Alexis Adjei ©2020

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Fish and Chips Pan-African Style

June 3, 2018


Fish and Chips has been one of the nations staple dish, it screams British culture and is definitely one of my guilty pleasures. 


To pay homage to this day, I decided to make my very own fish and chips, with Prawn and Mushroom stuffed Sea Bass with a side of Herby Paprika Plantain Fries and Mushy Avocado! I can hear you licking your lips.



Cooking Time: 20 mins

Prep Time: 15 mins

Serves: 2




2 Medium Seabass

6 Raw Prawns

2 Plantain 

Dried Parsley


x 3 Garlic Cloves

2 Mushroom

Small Ginger Root

Handful Fresh Parsley

1 tbsp Dried Herbs

1/2 tsp Cayenne Pepper

1 tsp Black Pepper
4 tbsp Olive Oil
1 Lemon

1/2 Avocado

Seafood Seasoning

What you'll need:


Parchment/Baking Paper

Oven Tray

Chopping Board

Food Processor/Blender




Start by chopping your garlic cloves and ginger root with the skin on.

Add all herbs, spices, with chopped garlic and ginger into a mortar

& pestle, then add olive oil and grind together, making a thick textured paste.


With your hands, or a pastry brush, taking generous amounts,

massage the garlic and herb mix onto the skin of the fish and inside. Set to one side. 


In a food processor, add the mushrooms, some herbs, oil, seafood seasoning 

and prawns and blitz till you have stuffing like texture. (choppy and bitty).


Stuff your fish and tie with your string to stop the stuffing from falling out. 

If you have extra stuffing roll into balls and place into the grill to make 

prawn balls.


Place the sea bass under the grill for 20 minutes, grilling each side for

10 minutes on a medium temperature.


Whilst your sea bass is grilling, quickly cut your plantain into fries,

season with paprika and dry parsley and place into the oven with your fish

after 10 minutes has passed and you've turned the fish over.


After 20 minutes, the fish, stuffing and plantain should be thoroughly cooked and ready to serve.


Happy #NationalFishAndChipsDay




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