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. Serves 4