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When I read that the only Caribbean island with its own Zagat Restaurant Guide is Barbados, I flashed back to our trip to that highly civilized country that is run like a business. The Barbados Tourist Authority wanted MJ and I to experience the best their country had, so they bought us dinner at the restaurant at the Sandy Lane Resort, one of the most exclusive places in the entire Caribbean. Needless to say, it was wonderful. We also ate at less fancy places, where we dined on Caribbean specialties like Fried Flying Fish and Crab Callaloo, a wonderful dark green spicy soup.
The link to our article is here, but in the meantime, try this recipe:
Fried Flying Fish
There are a great number of variations on this favorite Bajan specialty. This is probably the favorite version, as described in John Lake’s book, The Culinary Heritage of Barbados. Flying fish is sometimes found frozen in Florida markets; if it’s not available, substitute any mild white fish, such as flounder.
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8 small flying fish fillets
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Bajan Seasoning as needed (see recipe)
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2 eggs, beaten
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Bread crumbs and flour, mixed
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1/2 cup butter
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Lime slices and parsley for garnish
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Bajan hot sauce, such as Windmill or Lottie’s
Rub the fillets with the Bajan Seasoning, then dip them in the beaten eggs, then the bread crumbs and flour. Fry the fillets in the butter until lightly browned, turning once.
Serve garnished with the lime slices and parsely. Sprinkle hot sauce over the fillets to taste.
Yield: 4 servings
Heat Scale: Varies
Bajan Seasoning
This version of the famous island seasoning is from Ann Marie Whittaker, who noted: “This is found in almost every home and is the secret to the success for many mouth-watering Bajan dishes.” One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking, or frying. Note: This recipe requires advance preparation.
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1 pound onions, peeled and coarsely chopped
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5 ounces green onion, coarsely chopped
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8 garlic cloves, peeled
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4 bonney peppers, seeds and stems removed, or substitute habaneros
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2 ounces fresh thyme
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2 ounces fresh parsley
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2 ounces fresh marjoram
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1 1/2 cups vinegar
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2 tablespoons Worcestershire sauces
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1 teaspoon ground cloves
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1/4 teaspoon black pepper
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3 tablespoons salt
In a food processor, combine the onions, green onion, garlic, and bonney peppers and process to a coarse paste.
Remove the leaves from the stems of the thyme, parsely, and marjoram. Place the leaves and the vinegar in a food processor or blender and liquefy.
Combine the onion paste, vinegar mixture, and the remaining ingredients in a bowl and mix well. Cover, transfer to the refrigerator, and allow to sit for 1 week before using. The seasoning will keep in the refrigerator for at least 6 months.
Yield: About 2 to 3 cups
Heat Scale: Hot
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