Southern-style fish and chips

Charita Jones adds a little Cajun soul to Englands favourite fish and chips
By Charita Jones
Southern-style fish and chips
  • Rating:
  • 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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