Flying Fish with Lime-and-Caper Aioli

Coastal Living
6 servings


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3/4 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
2 tablespoons water
6 (8-ounce) flying fish fillets*
Vegetable oil
Garnishes: fresh thyme sprigs, tomato wedges, lime halves, chopped red bell pepper


Stir together first 4 ingredients in a shallow dish. Stir together eggs and water in a bowl. Dip fish in egg mixture; dredge in flour mixture.

Pour oil to a depth of 2 inches in a Dutch oven; heat oil to 375°. Fry fish in batches 2 1/2 minutes on each side or until golden. Serve with Lime-and-Caper Aioli; garnish, if desired.

*Grouper or any small, firm whitefish may be substituted for flying fish.

Created date

June 2001