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