This recipe comes straight out of my trip to Cuz's Fish Stand in Barbados. Cutters are a type of sandwich and this fish version is delicious. Serve with plenty of chilli pepper sauce and share with your friends.
Place the flour, salt and butter into a bowl and rub into crumbs. Add the yeast & sugar to warm water, leave for a minute, then stir into the mixture bit by bit. Knead your dough on a floured surface for 10 mins and leave to prove for 40 mins or until dough has risen.
Punch down the dough and divide into 6. Roll out and pop on a baking tray. Leave to rest again for 30 minutes. Brush each one with water and bake for 15-20 minutes until golden. These rolls are very light and fluffy. If you don't have time to make the bread, shop bought ones can substitute.
Blend the breadcrumbs together and place in a bowl. Whisk the eggs into another bowl. Stir the jerk spice into the breadcrumbs in a third bowl. Dip each fillet into the flour, then the egg and then the breadcrumbs so they are fully covered.
Heat 2-3 cm of oil in a pan on a high heat. (Check it is hot enough by throwing in a breadcrumb. If it fizzles it is hot enough for frying. Never leave unattended.) Fry each fish, turning over now and then until the breadcrumbs begin to turn crispy. Take out and dry on a piece of kitchen towel.
Slice your salt bread roll in half. Place a slice of beef tomato on first, then the lettuce, then the fish fillet, then the cheddar cheese. The final ingredient is the hot sauce. Add as much as you dare...