Fried Flying Fish Recipes

FRIED FLYING FISH

Steps:

• 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.

FISH FRY

Steps:

• Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
• Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
• When the fish is evenly golden all over, remove and drain on brown paper sacks.
• Suggested: 3 disposable pie tins .

FRIED FLYING FISH SANDWICH

Steps:

• Wash/rince fish; put fish in medium bowl, cover with salted water and lime juice; marinate for 30 minutes. Mix flour, salt, pepper, minced onion and parsley, and spread evenly in a plate. Mix egg and milk in a wide, shallow dish. Rince and pat dry fish after marinating; fill the grooves/incisions found on the flesh side of each fish with bajan seasoning; dip fish in egg mixture, then coat with flour mixture; let stand 30 minutes in a single layer. In a small bowl, mix together mayo and bajan hot sauce. In a large non-stick frying pan (or two), heat enough oil over medium heat to cover pan 1/8 to 1/4 inch deep; Fry fish, in batches if necessary, until golden brown on both sides approximately 2 to 3 minutes per side; remove fish from pan with slotted spatula, blot excess oil with paper towel, and keep warm in cookie sheet on bottom rack of oven heated to 150F; add oil between batches if necessary. Optional: place buns in large cookie sheet, cut faces up, and quickly toast under oven broiler, ensuring that fish below are sheltered from broiler heat by the bun's cookie sheet. Place lettuce and onion slices on the heal of each kaiser bun, cover each with 2 fish, then tomatoes; spread mayo on crown of buns and close sandwiches.

DEEP FRIED FISH

Steps:

• Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
• Sift the flour and salt into a bowl.
• Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
• Coat 2 pieces of fish with batter.
• Lift into the pan with a fork or kitchen tongs.
• Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
• Remove from the pan and drain on absorbent kitchen paper.
• Repeat with the remaining fish.
• Garnish with lemon wedges.