Crispy Jerk Basa Burger and Chips

In the meantime, slice the basa fillets in half widthways.

Crack the egg (see pantry for amount) into a medium bowl and whisk. 

Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper.

In a third bowl, add half the jerk paste. Turn the fish pieces in the jerk paste to evenly coat. 

Dip each piece of fish into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw fish and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish.

Once hot, lay the fish in the pan and cook until crispy and golden, 6-8 mins. Turn every couple of mins.

Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: The fish is cooked when opaque in the middle.

While the fish fries, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper.

Cut the tomato into 1cm chunks and toss through the dressing. 

In a small bowl, mix the mayonnaise with the remaining jerk paste.

Just before you're ready to serve, halve the burger buns. Pop into the oven to warm through, 2-3 mins.