FRIED FLYING FISH SANDWICH

FRIED FLYING FISH SANDWICH image

Yield 5 sandwiches

Number Of Ingredients 16

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10 flying fish, approximately 1 pound total
juice of four limes
3/4 cup flour
2 tablespoon onion, minced
2 tablespoon parsley, minced
salt and pepper, to taste
2 eggs
4 tablespoon milk
vegetable oil
bajan seasoning, approximately 1/2 cup
1/2 cup mayo
bajan hot sauce, to taste (approximately 1 to 3 tablespoon)
5 kaiser buns
onion, sliced thinly
sliced tomatoes
lettuce

Steps:

Wash/rince fish; put fish in medium bowl, cover with salted water and lime juice; marinate for 30 minutes. Mix flour, salt, pepper, minced onion and parsley, and spread evenly in a plate. Mix egg and milk in a wide, shallow dish. Rince and pat dry fish after marinating; fill the grooves/incisions found on the flesh side of each fish with bajan seasoning; dip fish in egg mixture, then coat with flour mixture; let stand 30 minutes in a single layer. In a small bowl, mix together mayo and bajan hot sauce. In a large non-stick frying pan (or two), heat enough oil over medium heat to cover pan 1/8 to 1/4 inch deep; Fry fish, in batches if necessary, until golden brown on both sides approximately 2 to 3 minutes per side; remove fish from pan with slotted spatula, blot excess oil with paper towel, and keep warm in cookie sheet on bottom rack of oven heated to 150F; add oil between batches if necessary. Optional: place buns in large cookie sheet, cut faces up, and quickly toast under oven broiler, ensuring that fish below are sheltered from broiler heat by the bun's cookie sheet. Place lettuce and onion slices on the heal of each kaiser bun, cover each with 2 fish, then tomatoes; spread mayo on crown of buns and close sandwiches.