part 2: The Fishening.

thanks, barbados.org!

Today’s special guest is one I’m particularly excited about, mostly because of its extreme level of deliciousness. Please welcome to the show… Bajan fried fish!

*wild applause*

Ok, but seriously, folks: this is a great, simple recipe. It’s based on traditional recipes for weekend cooking, using flying fish, which YES, is a real thing, and the national fish of Barbados, but also one that’s not in the greatest shape environmentally-speaking. So, we turned to our trusty friend, mahi mahi, for an assist. This is usually served with coo coo. I would leave out the coo coo. [shudder. to be featured in Barbados Part 3: Goop Riddance.]

 the stuff

12 pieces of mahi mahi, deboned and clean and stuff
juice of 2 limes, all squeezed out
2 tbsp of salt
3 tbsp (or more) Bajan season (check us out here for a recipe)
3 eggs, lightly beaten
1 cup flour & 1 cup bread crumbs, mixed together
oil, for frying (fry me up! unnecessary aside!)

the moves

1. Soak the fish, just barely covered in water, with the lime juice & salt, for like 5 minutes. Remove & pat the fish all dry like a baby bottom (ew?).
2. Season liberally with the Bajan blend—make sure you rub it all over, getting into any crevices and such.
3. Dip each piece into the beaten eggs, dredge lightly in the flour & breadcrumb blend.
4. Heat your oil in a fry-suitable pan, and fry the fish for about 3-4 min each side. You want goldeny brown deliciousness and mouthwatering aroma.

mmm, frying “flying” fish!

PRO TIP: Don’t splatter yourself with hot oil. Just… don’t.

Serve with coo coo [shudder again], I guess. If you insist. But truly—this is some yummy, simple, delicious fried fish, so that’s pretty awesome.

thanks, naturalhistoryonthenet.com!