Entree: Pitcairn – National Cuisine – Pitcairn Style Fish and Chips (Crispy battered local fish served with hand-cut potato and root chips)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 1 hr

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (local reef fish, cod, or haddock)
- 1 cup (125 g) all-purpose flour, plus 1/2 cup (60 g) for dredging
- 1/4 cup (30 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 cup (240 ml) cold sparkling water or cold beer
- 2 large russet potatoes, about 1 lb (450 g) total, peeled and cut into 1/2-inch (1.3 cm) chips
- 1 lb (450 g) taro or cassava, peeled and cut into 1/2-inch (1.3 cm) chips
- 6 cups (1.4 L) vegetable oil for frying (or enough for a deep pan)
- 1 cup (240 g) mayonnaise
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) drained chopped capers
- 2 tbsp (8 g) chopped fresh parsley
- 4 lemon wedges
- Malt vinegar or lemon for serving (optional)

Instructions

1. Combine 1 cup (125 g) flour, cornstarch, baking powder, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper in a bowl. Whisk in cold sparkling water or beer until a smooth batter forms; keep chilled.
2. Rinse cut potatoes and taro/cassava in cold water to remove excess starch, then pat dry thoroughly with paper towels.
3. Heat oil in a deep heavy pot to 325°F (165°C). Fry potato and taro/cassava chips in batches until just tender and pale golden, about 4–6 minutes per batch. Drain on paper towels and let rest.
4. While chips rest, season fish fillets with a light dusting of the 1/2 cup (60 g) flour. Increase oil temperature to 375°F (190°C).
5. Dredge each fillet in the remaining 1/2 cup (60 g) flour, then dip into the chilled batter, letting excess drip off. Fry fillets one or two at a time until batter is crisp and fish is cooked through, 4–6 minutes depending on thickness. Drain on a rack.
6. Return chips to 375°F (190°C) oil and fry again until crisp and deep golden, 2–3 minutes. Drain and season with salt immediately.
7. Make tartar sauce: stir together mayonnaise, lemon juice, chopped capers, and parsley; season with salt and pepper to taste.
8. Serve fish hot with mixed potato and taro/cassava chips, lemon wedges, tartar sauce, and malt vinegar or extra lemon if desired.