Fish Fry Sidekick · Fried Dumpling
Festival (Sweet Fried Dumpling)
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Festival's sweet, cornmeal-heavy dough was designed to balance the vinegar tang and heat of escoveitch fish, and the two are almost never sold separately at Old Harbour Bay's stalls.
A sweetened flour and cornmeal dough is shaped into small logs and deep-fried until golden and slightly crisp outside, sold alongside fried fish at roadside stands.
Why it's made this way: Its near-inseparable pairing with Old Harbour Bay's escoveitch fish trade makes festival a defining part of Saint Catherine's roadside fish-fry culture.
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