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

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.