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1
Wash/rince fish; put fish in medium bowl, cover with salted water and lime juice; marinate for 30 minutes.
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2
Mix flour, salt, pepper, minced onion and parsley, and spread evenly in a plate.
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3
Mix egg and milk in a wide, shallow dish.
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4
Rince and pat dry fish after marinating; fill the grooves/incisions found on the flesh side of each fish with bajan seasoning; dip fish in egg mixture, then coat with flour mixture; let stand 30 minutes in a single layer.
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5
In a small bowl, mix together mayo and bajan hot sauce.
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6
In a large non-stick frying pan (or two), heat enough oil over medium heat to cover pan 1/8 to 1/4 inch deep; Fry fish, in batches if necessary, until golden brown on both sides approximately 2 to 3 minutes per side; remove fish from pan with slotted spatula, blot excess oil with paper towel, and keep warm in cookie sheet on bottom rack of oven heated to 150F; add oil between batches if necessary.
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7
Optional: place buns in large cookie sheet, cut faces up, and quickly toast under oven broiler, ensuring that fish below are sheltered from broiler heat by the bun's cookie sheet.
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8
Place lettuce and onion slices on the heal of each kaiser bun, cover each with 2 fish, then tomatoes; spread mayo on crown of buns and close sandwiches.
