Flying Fish (or White Fish) with Rum, Bajan Spice Blend and GingerTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 10 minutes
Cooking time: 4 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:137.7 kcal
Proteins:14.9 g
Fats:3.7 g
Carbohydrate:9.6 g
Fibers:0.5 g
Sugar:0.6 g
Cholesterol:72.3 mg
Sodium:249.3 mg
Calcium:50.8 mg
Energy:362 kcal
Proteins:39.2 g
Fats:9.6 g
Carbohydrate:25.2 g
Fibers:1.3 g
Sugar:1.7 g
Cholesterol:190.1 mg
Sodium:655.2 mg
Calcium:133.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
turbot fillets
125
ml
flour
3.75
ml
baking powder
250
ml
fresh breadcrumbs
15
ml
milk
15
ml
dark or amber rum
2
eggs
bajan spice mix
salt and pepper
oil
METHOD
- Sprinkle the fish with grated ginger;
- stuff the fish with the Bajan spice blend (if the fish is cut into steaks, make some small incisions and insert the mixture);
- combine the dry ingredients (flour, baking powder, salt and pepper) and coat the fish;
- in a small bowl, combine the milk, rum and eggs and pour evenly over the fish;
- bread the fish with breadcrumbs, making sure the pieces are well coated;
- refrigerate for at least 30 minutes to allow the breading to firm up;
- heat 1 cm (1/2") oil in a deep frying pan and fry the fish for 2 minutes on each side.
CHEF'S NOTES
Easy to prepare, this recipe is imbued with all the flavors of the islands.
