The best fish for this recipe is flying fish, a sweet fish found largely in the waters between Tobago and Barbados. Flying fish can sometimes be found frozen in West Indian markets, but if you can’t find it, substitute any firm-fleshed white fish fillet, such as tilapia or catfish.
Rinse the fish and pat dry. Mix together the green seasoning, garlic powder, salt, and black pepper, then rub onto the fish. Place the fish in a nonreactive dish, cover and refrigerate for 20 minutes.
Mix all the breading ingredients in a shallow bowl. Remove the fish from the refrigerator and dip in the breading mixture, coating both sides of each fillet evenly. Place the fillets on a clean plate and refrigerate again for 15 minutes.
Heat the oil in a deep frying pan and add the fish fillets in batches, frying until golden brown on both sides (do not crowd the pan). Remove and drain on a wire rack set over a baking sheet or on paper towels.
Place fried fish on a platter and garnish with tomato slices and lime wedges. Serve with Pigeon Peas and Rice or a green salad; or use the filets to make fish sandwiches.
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