Flying Fish (or White Fish) with Rum, Bajan Spice Blend and Ginger Recipe
Flavors of Barbados
Total time: less than 15 minutes
Preparation time: 10 minutes
Cooking time: 4 minutes
Difficulty: Easy
Chef's Note
Easy to prepare, this recipe is imbued with all the flavors of the islands.
Ingredients for 4-5 servings
- 10 flying fish or 1 kg (2 1/4 lb.) Turbot fillets
- 125 ml (1/2 cup) flour
- 3/4 tsp. baking powder
- 250 ml (1 cup) fresh breadcrumbs
- 1 tbsp. milk
- 1 tbsp. dark or amber rum
- 2 eggs
- Bajan spice mix
- Salt and pepper
- Oil for frying
  1. Sprinkle the fish with grated ginger;
  2. stuff the fish with the Bajan spice blend (if the fish is cut into steaks, make some small incisions and insert the mixture);
  3. combine the dry ingredients (flour, baking powder, salt and pepper) and coat the fish;
  4. in a small bowl, combine the milk, rum and eggs and pour evenly over the fish;
  5. bread the fish with breadcrumbs, making sure the pieces are well coated;
  6. refrigerate for at least 30 minutes to allow the breading to firm up;
  7. heat 1 cm (1/2") oil in a deep frying pan and fry the fish for 2 minutes on each side.
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