Entree: Pitcairn – Northern Culinary Region – Pitcairn Style Fish and Chips (Island-style battered fried white fish served with thick starchy 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 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each (firm-fleshed fish such as snapper or mahi-mahi)
- 1 1/2 cups (180 g) all-purpose flour, divided
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt, plus extra for seasoning
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large egg
- 1/2 cup (120 ml) cold beer
- 1/2 cup (120 ml) full-fat coconut milk
- 2 tbsp (30 ml) fresh lime juice
- 6 cups (1.4 L) vegetable oil for deep frying
- 1 medium breadfruit, peeled and cut into 1/2-inch (1.3 cm) thick slices, approx. 2 lb (900 g)
- 1 tsp (5 g) sea salt for chips
- 1/4 cup (60 g) mayonnaise (for tartar)
- 2 tbsp (30 g) finely chopped pickles or capers (for tartar)
- 1 tbsp (15 ml) lime juice (for tartar)
- Lime wedges for serving
- Fresh parsley, chopped, for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat fish fillets dry with paper towels and season both sides with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper.
2. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Use a thermometer to maintain temperature.
3. Prepare breadfruit chips: in a large bowl toss breadfruit slices with 1 tsp (5 ml) sea salt. Fry in batches 3–4 minutes per side until golden and tender; transfer to a wire rack lined with paper towels and keep warm in a low oven.
4. Make the batter: in a bowl whisk together 1 cup (120 g) flour, baking powder, 1 tsp (5 ml) salt, and 1/4 tsp (1.25 ml) pepper. Whisk in egg, cold beer, and coconut milk until a smooth, slightly thick batter forms. Let rest 5 minutes.
5. Dredge each fillet lightly in the remaining 1/2 cup (60 g) flour, shaking off excess, then dip into the batter to coat completely.
6. Fry fish in batches at 350°F (175°C) for 4–6 minutes, until batter is crisp and golden and fish registers 145°F (63°C). Drain on paper towels.
7. Make tartar sauce: stir together mayonnaise, chopped pickles or capers, and 1 tbsp (15 ml) lime juice; adjust salt to taste.
8. Serve fish atop warm breadfruit chips with lime wedges, tartar sauce, and chopped parsley. Enjoy immediately while hot and crispy.

1. Pat fish fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Use a thermometer to maintain temperature.
3. Prepare breadfruit chips: in a large bowl toss breadfruit slices with 1 tsp sea salt. Fry in batches 3–4 minutes per side until golden and tender; transfer to a wire rack lined with paper towels and keep warm in a low oven.
4. Make the batter: in a bowl whisk together 1 cup (120 g) flour, baking powder, 1 tsp salt, and 1/4 tsp pepper. Whisk in egg, cold beer, and coconut milk until a smooth, slightly thick batter forms. Let rest 5 minutes.
5. Dredge each fillet lightly in the remaining 1/2 cup (60 g) flour, shaking off excess, then dip into the batter to coat completely.
6. Fry fish in batches at 350°F (175°C) for 4–6 minutes, until batter is crisp and golden and fish registers 145°F (63°C). Drain on paper towels.
7. Make tartar sauce: stir together mayonnaise, chopped pickles or capers, and 1 tbsp (15 ml) lime juice; adjust salt to taste.
8. Serve fish atop warm breadfruit chips with lime wedges, tartar sauce, and chopped parsley. Enjoy immediately while hot and crispy.