Fried Fish Cutters

Fried Fish Cutters.jpg


  • 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