10 - 12 slices bread 
1 c. milk 
1 medium onion
1 blade chive 
2 oz. margarine 
salt & pepper to taste
3 - 4 eggs 
1 ½ oz. lime juice or vinegar
2 stalks local celery 
1 small green pepper
2 lbs, minced fish
vetsin

1 packet filleted flying fish 
3 cloves garlic minced
1 tsp. onion powder 
chive and thyme minced 
1 egg beaten 
lime juice 
1 tsp. parsley, minced 
salt to taste 
hot pepper to taste
seasoned flour 
fine dry bread crumbs
oil for frying 
 

1.Soak fish in water and lime juice. 
2. Rinse and drain well. 
3. Season fish with garlic, onion, chive, thyme, parsley salt and pepper; Put seasoning between seams. 
4. Mix beaten egg with a little water. 
5. Coat fish in seasoned flour, then dip in egg and finally coat with dry crumbs. 
6. Fry in hot oil, 5 minutes on each side, turning once until browned. 
7. Drain on kitchen paper. Serve with hops. 

1 lb. Shark cut in serving pieces
2 tbsp. minced chive & thyme
1 tsp. minced garlic 
lime juice .
1 tsp. salt 
1/2 tsp. pepper sauce 
flour seasoned with salt & pepper 
oil for frying 

1. Wash shark with lime juice a few times to remove any fresh odour. 
2. Season fish well with chive, thyme, garlic, onion, salt and pepper sauce. 
3. Coat fish in seasoned flour and fry a few pieces at a time in hot oil 
4. Shake pan to prevent sticking and cook on both sides for 12 - 15 minutes according to thickness 
5. Drain thoroughly and place on kitchen paper to absorb any fat. 
6. Serve with hops and pepper sauce. 

1 oz tamarind
2 tbsp. water 
1 tbsp. vinegar 
1 lb. fish fillets, cut in pieces 
1 medium onion finely chopped
1 piece ginger (I inch), crushed 
2 cloves garlic minced 
salt to taste 
4 pieces bay leaves 
1/2 tsp. black pepper 
1/2 tsp. hot pepper chopped 
1 inch piece cinnamon 
peel of 1/2 lime thinly pared 
2 tbsp. vegetable oil 
11/2c. water 

1 Soak tamarind in 2 tbsp. water and vinegar for 15 minutes. 
2. Squeeze with finger tips to loosen pulp, fibres and seeds. 
3. Strain through a fine sieve, keeping liquid and pulp and discarding fibres and seeds. 
4. Rinse fish in lime juice and water; pat dry. 
5. Saute fish in I tbsp. hot oil and leave aside. 
6. Heat remaining oil in a large frying pan. Saute onion, ginger and garlic for a few minutes. 
7. Add tamarind sauce, salt, bay leaves, peppers, (black and hot), lime rind, cinnamon and water and bring to the boil. 
8. Continue to boil for 5 minutes more. 
9. Reduce heat and add fish. 
10. Simmer uncovered for 20 minutes or more until sauce has thickened and fish is tender. Serve with rice; makes
6 servings.
If preferred, sauce can be thickened with a little flour or corn flour. 

2 lbs. fish fillets,cut in pieces and seasoned 
2 tbsp. vegetable oil or more 
3 cloves garlic, minced 
1 medium onionchopped
1/2 c. chopped pimento or sweet peppers 
parsley for garnish 
1/4 c. sliced mushroom
3 tbsp. Cornflour
2 C. chicken stock 
1/2 c. rum or dry white wine salt and pepper to taste
1 tsp. paprika 
4 medium tomatoes,chopped in wedges 

I. Heat oil in a frying pan. add onion, garlic, pimentos, tomatoes and mushrooms and cook until onion is transparent and soft. 
2. Blend in corn flour until smooth. 
3.Gradually stir in chicken stock and then wine. 
4. Cook stirring constantly until thickened. 
5. Season with salt and pepper and set aside.
6. Arrange fish fillets in baking dish. , 
7. Pour sauce over fish, sprinkle with paprika and bake in a preheated oven at 350*F for 30 minutes or until fish is cooked or 
8. Add fish fillets to sauce and cook on stove top for 25 to 30 minutes until fish flakes easily. Sprinkle with paprika
and garnish with parsley. 

1 tin crab meat or meat from cooked crabs
1 tbsp. Margarine
3-4 tbsp. dry bread crumbs
1/4 c. finely chopped onion
2 cloves garlic, minced
chopped parsley 
1-2 tsp. Worcestershire sauce

1. Saute onion and garlic in margarine for a few minutes until soft. 
2. Add crab meat, salt, pepper and parsley and cook for a few minutes more. 
3. Add breadcrumbs and Worcestershire sauce; combine well. 
4. Pack mixture into cleaned crab backs or shells, sprinkle with breadcrumbs, dot with margarine and heat in oven when ready to use. 
 

1. In medium bowl, combine sour cream, mayonnaise, cream cheese, Worcestershire sauce, salt, garlic, lemon juice
and hot pepper 
2. Stir in crab meat 
3. Refrigerate for a few hours before serving to blend flavors. 
Serve with potato chips or corn chips for dipping. 
 

1 lb.shrimp 
lime juice 
salt and pepper 
thyme, chives and garlic 
1 tbsp.curry powder 
1/4 c. cold water 
2 tbsp. cooking oil 

1. Wash and clean shrimps, season and allow to stand 15 -   20 minutes. 
2. Mix curry powder in cold water. 
3. Put 2 tbsp. oil in heavy iron pot or sauce- pan, heat, add curry powder in water and allow to cook 2 - 3 min. until thick. 
4. Add shrimp and stir to coat. 
5. Cook about 5 min. then turn off heat. 

Do not overcook or they will get tough. 
If potato is desired, cut in thin slices and cook in curry before adding shrimp. When potato is tender add shrimp and cook 5 min. 

1. Clean and devein shrimp. 
2. Saute onion, celery and green pepper in butter or margarine till tender, but not brown. 
3. Blend in flour, sugar, tomatoes and seasonings. 
4. Simmer 15 min. 5. Add raw shrimp. 
6. Cover and simmer about 15 min. longer or until shrimps are cooked. 
7. Meanwhile, cook rice, serve shrimp on a bed of rice. 

1. Beat eggs until fluffy, add milk, salad oil and lemon juice. 
2. Mix flour, b. powder and salt and add to egg mixture and stir only enough to dampen flour. DO NOT BEAT. 
3. Shell and clean shrimp; season. 
4. Let stand 15 min., while you make the batter. 
5. Dip shrimps one by one in batter then slide into deep fat (hot enough to brown a cube of bread in 40 sec). 
6. Cook until brown, remove and drain on brown paper. 

Serve with tomato ketchup or tomato cocktail sauce (tomato ketchup with added lime juice, Worcestershire sauce, and a touch of pepper if desired). 
Shrimp in a batter added to sweet and sour sauce makes sweet and sour shrimp.