Fried Flying Fish
This fish dish is a specialty of Tobago, where it is commonly served at restaurants and at the hotels Yield: 4 servings.
1 1/2 cups flour
1/2 cup minced onion or chives
2 tablespoons minced parsley
2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon minced celery leaves
1 teaspoon Worcestershire sauce freshly ground black pepper
salt to taste
2 pounds flying fish fillets (or substitute other white fish)
vegetable oil for frying
Combine all the ingredients except the fish and oil to make a batter, and mix well. Add the fish and let sit for 30 minutes. Remove the fish and fry in oil until deep brown. Serve with tartar sauce and a choice of hot sauces.