Bajan Crumbed Flying Fish with Lime and Pepper Sauce
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g flying fish fillets or tilapia fillets
- 100 g fine dried breadcrumbs
- 50 g plain flour
- 1 large eggs
- 2 lime
- 1 scotch bonnet chilli
- 150 ml sunflower oil, for frying
Method
- 1
Season the flying fish fillets, dust in the plain flour, dip in the beaten egg, then coat in the breadcrumbs.
- 2
Heat the sunflower oil in a large frying pan and fry the fillets for 3-4 minutes on each side until golden and cooked through.
- 3
Blend the finely chopped scotch bonnet chilli with the juice of 1 lime and a splash of water to make the pepper sauce.
- 4
Drain the fried fish on kitchen paper.
- 5
Serve with the pepper sauce and the remaining lime cut into wedges.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.