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The flying fish plays a huge part in Barbados culture. You can find its image on their coins, fountain sculptures, artwork, their passport hologram, and tourism logo. The fish features in half of their cultural cuisine and during the annual Oistins Fish Festival, fishermen show off their flying fish descaling and deboning skills. Barbados is known as The Land of the Flying fish. Hardly surprising then that their national dish is Flying Fish served with Cou-cou, a type of cornmeal similar to polenta.

Fried Flying Fish

Ingredients

• 6 flying fish fillets (sea bass is a good alternative)

• 2 eggs (beaten)

• ½ cup flour

• ½ cup breadcrumbs

• 1 cup oil

• 1 tbsp salt

• 1 limes

Directions

1. Marinate the flying fish fillets in a mixture of water, lime juice and salt for ten minutes.

2. Remove the filets and pat dry with a paper towel.

3. Coat each filet in dry flour, then the beaten egg mixture and lastly in breadcrumbs

4. Heat the soybean oil and fry each fish filet until golden brown and set aside.

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Creole Sauce

Ingredients

• 1 cloves garlic (crushed)

• ½ onion (sliced)

• 2 tbsp olive oil

• 1 bell pepper (sliced)

• ½ tbsp thyme (finely chopped)

• 4 oz canned chopped tomatoes

• ½ tsp sugar

• ½ tbsp pepper sauce (vinegar, mustard, salt, pickled hot pepper)

• 2 tbsp parsley (chopped)

• ¼ cup stock

• Salt

Directions

1. To make the 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.

2. Add the thyme, sugar, stock, and pepper sauce. Cover the pan and let the sauce simmer for about fifteen to twenty minutes.

3. Add the salt and chopped parsley. Turn off the heat.

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Cou-cou

Ingredients

• 4 oz fine yellow cornmeal

• 6 okras (sliced ¼ inch thick)

• 2 cups water

• Olive oil

• Salt

Directions

1. Pour 2 cups of water into a pot.

2. Add salt and the sliced okra, bring to a boil, and then turn off the heat.

3. Use a slotted spoon or strainer to remove the okra and set aside. Retain the salted water.

4. In another pot on low heat, combine the fine cornmeal and one cup of water.

5. Use a wooden spoon or whisk to stir this mixture. Break up any lumps of cornmeal.

6. As the cornmeal mixture begins to thicken, gradually add the salted water.

7. Continue whisking. After three minutes more, mix in the cooked okra and turn off the heat.

8. Spoon some Coucou into a bowl greased with olive oil.

9. As the Cou-cou begins to get firm, overturn the bowl onto a serving dish to plate it.

10. Serve the Cou-cou with the fried flying fish filets. Pour the creole sauce over the fish and cut two lime slices for garnishing.