Entree: Saint Helena, Ascension and Tristan da Cunha – Fried Fish and Plantains (Crispy fried fish served with sweet fried plantain slices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each (about 1 1/2 lb / 680 g total)
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika (optional)
- 1 large egg, beaten (about 50 g)
- 1 cup (240 ml) cold beer or sparkling water
- 4 cups (960 ml) vegetable oil for deep frying (or enough for a 3-inch / 7.5 cm depth)
- 2 large ripe plantains, peeled and sliced diagonally into 1/2-inch (1.3 cm) pieces (about 1 lb / 450 g)
- 1/4 tsp (1 g) salt for plantains
- 1 lime, cut into wedges
- Chopped parsley or cilantro for garnish (optional)
- Tartar sauce or hot pepper sauce, for serving (optional)

Instructions

1. Pat the fish fillets dry and lightly dust both sides with a little flour; set on a plate. Season with a pinch of salt and pepper.
2. In a bowl, whisk together 1 cup (120 g) flour, baking powder, 1 tsp (5 g) salt, black pepper, and smoked paprika. Stir in the beaten egg and pour in the cold beer or sparkling water until a smooth batter forms; batter should coat a spoon thickly but drip.
3. Heat the vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Test oil with a small drop of batter — it should sizzle and brown in about 45–60 seconds.
4. Dip each dusted fish fillet into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches to avoid crowding, about 4–6 minutes per batch, until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
5. While the fish fries, heat a second skillet with 1/4 inch (6 mm) oil over medium-high heat. Add plantain slices in a single layer and fry until golden and caramelized, about 2–3 minutes per side. Drain on paper towels and sprinkle with 1/4 tsp (1 g) salt.
6. Arrange the fried fish and plantains on a platter, garnish with chopped parsley or cilantro, and serve with lime wedges and tartar or hot pepper sauce on the side.