Caribbean style Fish ans chips using Red striped battered cod fish with a escovitch dressing  and plantian chips with scotch bonnet tarte sauce and coconut mushy peas!

Escotvitch dressing

  • 1 tbsp. olive oil
  • 1 large onion rings
  • 1 large carrots strips
  • Mixed bell peppers strips
  • 4 fresh thyme sprigs
  • 5 pimento seeds
  • 1 tsp. brown sugar
  • 125ml white vinegar
  • Salt and pepper to taste

Plantain fries

2 ripe plantains (cut into steak fries shapes)

Fish seasoning

  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1 tbsp. garlic powder
  • 1 tsp. all purpose seasoning

Fish batter

  • 2 cups plain flour
  • 1 cup corn flour
  • 2 tsp. baking powder
  • ½ tsp. curry powder
  • 1 tbsp. all-purpose seasoning
  • ½ can red strip beer

Scotch bonnet tarte sauce

  • 4 tbsp. mayo
  • 1 cup pickles or gherkins diced.
  • 1 tbsp. capers
  • 1 tsp. mustard
  • Juice of 1 lemon
  • Salt and pepper to taste

 

Mushy peas

  • 1 cup frozen green peas
  • Double cream
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp. all purpose

1. Prepare the Escovitch Dressing

  1. Heat 1 tbsp olive oil in a saucepan over medium heat.

  2. Add onion rings, carrot strips, and mixed bell peppers. Sauté for 2–3 mins until slightly softened.

  3. Add thyme, pimento seeds, brown sugar, vinegar, and a pinch of salt and pepper.

  4. Simmer for 5–7 mins, stirring occasionally, until the veg softens but still has a slight crunch.

  5. Set aside to cool – this will be spooned over the fish.

2. Make the Scotch Bonnet Tartar Sauce

  1. In a bowl, mix mayo, diced pickles/gherkins, capers, mustard, lemon juice, salt and pepper.

  2. Optional: Add a touch of finely chopped scotch bonnet if you like it spicy.

  3. Mix well and chill in the fridge until ready to serve.

3. Cook the Mushy Peas

  1. Heat up in a small Pan of for 4–5 mins until soft.

  2. Mash lightly with a fork or blender, leaving some texture.

  3. Stir in a splash of double cream, salt, pepper, and all-purpose seasoning.

  4. Stir well and mix together

4. Season the Fish

  1. Pat your fish fillets dry with kitchen paper.

  2. Rub with salt, pepper, garlic powder, and all-purpose seasoning.

  3. Set aside while you prep the batter.

5. Make the Red Stripe Batter

  1. In a mixing bowl, combine plain flour, corn flour, baking powder, curry powder, and all-purpose seasoning.

  2. Slowly pour in half a can of Red Stripe beer while whisking to create a thick, smooth batter. Add more beer if needed.

6. Fry the Fish

  1. Heat oil in a deep fryer or heavy pot to 180°C (350°F).

  2. Dip each fillet into the batter, coating well.

  3. Carefully lower into hot oil and fry for 5–7 mins until golden and crisp.

  4. Remove and drain on kitchen paper.

7. Make the Plantain Fries

  1. Peel and slice ripe plantains into chunky fry shapes.

  2. Shallow or deep fry at 170°C (340°F) for 2–3 mins each side until golden brown.

  3. Drain and lightly season with salt.

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