Bajan Fish Cutter Sandwich

Today I attempted to find the secret of the famous Fish Cutter Sandwich, loved by everyone who has ever visited Dave's Shack at Pebbles Beach in Barbados.

Flying Fish is often used for this Fish Burger, but I know Dave's Shack uses whatever is freshly caught. So I did the same. At my Fishmonger I got the freshest fish that would also fit nicely into a Burger Bun. Today it was Plaice Fillets. Tilapia or Snapper would be good, as would any firm white fillet of fish, really.
Not a fan of Fish? I will make one for my flatmate Chris, who doesn't like fish and I use a chicken breast instead, prepared the same way. Just like they do at Dave's Shack a simply fried Egg will make a great Cutter Sandwich, too.

Ingredients:
2 Firm White Fish Fillets
1 tbs Plain Flour, seasoned with Salt, Pepper,
Thyme and All Spice Powder
Tomato Slices
Cucumber Slices
Lettuce Leaves
Salt Bread Buns (or Burger Buns)
Bajan Hot Pepper Sauce
Oil for frying
Mayonnaise

Heat a large Frying pan and drizzle with enough oil to just cover the surface. Dip the Fish fillet into the seasoned flour and lay away from you into the pan to fry.
Depending on their thickness they need about 2-4 minutes each side. A nicely browned and slightly crispy edge will give it an extra nice flavour.

Meanwhile prepare the Buns, by cutting them in half and squeezing or spreading a little Mayonnaise on each side. Place on one side a Lettuce leaf, Tomato and Cucumber slice.
Once fish is done that can go on the other side and now the most important part of all...
Drum roll....
Generously slather the Bajan Hot sauce all over. Well ok, if you can't eat too spicy, then just a few little drops will do. But I have now realised that the Magic of this Burger is the Hot sauce. Not any kind, but the Bajan Hot Sauce.
One final thing, I enjoyed my Fish Cutter and I'm looking forward to having another one tomorrow, but mine hasn't a chance against Dave's Shack, not even close.
I guess I just haven't got the whole experience to offer. No Blue Sky and Sea and Yachts and Banks Beer and old fashioned Coca Cola Glass Bottles... or is it just the Bajan Spirit that's missing here.
I have to admit defeat and the secret of the possibly best Fish burger in the world will remain one.

Possibly the Best Fish Burger in the World

There is a little Shack right by Pebbles Beach in Barbados. It is nothing much to look at, but it has people queuing there at anytime for as long as I have been coming here.

Dave's Shack as they call it, even has it's own Facebook Fan Page, though I don't think it was set up by Dave and funnily enough I don't think the bloke that owns it is even called Dave.
Maybe I'll ask him later what his name is. Unless his Momma is working today, in which case I'll just say nought.
Respect.
So what is it that makes this simple Fish Burger or rather Fish Cutter as it's actually called so good? It has been puzzling me for years.

A big part of it has to be that soft and squidgey Bun it comes in.
 (It's called Ol' Time Salt Bread and I have got myself some to take home :-)
Then there is one slice of Tomato, that can't be it.
The lettuce leaf, surely not.
The fish is of course fresh but it varies in whatever has been caught that day, so that can't be defined as the magic ingredient.
Ah... maybe it is the combination of Ketchup and Bajan Chilli Sauce that you squeeze all over it.

Or it could be the Bottle of Banks Beer that washes it down, while watching the beautiful blue water with it's Boats and Yachts bobbing about in Carlisle Bay. Warm white sand caressing your feet with every delightful bite. All parts of the whole thing, I believe. Miss out one element and the whole Fish Cutter at Dave's Shack Experience fades into plain simpleness.

So what are you gonna do?
When you come to Barbados you have to come here, get your Fish Cutter or Fish Cutter with Cheese or Egg Roll or Egg Roll with Cheese, don't forget the Bajan Hot Sauce and marvel while you munch.
You will not regret it, I promise, hand on heart.


When I get home it is my mission to recreate this Fish Burger. I cannot wait.
Does anyone have any good recipe suggestions for this one?