Cuz’s in Barbados uses freshly caught marlin, but I have substituted tilapia, which is much easier to find in this country. The sandwiches are served up with a choice of mayonnaise, barbecue sauce and lethally hot Scotch bonnet sauce. At Cuz’s they use a very soft roll called salt bread. A hamburger bun works for me.
4 4-ounce (125-gram) pieces tilapia
1 large lime
Salt to taste
1 egg, beaten
1 tablespoon bajan or other hot sauce
2 tablespoons chopped chives
2 tablespoons chopped parsley
½ cup flour
½ cup fine dry breadcrumbs
Freshly ground pepper
Vegetable oil for frying
4 soft rolls
4 leaves iceberg lettuce
1 large tomato, sliced
1 sliced pickle
¼ cup mayonnaise
1 tablespoon hot sauce
Place fish on a plate, squeeze lime over top and season with salt.
Beat together egg, hot sauce, chives and parsley.
Combine flour and breadcrumbs on a plate and season with salt and pepper.
Dip fish into egg mixture to coat, then dredge in the flour mixture. Set aside.
Heat 1/8 inch (3 millimetres) of oil in a skillet over medium-high heat. Add fish and fry for 2 minutes on each side or until golden and cooked through.
Combine mayonnaise and hot sauce to make Bajan mayonnaise. Place fried fish on a bun, top with lettuce, tomato, pickle, mayonnaise and more hot sauce. Serve with lime wedges.