Jerk Snapper with Black-Eyed Peas a la Shack

Charita Jones serves up spicy fried fish with a bean stew and crisp plantains
By Charita Jones
Jerk Snapper with Black-Eyed Peas a la Shack
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the black-eyed peas

  • 4 tbsp vegetable oil
  • 1 onion, diced
  • 1/2 each green, red, yellow pepper, diced
  • 1 clove garlic, chopped
  • 1 courgette, diced
  • 1 tsp cajun seasoning, (eg Momma's)
  • ½ tsp dried red chilli flakes
  • 400 g tomatoes, de-seeded & chopped
  • 400 g can of sweetcorn, drained
  • 400 g can of black-eyed beans, drained
  • 25 g fresh coriander, (stalks & leaves), chopped
  • 50 g parmesan, grated

For the snapper

  • 4 red snapper, 2-3 cm thick, filleted
  • 1 tbsp jerk seasoning, (eg Momma's, see below), plus 8 tsp for stuffing

For the cornmeal coating

  • 75 g cornmeal
  • 35 g plain flour
  • pinch cajun seasoning, (eg Momma's, see below)
  • 100 ml vegetable oil

For the fried plantain

  • 2 ripe plantains
  • knob of butter

Tips and Suggestions

Charita Jones makes her own 'Momma's Cajun seasoning' and 'Momma's jerk seasoning'. Try the recipe.


1. For the snapper: rub a tablespoon of jerk seasoning into the fish fillets. Make an incision into each fillet and stuff with 2 teaspoons of jerk seasoning.

2. Combine the cornmeal, flour and Cajun seasoning in a bowl. Take each fillet and coat it in the dried mixture. Heat the oil into a frying pan and cook each fillet on each side over a moderate heat for 3 - 5 minutes.

3. For the black-eyed peas: heat the oil in a casserole. Add the onions, peppers, garlic and courgette and fry over a medium heat for 5 minutes until softened. Stir in the Cajun seasoning and chilli flakes. Cook for 1 minute before stirring in the tomatoes.

4. Fold in the sweetcorn, black-eyed peas and coriander. Cook for 5 minutes or until the sauce has reduced by half. Season with salt and pepper and stir through the parmesan.

5. For the fried plantain: peel the plantains and slice them thinly. Heat the butter in a frying pan, add the plantain slices and fry gently until golden brown on both sides.

6. Serve the snapper accompanied by the black-eyed peas and fried plantain.

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