This Slide Show is meant to give you an in depth look at a dish not common to many Americans. Flying Fish & Cou Cou
History of Flying Fish & Cou Cou Flying Fish and Cou Cou is the national Dish of Barbados. Flying Fish are known to swim along the coast of Barbados and are succulent fish but also on the oily side, similar to the bluefish. Flying Fish is said to taste best right out the water before age can intensify the flavor. Bajans have been known to cook flying fish anyway possible simply because the love for the native fish is so great!
Cou Cou is a type of Caribbean polenta consisting of mostly cornmeal and okra Cou Cou Derives from African ancestry and became a popular meal to slaves who had come from Africa to Barbados because of the inexpensive cost.
Ingredients in Fried Flying Fish (Barbados Style) Onion, Green Pepper, Blade Chives, Thyme, Parsley, Salt, Pepper, Lime Juice, Egg beaten, Breadcrumbs, Oil and Limes Wedged
Ingredients in Cou Cou Yellow cornmeal Fresh okra or package frozen cut okra Pepper Butter or Margarine Salt Water
Preparation for Fried Flying Fish Mix the seasoning ingredients and spread over the meaty side of the fish. Leave for about 1 hour. Dip the fish into the beaten egg and then into the breadcrumbs. Fry gently in a little oil for about 10 minutes. Serve with wedge of lime.
Preparation for Cou Cou Pour one cup of water over corn meal in a bowl. Wash okras and cut them diagonally ensuring to discard each end. Boil remaining water and add okras. Reserve one cup of the boiling water and gradually add wet corn meal to the okra and water combination. While adding corn meal, use the coo-coo stick to stir. Reduce heat and gradually add the one cup of water that was reserved. When the mixture is smooth, add butter.
The Traditional Bajan Dish is now beginning to crossover to American grounds. Now Flying Fish is offered in multiple restaurants in the U.S. Region.