MAMA SARGE’S BAJAN FISH AND CHIPS In Barbados, Coucou and flying fish are prepared with corn meal, okra, and topped with an aromatic sauce of tomato, onion, chives, thyme, fresh pepper, garlic and other herbs. The fish can be steamed, battered & fried or grilled. Coucou is also known as Fungi in other Caribbean islands such as Dominica, Antigua and the Virgin Islands. The Italians prepare a similar version of coucou called pollenta. The recipe for Coucou was passed down from African slaves who came to the island in 1644. Barbados has many popular local fish such as kingfish, tuna, barracuda and red snapper, but they are hailed as “The Land of the Flying Fish.” Flying fish is very prevalent in warm water, and they do fly! They can fly distances of up to 100 yards above the water’s surface at around 30 miles per hour. This allows them to escape predators such as swordfish, tunas and other larger fish. This fish can be easily identified by a silvery-blue skin, have large fins and lopsided tails. It is a breathtaking view to see the flying fish fly above the ocean. In fact, the image of the flying fish can be seem on the national logo for Barbados. Other popular dishes include fried fish cakes, fish & chips, souse - a pickled pork dish, black pudding, macaroni pie, and sweet desserts such as tamarind balls and baked custard. Street food is also very popular on the island, and key locations include Baxters Road near Bridgetown, and Oistins, with its Friday Night Fish Fry a great place to be on weekends and enjoy the fresh catch of the day cooked for you by a number of street vendors. Some years back we were on a family vacation in Barbados and had the opportunity to enjoy the fresh fruits of the sea. In Rockley Beach we found a gem of a place, family run restaurant called “Mama Sarge’s Fish and Chips”. We had their Bajan pan fried Red Snapper with coleslaw and jerked pan-fried chips. This meal by far was the best meal that we had on the Island. We were so impressed that we ate there almost everyday. The day we were returning home, my son insisted that we should have our last lunch there and in enjoying our meal, we almost missed our flight. Upon our return to Canada, my son challenged me replicate the fish preparation that we enjoyed so much on the Islands. It took me almost a year to perfect the recipe and the marinade. This marinade has become very popular in our kitchens is used for chicken, pork, fish and shrimps. Ingredients: 2 lbs. Fresh fillets of Red Snapper or any other fish of your choice Oil for frying 2 lbs. Red potatoes peeled and cut into wedges – parboiled All purpose flour for dredging Marinade: 1 bunch green onions whole chopped fine ½ cup fresh basil chopped fine 2 tbs. ginger paste 1 tbs. garlic paste 6 finger hot green chili peppers chopped 1 scotch bonnet pepper finely chopped 1 tbs. Bajan hot sauce (Barbado’s Hot Sauce} ½ cup fresh lemon juice 1 tsp. mustard powder ¼ tsp. nutmeg powder ½ tsp. powdered allspice 1 tbs. brown sugar 1 tbs. Worcestershire Sauce 2 tbs. olive oil ½ tsp. freshly ground pepper Salt to taste Method: In a food processor add all of the marinade ingredients and pulsate to form a fine paste. In a mixing bowl add the fish fillets and rub the marinade paste and mix well. Allow the fish to marinate for at least 6 hours. In a separate bowl add the parboiled potato wedges and gently rub the marinade all over the wedges. In a large frying pan heat the oil. Dredge the fish fillets in flour and add them to the pan. In a second pan heat some oil and add the potato wedges and fry them to a nice golden brown crispness. Keep an eye on the fish and gently flip them over and make sure that all the fish are fried to perfection. Serve the fish hot with the potato wedges and peppered beans and fresh lemon slices. Rice with pigeon peas makes a good accompaniment to this dish or homemade garlic bread goes well too.
Posted on: Sat, 17 May 2014 02:25:22 +0000
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