FRIED FLYING FISH
when eaten with cou-cou is the national dish of Barbados. A truly delicious fish which is also prepared steamed.

INGREDIENTS

1 lb flying fish 1½ tsp salt Juice of large lime 1 clove garlic (crushed)
1 tsp fresh minced chives 1 small onion (minced) ½ tsp dried marjoram
Dash hot pepper sauce 1/3 cup all purpose flour ½ cup cornflakes crumbs
1/8 tsp cayenne pepper powder ¼ tsp black pepper 1 egg ( lightly beaten)
Oil for pan frying
2 limes quartered for garnish 

METHOD
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. 

COU-COU-  the national dish of Barbados when eaten with flying fish
loosely based on the middle eastern cous-cous but the okras make the difference!

INGREDIENTS

4 okras thinly sliced 4 cups boiling water 2 cups corn meal
2 cups cold water 1 tsp salt 1 tbsp butter

METHOD

Cook the okras in boiling water for 10 to 12 minutes.
While they are cooking, mix the corn meal and cold water to a smooth paste.
When the okras are soft, lower the heat, add salt and corn meal mixture, 
stirring constantly with a "cou-cou stick" (wooden spoon)
until the mixture becomes fairly stiff.
When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.
Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl. 
Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it. 

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