This Caribbean style fish and chips is made up of rum battered fish, sweet potato fries, jerk onion rings and an incredible coconut curry sauce!Jump to Recipe
One of my favourite ways to come up with recipes is to take a really classic meal and put a twist on it that uses flavours from a different cuisine. It’s so fun to reimagine things I’ve grown up eating and try and create something new that still retains some of that familiar eating experience.
Will was actually the one who came up with the idea of doing a Caribbean version of fish and chips. We’ve made a fish batter using gin before and it helps to get the batter really light and delicious. For this recipe we figured that using rum in the batter would help to give that signature Caribbean flavour.
Once we’d figured out the fish we needed to work out the rest of the meal. Sweet potatoes seemed like the obvious choice for the chips. Something to sweeten everything up a bit.
I outright refuse to eat fish and chips without curry sauce. I don’t know why anyone ever would to be honest. Curry sauce is so delicious and there is nothing like chip shop chips dipped in curry sauce. Normally curry sauce is thickened with a little cream but we went for coconut milk and it gave an amazing flavour.
Finally, I think we can all agree that a meal can only be improved by onion rings. These ones have jerk seasoning stirred right into the batter before you dredge the onion rings and deep fry them so you get a wonderful spicy flavour with every bite.
We ate this a few weeks ago before we moved flats which is the reason it’s taken a while to get it up on the blog and I’ve been AWOL for a week. We’ve been surrounded by boxes all week and coupled with the fact that it then took the internet folks a whole five days to sort out our wifi (I mean seriously, is it not just like, pressing an on button?) I wasn’t able to do any blogging which sucked. Fortunately our lives are starting to get a little more organised so I’ll be back to regularly scheduled programming as of today.
Rum Battered Fish with Sweet Potato Fries & Coconut Curry Sauce
This Caribbean style fish and chips is made up of rum battered fish, sweet potato fries, jerk onion rings and an incredible coconut curry sauce!
For the fish
- 1 litre Vegetable Oil for frying
- 7 g sachet Instant Yeast
- pinch Sugar
- 75 ml Sparkling Water
- 100 g Flour
- 25 ml Dark Rum
- 0.5 tsp Cider Vinegar
- Salt and Pepper
- 4 small Cod Fillets
For the sweet potato fries
- 2 large Sweet Potatoes cut into fries
- Vegetable Oil
- Salt and Pepper
- 1 tsp Mixed Herbs
For the onion rings
- 1 Large Onion cut into 1cm slices and rings separated
- 150 g Self-Raising Flour
- 180 ml Sparkling Water
- 1 tbsp Jerk Seasoning
- Salt and Pepper
For the coconut curry sauce
- 50 g Butter
- 1 Large Onion finely chopped
- 1 Scotch Bonnet deseeded and finely chopped
- 1 tsp Plain Flour
- 2 tbsp Curry Powder
- 150 ml Coconut Milk
- 200 ml Chicken Stock
- 4 tbsp Fresh Coriander finely chopped
- Juice of Half a Lemon
- Fresh Coriander
Bring a large pan of water to the boil and boil the sweet potato fries for 5 minutes, drain and set aside. Preheat the oven to 200°C (fan oven) and put a large roasting tray with a couple of tablespoons of oil in the oven to heat up. When the oil is hot, place the sweet potato fries on to the tray with the mixed herbs and a sprinkling and salt and pepper and return to the oven. Cook for 30-40 minutes until crispy and browned.
While the fries are cooking heat a litre of vegetable oil to 190°C in a large heavy based pan. For the fish, mix the yeast, sugar and sparkling water together in a large bowl. Add the flour, rum and vinegar with a sprinkling of salt and pepper. Leave to the side until it starts to bubble. Dip the cod fillets into the batter and make sure they're fully coated then place in the hot oil and fry for 3-4 minutes until browned then remove with a metal slotted spoon and place on a plate lined with kitchen paper to drain. Sprinkle with salt.
Make the onion rings. Mix together the flour, sparkling water and jerk seasoning then season generously. Coat the onion rings in the batter and fry in batches for a few minutes until browned. Places the cooked onion rings on a paper towel lined plate and sprinkle with salt.
While the fish and onion rings are frying make the curry sauce. Melt the butter in a saucepan over medium heat and add the onion and scotch bonnet. Stir through the flour and curry powder followed by the coconut milk and chicken stock. Bring to a simmer and cook for 5-10 minutes. Finish by stirring through the coriander and lemon juice.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS Rum Battered Fish with Sweet Potato Fries & Coconut Curry Sauce?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!