Fish & Chips (using Caribbean Chilli)

6 May 2015

(serves 2)


  • 1 lemon (juiced)
  • 1–2 teaspoons Screaming Seeds ‘Caribbean Chilli’
  • 200 ml natural yoghurt
  • 1 medium/large potato
  • 1 medium/large sweet potato
  • 1 teaspoon Screaming Seeds ‘Caribbean Chilli’
  • 2 pieces of fresh salmon
  • 1 bunch rocket
  • salt and pepper to taste


  1. Mix 1 tablespoon of lemon juice and 1–2 teaspoons of Screaming Seeds ‘Caribbean Chilli’ spices with natural yoghurt. Sit for at least one hour to allow spices to blend well with yoghurt
  2. Peel and slice both the potato and sweet potato, arrange on baking tray (on baking paper) and put into oven at 180°C. Can spray lightly with oil, but not necessary
  3. Mix 1 teaspoon Screaming Seeds ‘Caribbean Chilli’ spices with flour and dust both sides of salmon
  4. When the potatoes are ready to turn over, heat a heavy pan to a hot heat and cook salmon
  5. To serve, arrange potato and sweet potato covering the plate, top with rocket. Sit salmon on top, and then drizzle with yoghurt mixture (or serve on side)
  6. Add extra wedges of lemon, salt and pepper to serve

“Fish & Chips” was kindly donated by Loretta Clancy


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