Caribbean-American Foods  
Restaurant Search
search
advanced search
log in
 
Read excerpt on Body Connection by T.L. Fraser
Caribbean Food Guide
Restaurant Search
Bakeries
Members Only
Coupons
Events
Newsletter
Island Info
Island Recipes
Island Dishes
Island Information
Caribbean Map
To the Trade
Advertising
Request Listing
Suppliers
Price Compare
Our Company
About Us
Terms of Use
Privacy Policy
 
 

Choose another recipe:

Coucou & Flying Fish
Barbados

Ingredients

Coucou & Flying Fish4 okras, thinly sliced
1 pt. boiling water
1/2 pt. corn meal
1/2 pt. cold water
1 tsp salt
1 stick of butter

For Flying Fish
2 fresh limes juiced
1 tbsp salt
1 cup water
6 flying fish, filleted
1 bunch thyme and majoram(like oregano), chopped very fine
1 bunch fresh green celery, chopped very fine
1 onion, chopped very fine
1 tsp salt
1 tsp white pepper
1 egg, beaten
1 cup breadcrumbs
1/2 cup fry oil

Instructions

Preparation of cou cou
Cook the okras in the boiling water for 8 to 10 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 wet corn meal, stirring continuously with a wooden spoon until mixture becomes fairly stiff. When the mixture breaks away cleanly from the pan (i.e it does not stick), the cou cou is ready.
Butter a bowl, turn the mixture into the bowl, shaking it into the shape of the bowl, then turn it out into a serving dish. With the back of a spoon, make an indentation in the top and place a stick of butter in it.

Flying Fish Preparation
Mix lime juice, salt and water, and put the fish to soak in this mixture for 15 minutes. Remove and dry. Mix together the seasonings and onion and then place in the spaces from which the fish bones have been removed, Press in very firmly.
Dip each fish into the egg, then coat with breadcrumbs. Fry in hot oil placing each fish face down first. Cook for a few minutes on each side until lightly brown. Do not overcook. The fish should be moist and flaky
Note:If the fish was packaged with the skin of one next to the flesh of another, before seasoning, take a knife and run it along the skin firmly. This will remove any oil that may give the fish an unpleasant taste.
 
For superb bajan recipes, get a copy of The Barbados cookbook

© Vidcapt Productions & CaribbeanAmericanFoods.com
Home | Contact Us | Terms of Use | Privacy Policy | Sitemap | Caribbean American Foods | Guyanese Cassareep Pomeroon | Caribbean Seasonings | Caribbean Pepper Sauces | Roti Dhal Puri | Caribbean Guava Jam | West Indian Curry Powder | West Indian Seasoning Spices