13 Jan Recipe Of The Week: Fish & Chips
The Naparima Girlsâ€™ High school cookbook was a project to commemorate the Diamond Jubilee of the school inÂ 1987 and it has since gone through various editionsÂ perfectingÂ the recipes and the design.Â The recipes are simple and easy to follow and the images are beautifully presented so anyone can give it a whirl and try their hand at some fantastic Caribbean dishes; making it the ideal gift for friends and family all over the world.
Click here for information on how to get yourself a copy.
This Fish and Chips recipe renders a nice caribbean fusion of the traditional British favourite.
Fish and Chips – serves 4Â
- 2lbs. fish fillet
- Juice of 1 lime
- salt and hot pepper to taste
- 1 tsp. minced garlic
- 1 tbsp. minced green seasoning
- 1/2 cup flour Â seasoned with salt and pepper
- 2 eggs, beaten
- 1/2 cup dry breadcrumbs
- 1 1/2 cups vegetable oil
- 4 large potatoes
- Cut fish in serving pieces; add lime juice and season with salt , pepper, garlic and green seasoning
- Leave inÂ refrigeratorÂ for 1/2 hour to marinate
- Coat fish pieces in seasoned flour, dip in beaten egg and then with breadcrumbs
- Fry a few pieces at a time in 1/2 cup hot oil until brown
- Drain on kitchen towel and keep hot
- PeelÂ potatoes, cut in finger lengths and dry
- Deep-fry potatoes in remaining oil until golden brown and cooked. Drain on kitchen paper
Serve fish and chip with coleslaw and wedges of lemonÂ or lime
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