Barbados Flying Fish

This recipe serves 6

4 Large baking potatoes, peeled and sliced into long thin strips

Cold water

12 flying fish, filleted (can substitute cod or any other meaty fish)

Juice of 5 limes

Salted water

Oil for frying

Bajan Fish Seasoning

6 scallions

1 clove garlic

1 teaspoon chopped hot pepper

2 tablespoons chopped celery

1 tablespoon dried marjoram

1/2 tablespoon dried thyme

1/4 cup chopped fresh parsley

1/2 teaspoon salt

Fish Batter

2 eggs

1 1/4 cups all purpose flour

1 cup milk

1 cup water

1 teaspoon baking powder

1/2 teaspoon white pepper

Breadcrumbs Mix

2 cups dry breadcrumbs

2 cups all purpose flour

Pinch (1/16 teaspoon) salt

Set potatoes in a bowl, cover with cold water, and let soak 30 minutes. Drain well and pat dry. Soak fillets in lime juice and salted water for 5 minutes. Rinse fish with fresh water and pat dry.

While the fish is soaking, make Bajan Fish Seasoning: Put all ingredients in a blender or food processor and pulse on and off until finely minced - about 30 to 45 seconds.

Rub an ample amount of seasoning into the fish. Refrigerate any leftover seasoning in an airtight container for up to two weeks.

Stir together ingredients for fish batter in a shallow mixing bowl. Combine ingredients for breadcrumbs mix on a shallow platter. Dip each seasoned fillet into the batter, then cover with the breadcrumbs mix.

Pour oil into a heavy skillet to the depth of 1 inch and heat. Fry fillets about 5 minutes, turning once while cooking, until crispy and Golden brown

In a second heavy skillet, pour oil to the depth of 3 inches and heat. Fry potatoes in 3 to 4 batches, about 2 minutes each, until golden brown. Let drain on paper towels.

Serve fish with chips.