The rice and peas referred to are prepared with onions garlic ,thyme and parsley. enjoy


  • 8 flying fish fillets
  • 1 small onion grated
  • 1 small green pepper chopped
  • 1 blade chives chopped
  • Thyme and parsley
  • Salt and pepper
  • A few drops lime or lemon juice
  • 1 egg beaten
  • Bread crumbs
  • Oil for frying
  • Lime or lemon slices


Mix the onion,green pepper,chives,thyme parsley,salt & pepper and juice together and spread over the meaty side of the fillets. Leave for about 1 hour. Dip the fish into the beaten egg and then the breadcrumbs. Fry gently in a little oil for about 10 minutes. Drain the fish on paper towels and serve garnished with the slices of lime or lemon. This style of fish is traditionally served with Rice and Peas and it also makes a delicious buffet dish served cold. Serves 4-6

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Submitted 6/13/05.
Source: Jill Walker's Caribbean Cookbook
Submitted By: Eileen Werth
Flying Fish Barbados Style