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Flying Fish with Cou Cou
Flying Fish with Cou Cou is a traditional Barbadian recipe for a classic dish of deep fried flying fish fillets served on a bed of cou cou and topped with an onion-based sauce. The full recipe is presented here and I hope you enjoy this classic Barbadian version of: Flying Fish with Cou Cou.
prep time
45 minutes
cook time
50 minutes
Total Time:
95 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesBarbados Recipes
This is the national dish of Barbados, as commonly served in restaurants as it is prepared by home cooks. Flying fish are really tasty but also full of bones. Make certain you buy your fillets fully de-boned. This recipe calls for stock, if preparing your own flying fish you can use the trimmings for stock, but any good quality stock will do.
Ingredients:
1 1/2 batches
cou cou
Fried Flying Fish:
12 flying fish fillets (all bones removed)
3 eggs, beaten
120g plain flour
120g breadcrumbs
500ml oil
2 tbsp salt
2 limes
Creole Sauce:
2 garlic cloves, crushed
1 onion, sliced
3 tbsp olive oil
2 bell peppers, sliced into strips
1 tbsp fresh thyme, finely chopped
225g stewed tomatoes
1 tsp sugar
1 tbsp hot pepper sauce
4 tbsp flat-leaf parsley, chopped
125ml stock
sea salt, to taste
Method:
For the Flying Fish: Marinate the flying fish fillets in a mixture of water, lime juice, and salt for ten minutes.
After this time, drain the filets and pat dry with a paper towel. Dredge each fillet in flour to coat, tapping off any excess. Now dip the fish in the beaten egg mixture then coat in the breadcrumbs. Typically a light coating is used, but if if you like your fish more breaded dip back in the egg and then in the breadcrumbs.
Heat the oil in a deep fryer, wok or large pan. Once the oil is hot, add in the fish fillet (only add a few at a time) and deep fry until each fish filet until golden brown, then set aside.
For Creole Sauce: begin by adding oil to a skillet or frying pan. Sauté the onions, bell peppers, and garlic in the hot oil for about a minute.
Add the thyme, sugar, stock, and pepper sauce. Cover the pan and let the sauce simmer for about fifteen to twenty minutes. Stir in the salt to taste, add the chopped parsley and take off the heat.
Prepare the cou cou according to the recipe.
To serve, mound the cou cou on warmed serving plates, arrange two fillets on top then spoon over the sauce and serve.
