Authentic Barbadian Flying Fish and Cou-Cou

Directions

1. Step 1

   Rinse flying fish fillets and pat dry. Season with lime juice, Bajan seasoning, salt, and pepper. Let marinate for at least 15 minutes.

2. Step 2

   To make the cou-cou: In a heavy-bottomed pot, combine water and sliced okra. Bring to a boil, then reduce heat and simmer for 10 minutes until okra is tender and slightly slimy.

3. Step 3

   Slowly add the cornmeal to the okra mixture, stirring constantly with a 'cou-cou stick' or wooden spoon to prevent lumps. Continue stirring vigorously as the mixture thickens.

4. Step 4

   Reduce heat to very low, cover, and cook for 20-25 minutes, stirring every few minutes, until the cou-cou is thick, smooth, and pulls away from the sides of the pot. Stir in butter and minced garlic.

5. Step 5

   While cou-cou cooks, prepare the fish. Lightly dredge the marinated fish fillets in all-purpose flour, shaking off any excess.

6. Step 6

   In a large skillet, heat vegetable oil over medium-high heat. Fry the fish fillets for 3-4 minutes per side, until golden brown and cooked through.

7. Step 7

   Alternatively, you can steam the fish for a lighter version, about 5-7 minutes until opaque.

8. Step 8

   Mound the cou-cou onto plates. Top with the fried flying fish.

9. Step 9

   Serve immediately, often with a tomato-based gravy or hot sauce.