My recipe for Caribbean fried fish came about when I wanted a pescatarian-friendly version of Paul Carmichael’s Bajan fried chicken. Crumbed pan-fried flying fish is a specialty of Barbados and I think flathead makes a great alternative. You’ll only need about half the Green Seasoning for this recipe, keep the rest in the fridge for up to a week (or frozen for up to 3 months); it’s great served with everything, especially seafood and poultry. Add more or less chilli to suit your taste or serve some extra on the side for the real chilli heads – just remember those habaneros can be hot! Serve some of Paul’s cucumber souse with your Caribbean fried flathead if you like (see video below). It takes a complex wine to stand up to the chilli and herbaceousness in this dish, I found a great match in Podere San Biagio’s Migrante, a pecorino from Abruzzo that’s spent a bit of time on skins.
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