12916 Aromatic Spice-Stuffed Fried Fish Nuggets Serves 8 Wed Aug 06 08:11:05 -0700 2008 Tue Feb 03 02:25:51 -0800 2009 Licensed http://www.chow.com/recipes/12916 Tue, 03 Feb 2009 10:25:51 GMT These aromatic spice-stuffed fried fish nuggets have been described as the best fried fish to be found anywhere in the world. Some consider Baxter's Road risky for tourists to visit at night, but after sundown Bajans flock in droves to partake the fantastic fried fish and chicken prepared there. After dark an impromptu African street market materializes in the middle of the Bajan capital of Bridgetown, and the famous fish is flash-fried in big cauldrons of bubbling oil heated over wood fires.

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  • Combine all of the spice mix ingredients in a food processor and blend into a paste. Store in a covered jar, refrigerated. (The spice mix can be held under refrigeration for several weeks.)
  • Score the fish with crosshatch marks or cut pockets into the flesh. Press the spice mix into the cuts or pockets. Allow the fish to marinate for at least 1 hour, refrigerated.
  • Combine the beaten egg and milk in a shallow bowl.
  • Season the flour with the salt and pepper. Place the flour and the breadcrumbs in separate pans.
  • Cut the fish into nuggets and toss them in the flour to coat. Dip the fish into the egg and milk mixture and remove, using a fork. Allow the excess egg to drain off. Coat the fish with breadcrumbs.
  • Heat the oil to 365°F [185°C] and fry the breaded nuggets for 5 to 8 minutes, depending on size, or until golden brown and just flaking. Drain on paper towels and keep warm.
  • Serve 3-ounce [85-g] portions of fish with lime wedges for garnish.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 3 scallions, including the tops, sliced

    ]]>     1 small sweet onion, diced

    ]]>     2 garlic cloves, minced

    ]]>     ½ green bell pepper, seeded and finely diced

    ]]>     1 Scotch bonnet or habanero chile, finely diced

    ]]>     3 sprigs of flat-leaf parsley, chopped

    ]]>     2 tablespoons [30 mL] fresh thyme or 1 tablespoon [15 mL] dried thyme

    ]]>     2 tablespoons [30 mL] fresh marjoram or 1 tablespoon [15 mL] dried marjoram

    ]]>     3 allspice berries, toasted and finely crushed

    ]]>     Juice of 1 lime

    ]]>     1¼ pounds [560 g] mahi mahi fillets

    ]]>     2 eggs, beaten

    ]]>     ¼ cup [60 mL] milk

    ]]>     1 cup [240 mL] flour

    ]]>     1 teaspoon [5 mL] salt

    ]]>     1 teaspoon [5 mL] black pepper

    ]]>     2 cups [480 mL] plain dry breadcrumbs

    ]]>     Vegetable oil, for frying

    ]]>     Lime wedges, for garnish

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