2 of any fish fillets (defrosted)
100 grams of all-purpose flour
2 eggs, whisked
2 tablespoons of Cornflour
2 tablespoons of baking powder
1 teaspoon of Salt
1 teaspoon of Black pepper
1 teaspoon of Dried thyme
1 teaspoon of Garlic powder
1/2 teaspoon of Curry powder
2 yellow plantains, non-ripe (cut it to chips)
1 teaspoon of cornstarch (optional) for crunchiness
½ of a red bell pepper julienne
½ of a yellow bell pepper julienne
½ of a green bell pepper julienne
½ of a carrot peeled julienne
½ of a large onion, ringed
½ of a scotch bonnet, chopped
2 tablespoons of vinegar
1 tablespoon of sugar
225 grams garden peas
1 tablespoon of butter
Salt (to taste)
Pepper (to taste)
Pat fish dry and season with salt, black pepper, dried thyme, garlic and add 2 whisked eggs then set aside.
To make the batter mixture, add all purpose flour to a mixing bowl, with cornstarch, thyme, baking powder and a sprinkle of salt and curry powder, then mix together.
Now back to the fish, add to the flour mixture, then shake off excess flour and fry in the same oil used for the plantain. Fry for 5-7 mins. Then place onto a paper towel.
To make escovitch dressings add vegetable oil to a saucepan and add bell peppers, carrots and onions, scotch bonnet pepper, vinegar and sugar, then mix together and cook down until soft.
Now cut open your plantain by scoring down the middle of the skin and removing skin, then cut into plantain into chips sized shapes. If using cornstarch add onto chips and mix together.
Add some vegetable oil to a deep fry saucepan and fry the plantain until golden brown, carefully take out plantains with tongs, then pat dry.
Place peas into a pot of water and bring to a boil and cook until soft.
Drain water then add to a bowl with some salt, black pepper, butter and chilli flakes, then mash together.