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Bassa Bassa Chicken Ingredients Steaks white fish  1 lemon or lime 1 tsp. salt 1/4 Jar Bassa Bassa Sauce 4 tbsp. Mayonnaise Vegetable oil for frying 2 tbsp. Worcestershire Sauce Seasoning Blend 1/4 tsp. Old Fashion Bajan pepper sauce 1 Pinch ground clove 2 tbsp. Vinegar 1/2 tsp of each -Thyme, Marjoram, Basil 1 Small onion minced 1 tsp. salt 4 Cloves minced garlic 2 tbsp. Worcestershire Sauce Batter & Breading 4 cups All purpose flour 2 tsp. Curry powder 5 tsp. Seasoned salt 3 cups milk 2 tsp. Granulated garlic 2 tsp. Roasted cumin Method Squeeze juice of the lime onto the fish and rub in the salt. Let stand for 5 minutes. Rinse and pat dry then cut 2 slits in each piece of fish with a sharp knife. Mix all the ingredients of the Seasoning Blend together and rub generously into the slits. Make a batter with the milk, 1 cup of flour 2 tsp. Seasoned salt, 1 tsp. Each of garlic, cumin and curry. Mix the remaining flour, garlic, cumin, curry and seasoned salt together in a plastic bag or shallow tray. Dip the fish first into the batter then in the flour. Fry in hot oil for 3 minutes on each side making sure to turn frequently to prevent burning. Mix together the Bassa Bassa Sauce and Mayonnaise and serve as an accompaniments to the fish. This is the Caribbean Equivalent to Tartar Sauce. |
