What’s a trip to Grand Bahama without stopping — somewhere, anywhere — for the island’s most beloved duo: fried fish and panny cake? This sweet-and-savory staple can be found all across the island, and no matter where you try it, you’re in for something delicious.

Panny cakes — not to be confused with traditional pancakes — are more like wide, golden fritters. Crispy on the edges, soft in the center, and deeply kissed with banana, they’re both sweet and slightly savory. On Sundays, especially in West End, the panny cake game steps up. Depending on the cook’s mood, you might find versions made with guava, banana, coconut, or any fruit on hand. And the best part? Every variation hits the mark.

Pair these golden rounds with a plate of fried fish, seasoned in the time-honored Bahamian way — no batter, just spice, heat, and a quick deep fry. Served simply with a lime wedge, it’s rustic island comfort at its finest.

Then there’s the newer favorite: fried spiny lobster tail (or crawfish, in the true Bahamian way). Deep-fried to golden perfection, it pairs with panny cake just as beautifully as the fish. This protein choice gives a tough dilemma to decide between. Luckily, many vendors now offer both on one plate, because why choose when you can have it all?