Flying Fish Cutter
The Quirky Foodster Team
Ingredients
- Flying fish fillets (or substitute with any firm white fish) — 4
- Limes, juiced — 2
- Garlic, minced — 2 cloves
- Fresh thyme, chopped — 1 tsp
- Bajan seasoning (or mixed herb and spice blend) — 1 tsp
- Plain flour — 100 g (3/4 cup)
- Egg, beaten — 1
- Dried breadcrumbs — 80 g (1 cup)
- Vegetable oil, for frying — 250 ml (1 cup)
- Salt bread rolls (or soft white rolls) — 4
- Tomato, sliced — 1
- Lettuce, shredded — 1/4
- Bajan pepper sauce, to serve
Method
- Rub the fish fillets with lime juice, garlic, thyme and seasoning, and marinate for 20 minutes.
- Set up a coating station: flour in one dish, beaten egg in another, and breadcrumbs in a third.
- Coat each fillet in flour, then egg, then breadcrumbs, pressing gently to help the crumbs adhere.
- Heat the oil in a frying pan over medium-high heat and fry the fillets for 3-4 minutes per side until golden and cooked through.
- Drain on paper towel briefly.
- Split the rolls, layer with lettuce and tomato, add a fried fillet, and finish with a dash of pepper sauce.
Introduction: The flying fish is so central to Barbadian identity that it appears on the national coat of arms and coins.
Cultural Background: The flying fish is so central to Barbadian identity that it appears on the national coat of arms and coins. The ‘cutter’ — a small salt bread roll packed with seasoned, fried fish — is the island’s signature handheld lunch, sold from beach kiosks, rum shops and roadside stands from Oistins to Bridgetown, usually finished with a smear of hot pepper sauce and a squeeze of lime.
Tips: If flying fish isn’t available outside the Caribbean, snapper or whiting fillets make an authentic-tasting substitute. Fry in batches so the pan isn’t crowded, keeping the coating crisp.
Variations: Swap fried fish for grilled fillets for a lighter version of the cutter. Add a slice of cheese for a modern rum-shop twist.
Storage: Store fried fillets in an airtight container in the refrigerator for up to 2 days; assemble cutters fresh.
Reheating: Reheat fillets in a hot oven or air fryer for 5 minutes to re-crisp before assembling.
Nutrition: Approx. 430 kcal, 26 g protein, 34 g carbohydrates, 20 g fat per serving.
FAQs:
Q: What is a ‘cutter’?
A: It’s the Bajan term for a bread roll sandwich, typically filled with fish, ham or cheese.
Q: Can I bake the fish instead of frying?
A: Yes — bake at 200°C (400°F) for about 15 minutes for a lighter version.
- Flying fish fillets (or substitute with any firm white fish) — 4
- Limes, juiced — 2
- Garlic, minced — 2 cloves
- Fresh thyme, chopped — 1 tsp
- Bajan seasoning (or mixed herb and spice blend) — 1 tsp
- Plain flour — 100 g (3/4 cup)
- Egg, beaten — 1
- Dried breadcrumbs — 80 g (1 cup)
- Vegetable oil, for frying — 250 ml (1 cup)
- Salt bread rolls (or soft white rolls) — 4
- Tomato, sliced — 1
- Lettuce, shredded — 1/4
- Bajan pepper sauce, to serve
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