Fried Fish & Escovitch Veg W. Wedges & Pineapple & Birds Eye Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your sweet potato[es] (skins on) into wedges

Add the wedges to a baking tray with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Top, tail, peel and chop your carrot[s] into batons

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into strips

Peel and slice your brown onion[s]

Peel and grate your shallot[s]

Peel and finely chop (or grate) your garlic

Add the grated shallot and grated garlic to a small bowl with a drizzle of olive oil and mix until combined – this is your onion & garlic oil

Add your cracked black pepper, all purpose seasoning, 3/4 of your ground allspice (you'll use the rest later!), 4 tbsp [6 tbsp] [8 tbsp] flour and a generous pinch of salt to a plate and give it a good mix up – this is your spice mix

Spread the onion & garlic oil over both sides of the fish fillet[s], using the back of a spoon, then press it into the spice mix firmly to evenly coat all over – this is your spiced fish

Tip: Coat the fish in the cornflour one side at a time to avoid stickiness!

Add the carrot batons, sliced pepper, sliced onion and 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water to a pot (with a matching lid) and heat over a medium-high heat

Cook, covered, for 3-4 min or until the veg is starting to soften

Once the veg has started to soften, add your cider vinegar to the pot with 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar, the remaining ground allspice and a pinch of salt and pepper

Cook, uncovered, for a further 4-5 min or until the veg is tender and the liquid has been absorbed – this is your escovitch veg

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a medium-high heat

Once hot, add your spiced fish and cook for 4-5 min on each side or until golden, crisp and cooked through – this is your fried fish

Tip: Your fish is cooked once it turns opaque and flakes easily

While the fish is cooking, add your mayo and pineapple & birds eye chilli sauce (can't handle the heat? Go easy!) to a small bowl and mix until fully combined – this is your pineapple & birds eye chilli sauce mayo