Comments on: Flying Fish Barbados Style

By: Lynne T. Jewell

Lynne T. Jewell — Sat, 09 Jan 2010 23:14:15 +0000

Happen to get the macaroni pie recipe? Trip sounds divine. Speaking of travel&eating, do you have any yummy moderately-priced restaurauts worth trying in NYC? LTJ

By: Russ Allen

Russ Allen — Sat, 09 Jan 2010 16:42:41 +0000

Patti, this sounds good so Dolores and I are going to try it tonight. We don’t fry a lot so what kind of oil would you recommend to fry the fish in? By the way, did you only take 4 pictures in Barbados?
Patti comments – we took a lot more pix in Barbados. An upcoming post on travel will show them. As for the oil, something like safflower or peanut oil would be OK.

By: Sharon

Sharon — Sat, 09 Jan 2010 03:59:17 +0000

I guess I’m not clear on the concept — what, exactly, are flying fish? Do they literally jump out of the water? What kind of flavor do they have?

Also, the fish in the photo looks like it has more of a batter crust than a breadcrumb crust. Is the photo made as the recipe indicates?
Patti comments: flying fish DO jump out of the water, they are about 8-inches long with a fin/wingspan about the same. They use those fins to skim across water, sort of like skipping a rock. The fish plate photo was one of our lunches, the crust had more texture than the photo reveals. If you wanted to use a flour+spice type of breading, it would work fine. Flying fish in Barbados is cooked with the skin on.

Sorry for so many questions!

By: Biz

Biz — Fri, 08 Jan 2010 22:45:59 +0000

What a wonderful way to spend Christmas! I don’t even like fish and that looks delicious!

Happy New Year!

By: Kelly

Kelly — Fri, 08 Jan 2010 16:11:26 +0000

Sounds like a completely lovely vacation. I generally love all kinds of fish, especially when fried (although my waistline wishes I didn’t) so this sounds tremendously pleasurable.