Fried Flying Fish


1 lb flying fish fillet

1 1/2 teaspoons salt

1 large lime, juice of

1 garlic clove (crushed)

1 teaspoon minced fresh chives

1 small onion (minced)

1/2 teaspoon dried marjoram

1 dash hot pepper sauce

1/3 cup flour

1/2 cup corn flakes, crumbs

1/8 teaspoon ground cayenne pepper

1/4 teaspoon black pepper

1 egg (lightly beaten)

oil, for pan frying

2 limes, quartered (to garnish)


Place fish fillets in a shallow plate or dish, season with 1 tsp salt and lime juice and set aside for 15 minutes.

Drain and pat fish dry on paper towels. In a small mixing bowl mix garlic, chives, onion, marjoram and hot pepper sauce together. Rub mixture on fillets.

Mix flour, cayenne pepper, Ω tsp salt and black pepper together in a shallow bowl. Dip the fillets in flour, then egg, then cornflakes crumbs.

Heat oil in a heavy skillet and cook fillets for three minutes on each side. Keep fried fillets warm while cooking the remaining fillets.

Garnish with lime wedges and serve.

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