Flying Fish Recipe

Prepare Marinade

In a medium bowl, combine lime juice, minced garlic, olive oil, chopped cilantro, salt, and black pepper. Mix well until all ingredients are thoroughly blended.

Marinate Fish

Place the flying fish fillets in a shallow dish and pour the marinade over the fish. Ensure each fillet is well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.

Prepare Coating

In a shallow dish, mix together all-purpose flour and cornmeal. This will be used to coat the fish.

Heat Oil

In a large skillet or frying pan, heat vegetable oil over medium-high heat. The oil should be hot enough that a drop of water sizzles when dropped in.

Coat Fish

Remove marinated fish from the refrigerator. Dredge each fillet in the flour-cornmeal mixture, ensuring an even coating on both sides.

Fry Fish

Carefully place the coated fish fillets in the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Do not overcrowd the pan; fry in batches if necessary.

Drain Excess Oil

Once cooked, remove the fish from the skillet and place them on a paper towel-lined plate to absorb any excess oil.

Plate the Fish

Arrange the fried flying fish fillets on a serving platter. Garnish with lime wedges and fresh cilantro leaves.

Serve

Serve immediately with additional lime wedges on the side for squeezing over the fish.