Gros Islet Fish Fry
The Friday fish: Saint Lucia's grilled and fried fish with Creole sauce at the Gros Islet Friday night street party — the island's weekly feast of fish, lobster (in season), conch and bakes.
What it is
The Friday fish: Saint Lucia's grilled and fried fish with Creole sauce at the Gros Islet Friday night street party — the island's weekly feast of fish, lobster (in season), conch and bakes. Ingredients: reef fish, lobster, conch, garlic, lime, Creole sauce (tomatoes, onions, peppers, thyme), bakes (fried dough), oil. Recipe: 1) Season and grill the fish; fry bakes. 2) Make the Creole sauce. 3) Serve with sauce and bakes. 4) Music and rum punch complete the recipe (unofficially). Serve: Friday nights in Gros Islet village. Flavor: smoky, saucy, festive. History: the Gros Islet jump-up is Saint Lucia's institution — food stall culture at its happiest. See also: Green Figs and Saltfish, Bouyon (Saint Lucia).
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