- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: medium
- 2 large sweet potatoes, peeled and cut into 2.5cm-thick chips
- 75 g yellow medium or coarse cornmeal
- 35 g plain flour
- 4 plaice fillets
- 150 ml vegetable oil
- 30 g butter
For the Cajun seasoning
- 10 g cayenne pepper
- 10 g ground black pepper
- 10 g garlic powder
- 10 g ground coriander
- 10 g ground cumin
- 7 g dried red chilli flakes
- 7 g white sugar
- 60 g dried onion flakes
- 25 g mixed herbs
- 7 g grated nutmeg
For the pineapple salsa
- 250 g fresh pineapples, cut into chunks, or 400g can pineapple chunks, drained
- 1 pinches dried red chilli flakes
- 2 tbsp finely chopped coriander
- squeeze lemon juice, to taste
For the soured cream dressing
- 250 ml soured cream
- 50 ml lemon juice
- 50 g spring onions, sliced
- ½ tsp coarse sea salt
1. For the Cajun seasoning: put the ground spices and all the other ingredients, except the salt, in a food processor or spice grinder and blend until fine. Mix with the salt and store in a jar. In the cupboard it should keep for at least a month store it in the freezer if you want to keep it longer.
2. For the pineapple salsa: put all the ingredients into a bowl and mix with a hand blender until the salsa is smooth but still has some texture; dont over-blend. Set aside until needed.
3. For the soured cream dressing: mix all the ingredients together in a small bowl and set aside until needed.
4. Put the sweet potato chips in a saucepan of water, bring to the boil and cook for 1-2 minutes. Remove from the heat and drain thoroughly. Set aside to cool.
5. Combine the cornmeal, flour and a pinch of Cajun seasoning in a bowl.
6. Wash the fish fillets, season them with a pinch of Cajun seasoning, then coat them in the cornmeal mixture.
7. Heat 100ml of the oil with the butter in a large, heavy-based frying pan over a moderate heat. When hot, add the coated fish and gently fry, turning after a few minutes so that it browns on both sides.
8. Heat the remaining vegetable oil in a separate frying pan. Add 1 tablespoon Cajun seasoning, then the par-boiled sweet potatoes. Cook until the chips are crisp and tender.
9. Serve the sweet potato chips with the fish, pineapple salsa and soured cream dressing.
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