Barbados Cou-Cou and Fried Fish

Ingredients

• 4 Medium whole fish (e.g., Red Snapper or Flying Fish), cleaned
• 4 EL Fresh lime juice
• 2 TL Salt
• 1 TL Black pepper
• 1 Tasse All-purpose flour
• 500 ml Vegetable oil for frying
• 1 Tasse Fine cornmeal
• 1 Tasse Fresh okra, thinly sliced
• 3 Tassen Water
• 1/2 Tasse Butter, cubed and chilled
• 1/2 TL Garlic powder

Instructions

1. Rub the fish inside and out with lime juice, 1 tsp salt, and black pepper. Let marinate for 15-20 minutes.
2. For Cou-Cou: Bring okra and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer for 10 minutes until okra is soft. Mash or purée the okra with its cooking liquid and set aside.
3. In a large pot, bring the remaining water (1 cup) and 1 tsp salt to a boil. Slowly drizzle in the cornmeal, stirring constantly with a wooden spoon or whisk to prevent lumps. Add the puréed okra and mix well.
4. Reduce heat to low and simmer, stirring frequently, for 20-30 minutes until the Cou-Cou is thick and creamy. Add the chilled butter cubes and garlic powder and stir until melted. Keep warm.
5. For the fish: In a large, heavy pot or deep fryer, heat vegetable oil to 175°C (350°F).
6. Dredge the marinated fish in flour, shaking off excess.
7. Fry the fish individually or in small batches, depending on pot size, for about 5-7 minutes per side until golden brown and cooked through.
8. Remove from oil and drain on paper towels. Serve hot with Cou-Cou, optionally with a hot sauce.

Nutrition