Bajan Fried Fish - Tony Johnson Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: white fish – dolphin (maui maui) or flying fish is traditional but cod, sole, blue fish, etc. can be used. Thicker fillets are easier to work with
juice of one lime for marinate
Mush:
onion finely chopped
Barbados Hot sauce
salt
fresh thyme finely chopped
lime juice
Breading:
whipped egg white – use a whisk to make frothy
mixture of fine bread crumbs and flour seasoned with salt and pepper
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Directions: |
Directions:Mix the juice of a lime with a cup of water and pour over fish, cover and place in fridge from 1 to 8 hours.
Make the mush to use as stuffing by putting all ingredients in a small bowl and mixing. Tony says the exact amounts are not too important but it should be “very limey, oniony, salty, thymey and hot”.
Drain and dry fish.
Using a sharp knife make slits in the fish being careful not to cut all the way through the fillet.
Stuff the slits with the mush. It is important to be sloppy and allow the cracks to over flow with mush.
Dilute whipped egg white with water or milk.
Dip fillet into liquid keeping it right side up to prevent the mush from falling out.
Dip fillet into the mixture of bread and flour keeping it right side up.
Fry in a generously oiled pan. Place the fillet slit side up and turn only once to avoid disturbing the filling. The very best oil to use is lard (although shortening is good too) in a cast iron pan. The pan should be hot so the fish does not stick but not hot enough that the fish becomes blackened. Although Tony would be horrified non-stick pans work to.
A perfectly cooked fillet has a nice crunchy crust that is not blackened. The cooking time depends on the thickness of the fillet but the fish should be opaque and flaky. |
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Personal
Notes: |
Personal
Notes: Tony sent Jim this recipe on Sept 24, 1975 by Canada Post mail shortly after we started living together. It was the first recipe he every wrote out and inspired the yet to be seen cookbook entitled Cooking Disastrously or How to ruin a good meal. If you do not have Bajan hot sauce use what ever hot sauce you have. In Barbados this is usually made with dolphin (the fish - not Flipper) or flying fish.
Tony always chops the onions for the mush with a very sharp knife instead of a food processor as he believes results in a better flavour and texture. Linda's short cut for making the mush is very similar to her short cut for Bajan hot Sauce. Go to Barbados where you can buy Delish brand Bajan seasoning either in jars or plastic packages. It is inexpensive and found in the grocery store. Even Tony uses it instead of making his own mush when it is available.
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