Classic British pub food meets Caribbean cuisine in this Jamaican Jerk Fish ‘n’ Chips recipe. Generously seasoned with an authentic blend of spices, these crispy fish fillets are served with homemade chips and a dollop of tartar sauce.
Ingredients:
For the Jerk Fish:
- 4 white fish fillets (such as cod or haddock)
- 3 tablespoons Jamaican jerk seasoning
- Juice of 1 lime
- Salt and pepper to taste
- Olive oil for brushing
For the Homemade Chips:
- 4 large russet potatoes, peeled and cut into thick fries
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Tartar Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons chopped pickles or cornichons
- 1 tablespoon capers, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions:
1. Prepare the Jerk Fish:
- Pat the fish fillets dry with paper towels and place them in a shallow dish.
- In a small bowl, mix together the Jamaican jerk seasoning, lime juice, salt, and pepper.
- Rub the seasoning mixture evenly over the fish fillets. Cover and let them marinate in the refrigerator for at least 30 minutes.
2. Make the Homemade Chips:
- Preheat your air fryer to 400°F (200°C).
- In a large bowl, toss the potato fries with olive oil, salt, and pepper until evenly coated.
- Arrange the fries in a single layer in the air fryer basket, making sure they’re not crowded.
- Cook for 15-20 minutes, shaking the basket halfway through, until the chips are golden brown and crispy.
3. Prepare the Tartar Sauce:
- In a small bowl, mix together the mayonnaise, chopped pickles, capers, parsley, Dijon mustard, lemon juice, salt, and pepper until well combined. Adjust seasoning to taste.
4. Cook the Jerk Fish:
- Preheat your grill or grill pan over medium-high heat.
- Brush the grill grates with olive oil to prevent sticking.
- Place the marinated fish fillets on the grill and cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
5. Serve and Enjoy:
- Serve the Jerk Fish n’ Chips hot, accompanied by a generous dollop of homemade tartar sauce.
- Garnish with fresh lime wedges and chopped parsley for a burst of freshness.
