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Fried Flying Fish

by Dave DeWitt and Mary Jane Wilan

This fish dish is a specialty of Tobago, where it is commonly served at restaurants and at the hotels along Courland Bay.

Yield: 4 servings

Ingredients:

• 2 eggs
• 1½ cups flour
• ¼ cup minced onion or chives
• 2 tablespoons minced parsley
• 2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme)
• 1 teaspoon minced celery leaves
• 1 teaspoon Worcestershire sauce
• freshly ground black pepper
• salt to taste
• 2 pounds flying fish fillets (or substitute other white fish)
• vegetable oil for frying

Method:
Combine all the ingredients except the fish and oil to make a batter, and mix well. Add the fish and let sit for 30 minutes.
Remove the fish and fry in oil until deep brown. Serve with tartar sauce and a choice of hot sauces.

More recipes by Dave DeWitt and Mary Jane Wilan

Dave DeWitt's website: http://www.fiery-foods.com/dave/

Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan

 

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