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Jerk fish with seaweed salted chips


Serves: 4
timePrep time: 30 mins
timeTotal time:
Jerk fish with seaweed salted chips
Recipe by Simon Whiteside / Recipe photograph by Martin Poole

Jerk fish with seaweed salted chips


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
600Kcal
Fat
16gr
Saturates
2gr
Carbs
75gr
Sugars
3gr
Fibre
6gr
Protein
35gr
Salt
1gr

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Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Ingredients

For the seaweed salted chips
  • 1 tbsp sea salt flakes
  • 1 sheet nori seaweed
  • 1.25kg Albert Bartlett Rooster potatoes
  • 1 litre vegetable oil, for frying
For the spiced crumbs
  • 2 tsp onion granules
  • 1 tsp dried thyme
  • 2 tsp ground allspice
  • ¼ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • pinch ground cloves
  • ½ tsp garlic granules
  • 100g panko breadcrumbs
  • 2 x 250g packs river cobbler or other firm white fish fillets
  • 1 large egg, well beaten

Step by step

Get ahead
Prepare up to the end of step 5 the day before. Store the fish on a covered tray and the cooled, blanched chips in an airtight container. The chips will need an extra 5 minutes in the oven if cooking from chilled.
  1. First prepare the seaweed salt. Preheat the oven to 110°C, fan 90°C, gas ¼. Put the sea salt and broken-up seaweed sheet in a mini food processor with 1 teaspoon of cold water and blend until finely processed. Spread out on a baking tray lined with baking paper and put in the oven for 50-60 minutes until dry, then blend again until fine and store in a screw-top jar. This will make more than you need, but keeps for ages.
  2. Prepare the panko crumbs to coat the fish. Mix all the granules and spices with the breadcrumbs and spread out on a plate or tray. Pat the fish dry with kitchen paper.
  3. Pour the beaten egg into a shallow bowl, then dip each piece of fish into the egg first, coating it on both sides, then into the breadcrumb mixture. Pat the crumbs well onto the fish, put on a wire rack and chill for at least 2 hours or until ready to cook, to allow the flavours to permeate the fish.
  4. Now prepare the chips. Leaving the skin on, cut the potatoes in half lengthways, then slice each half into wedges. Soak in a bowl of cold water for 15 minutes, then drain, rinse and pat dry with a clean tea towel.
  5. Pour oil into a large, deep saucepan – it must be no more than a quarter full (to allow for the chips and to avoid the oil bubbling over). Heat to 120°C, checking with a cooking thermometer, and add half the chips. The temperature will drop, so increase the heat until the oil reaches 120°C again, and then cook the chips for 10 minutes. The chips don't need to be brown, as you are only part cooking them at this stage. Lift out using a slotted spoon, and tip onto a large baking tray lined with kitchen paper and allow to cool while cooking the other half. Reserve the oil for drizzling over the fish.
  6. When ready to cook, preheat the oven to 220°C, fan 200°C, gas 7 and put a large baking tray inside to heat up for 10 minutes. Spread the blanched chips out on the hot tray in a single layer and bake for 15-20 minutes until crisp and golden brown.
  7. As soon as the chips are in the oven, lightly oil a second baking tray and put in the oven for 3-4 minutes to preheat. Add the coated fish, drizzle with 2-3 tablespoons of the oil and bake for 10-12 minutes or until the fish flakes easily – this will depend on the thickness of your fish.
  8. Sprinkle the hot chips with the seaweed seasoning and serve with the fish, chipotle mayo and mushy peas.

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