Fried Flying Fish
Transport your taste buds to the sun-kissed shores of the Caribbean with this irresistible Fried Flying Fish recipe! A local favorite rooted in the rich culinary traditions of Barbados, these perfectly seasoned flying fish fillets are marinated with garlic, paprika, and a zing of lime juice before being coated in a crisp flour and cornmeal crust. Fried to golden perfection, each bite delivers a delightful crunch followed by tender, flavorful fish with just the right hint of spice. Ready in just 35 minutes, this dish makes for a show-stopping centerpiece when served alongside rice, a fresh salad, or fried plantains. Perfect for seafood lovers seeking a quick and authentic culinary getaway, this recipe combines bold flavors with the ease of home cooking.
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Recipe Information
Ingredients
- 4 pieces Flying fish fillets
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 2 large Eggs
- 1 tablespoon Water
- 2 cups Vegetable oil
Instructions
1. Rinse the flying fish fillets under cold water and pat dry with paper towels.
2. In a small bowl, mix the garlic powder, paprika, salt, and black pepper. Rub this seasoning mixture evenly onto both sides of each fillet.
3. Drizzle the fillets with lime juice and let them marinate for 10 minutes while preparing the coating stations.
4. In a shallow dish, combine the all-purpose flour and cornmeal.
5. In another shallow dish, beat the eggs with 1 tablespoon of water to create an egg wash.
6. Heat the vegetable oil in a large frying pan over medium-high heat. The oil should be about 350°F (175°C) and ready for frying.
7. Dredge each fillet first in the flour-cornmeal mixture, ensuring an even coat, then dip into the egg wash, allowing excess to drip off. Finally, dredge the fillet back into the flour-cornmeal mixture for a second coat.
8. Carefully place each coated fillet into the hot oil. Fry in batches if necessary to avoid overcrowding the pan.
9. Cook the fillets for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
10. Remove the fillets from the oil and place them on a plate lined with paper towels to drain excess oil.
11. Serve hot with your favorite sides, such as rice, salad, or fried plantains.
Nutrition Facts
Calories |
5170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.1 g | 581% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 2.6 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 179 mg | 14% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1774 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
