Flying Fish and Cou Cou

Ingredients:

For Flying Fish:
– 4-6 flying fish fillets (substitute with another white fish if unavailable)
– 1 cup of all-purpose flour
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– Vegetable oil for frying                                                                                                                                                – Seasonings of your choice (optional)

For Cou Cou:
– 1 cup of cornmeal
– 2 cups of water
– 1/2 cup of okra, chopped
– 1/2 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup of butter
– Salt and pepper to taste

Instructions:

For Flying Fish:

1. In a shallow dish, mix the flour, salt, and black pepper.

2. Dredge the flying fish fillets in the flour mixture, ensuring they are evenly coated.

3. Heat vegetable oil in a pan over medium-high heat. Fry the fish fillets until golden brown and crispy on both sides, about 4-5 minutes per side. Drain on paper towels.

For Cou Cou:

1. In a saucepan, bring the water to a boil. Add the cornmeal in a slow, steady stream, whisking continuously to prevent lumps.

2. Reduce the heat to low and stir in the chopped okra, onion, and minced garlic.

3. Continue to cook and stir until the mixture thickens and becomes smooth, which may take about 15-20 minutes.

4. Add the butter and season with salt and pepper. Continue to cook and stir until the cou cou is well combined and has a creamy consistency.

5. Serve the flying fish on top of a portion of cou cou. Enjoy your Barbadian delight!