Recipe courtesy of The Great American Recipe
"You can’t go to Barbados without having a few pieces of fried flying fish and plantain. One of my favorite ways to enjoy flying fish is on a salt bread roll with a little Bajan “peppa sauce” on top and a side of tostones. Now, flying fish is pretty hard to come by in America, so any fresh, flaky white fish will do for this recipe—on The Great American Recipe I made it with catfish. As for the plantain, well, plantain is the gift that just keeps on giving. You can fry it, boil it, roast it, bake it . . . no matter how you make it, it is always delicious, but tostones are one of my favorite ways to have green plantain. Just give the recipe a try and you will see why." -- Leanna
This recipe was shared by Leanna in Episode 4 of Season 2 of The Great American Recipe.
Yield: 12 servings
Course: Entree
Theme: Seafood
- Sandwiches
- 6 catfish fillets, cut in half
- 1 tablespoon iodized salt, plus more for seasoning
- Juice of 3 limes
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground black pepper
- 1 teaspoon ground white pepper, plus more for seasoning
- 2 teaspoons dried parsley
- 4 large eggs
- 2 cups all-purpose flour
- Vegetable oil, for frying
- 2 tablespoons unsalted butter, softened
- 12 brioche buns, split
- 1 head lettuce romaine or iceberg lettuce, shredded
- 1 large beefsteak tomato, sliced
- ¼ cup mayonnaise
- Pepper sauce
- 8–10 Scotch bonnet peppers
- 1 small Vidalia onion, roughly chopped
- 1 teaspoon ground turmeric
- 2 tablespoons yellow mustard
- 1 tablespoon vegetable oil
- ½ cup white vinegar
- ½ cup water, or more as needed
- Tostones
- 4 green plantains
- Vegetable oil, for frying
- Sea salt, for serving
- Lime juice, for serving
Ingredients
- Put the catfish in a large bowl and sprinkle it with the salt and lime juice. Gently roll the catfish in the lime and salt, cover the bowl with plastic wrap, and place it in the refrigerator until you’re ready to cook.
- To make the pepper sauce, put on food-safe gloves to protect your skin. Remove the stems from the peppers and put the peppers in a food processor. Add the onion and pulse until the mixture is paste-like. Add the turmeric, mustard, oil, and vinegar and process until smooth, stopping to scrape down the sides of the bowl occasionally so that everything gets mixed in evenly. Pour the pepper sauce into a small saucepan and set over medium-low heat. Slowly add a little bit of water until you get the desired consistency. Bring the pepper sauce to a simmer.
- While the pepper sauce simmers, prepare the fish. Combine the onion powder, garlic powder, paprika, black and white peppers, and dried parsley in a small bowl and mix well. Set aside.
- In a large bowl, whisk together the eggs until well blended. Set aside.
- Put the flour in a second large bowl and season it with a little salt and white pepper. Set aside.
- Take the fish out of the refrigerator, rinse it off, and pat it dry. Season the fillets all over with the seasoning mixture, then dredge first in the egg and then in the seasoned flour.
- In a large, deep skillet, heat about ½ inch oil over medium heat to 350–375 degrees F. Set a wire rack over a rimmed baking sheet.
- Working in batches, fry the catfish, flipping the fillets over to make sure both sides are fried to a deep golden brown, about 4 minutes on each side. Transfer the catfish to the wire rack to drain.
- While the catfish are frying, butter and toast the brioche buns.
- To serve, place some lettuce and tomato on the bottom of each bun, top with a piece of fish, and slather some mayo and pepper sauce on the top of the bun; close the sandwiches.
- Serve warm with tostones.
- Cut off the ends of each plantain, then slice the skin down the middle. Peel the plantains and cut into rounds that are about ½ inch thick.
- In a large pot, bring 3 quarts water to a boil over high heat. Add the plantains and boil until tender, 12–15 minutes. Drain and let cool slightly.
- Place a plantain round on a long sheet of parchment paper, then fold the paper over so that the plantain is sandwiched in between. Using a heavy jar or can, gently flatten the plantain to about ¼ inch thick. Be careful not to make it too thin. Repeat with all the plantain rounds.
- In a large skillet, heat about ½ inch oil over medium heat to 350–375 degrees F. Working in batches, fry the plantains until golden brown, flipping halfway through, 6–8 minutes total. Transfer to paper towels to drain. Sprinkle with salt and lime juice and serve with pepper sauce.
Directions
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