Flava Packs’ Jerk Fish and Chips Recipe

Cut the Fish into even portions, coat with Flava Packs’ Jerk Seasoning and leave to marinate for up to 24hrs in the fridge.

For the Batter tip the flour and Flava Packs’ Jerk Seasoning into a bowl with a pinch of salt, pour over the Gin or just sparkling water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.

Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.  If you have an air fryer you can coat the chips in oil then air fry in batches for 10mins or until golden and crispy.

Bring the oil used for the chips back to 185C.

Mix a little flour in a dish with Flava Packs’ Jerk Seasoning and salt.

Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil.

Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute.

Serve with the chips, tartare sauce, and plenty of salt and vinegar.