Caribbean-style ‘Fish & Chips’ with Mushy Peas

Method

• 1

  FOR THE FISH GOUJONS:

  1) Crush 1 pack of Grace Green Plantain Chips and 2 tablespoons of Dunn’s River Everyday Seasoning together into a fine powder with a pestle and mortar to make a

  Caribbean-inspired Panko-style coating and cut your fish pieces into goujons and pat gently with kitchen paper to remove any excess water.

  2) Arrange 2 shallow dishes; One with your plantain crumb mixture, a added one with whisked egg.

  3) Meanwhile, fill a large pan, add 3-4 tablespoons of vegetable oil and heat over a medium-high heat.

  4) One by one, individually dip each fish piece in the beaten egg mixture, then into the plantain crumb, pressing down well to ensure each piece of fish is fully coated on all sides.

  5) Add coated fish pieces into the pan and fry for approximate

• 2

  FOR THE SWEET POTATO WEDGES:

  1) Clean and dry the sweet potatoes and slice into thick-cut wedges.

  2) Add wedges into a large bowl, drizzle over 1 tablespoon of vegetable oil and give them a good toss to coat. Sprinkle over 2 tablespoons of Dunn’s River Everyday Seasoning

  then give all a good mix to ensure the wedges are evenly coated.

  3) Add the seasoned wedges into your air fryer basket at 180°C for around 10-15 minutes (shaking after 5 minutes) until crisp and golden.

• 3

  FOR THE MUSHY PEAS:

  1) Rinse and drain the Grace Green Pigeon Peas and set aside.

  2) Melt 1 tablespoon of butter in a pan then add the Grace Green Pigeon Peas, a teaspoon of the Dunn’s River Everyday Seasoning and the juice of half a lemon and cook

  together for 5 minutes on a low-medium heat, stirring occasionally.

  3) After 5 minutes, add 125ml of water to your pain, raise heat to medium-high, and cook together for a further 2-3 minutes.

  4) Remove pan from the heat and mash the green pigeon peas with a masher or with the back of a spoon until well blended and smooth

• 4

  TO SERVE: Per portion, plate up 2 fish goujons with a side of seasoned sweet potato wedges, a generous spoonful of mushy green pigeon peas, and serve with a fresh lemon wedge - Enjoy!