Fried Flying Fish

Name: Fried Flying Fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: I-Kiribati
Ingredients: 8 small flying fish, cleaned and gutted; 1 cup all-purpose flour; Salt and pepper; 3 tbsp vegetable oil; 2 limes, halved

Te onauti ni kabuebue (teh oh-NOW-tee nee kah-boo-eh-BOO-eh)

Pan-Fried Flying Fish

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 321 kcal

Small flying fish dusted in flour and pan-fried until golden and crispy. A popular quick meal using one of Kiribati most abundant catches.

Nutrition & Info

Protein 30.0g

Carbs 12.0g

Fat 17.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ fish ⚠ gluten

Equipment Needed

frying pan plate for dredging spatula

Presentation Guide

Vessel: flat plate

Garnishes: lime halves, sliced onion

Accompaniments: coconut rice, boiled breadfruit

Ingredients

8 small flying fish, cleaned and gutted
1 cup all-purpose flour
Salt and pepper
3 tbsp vegetable oil
2 limes, halved

Instructions

1
Clean flying fish by removing guts and gills. Leave whole with wings intact for presentation.
2
Season flour generously with salt and pepper in a shallow dish.
3
Dredge each fish lightly in the seasoned flour, shaking off any excess.
4
Heat oil in a frying pan over medium-high heat until it shimmers.
5
Fry fish for three minutes per side until golden brown and crispy, working in batches to avoid crowding.
6
Serve immediately on a plate with lime halves for squeezing over the crispy fish.

💡

Did You Know?

Flying fish are so plentiful around Kiribati that fishermen sometimes catch them by simply holding nets up at night when the fish leap toward lantern light.

Chef's Notes

Equipment Tips

frying pan
plate for dredging
spatula

Garnishing

lime halves, sliced onion

Accompaniments

coconut rice, boiled breadfruit

The Story Behind Fried Flying Fish

Flying fish have been a reliable food source for I-Kiribati people for centuries, caught using traditional methods that exploit the fish natural behavior of leaping from the water. While the traditional preparation was simply grilling over coals, the introduction of flour and cooking oil brought pan-frying into the I-Kiribati kitchen. The dish represents the practical adaptation of traditional ingredients to modern cooking methods that characterizes contemporary Kiribati cuisine.

🕐 Traditionally enjoyed quick lunch or evening snack 📜 Origins: Traditional with modern adaptation

Comments (0)

No comments yet. Be the first to share your thoughts!