Jamaican Style Crispy Jerk Fish Bites
Sharing Dish | with Pineapple Salsa Dip
- Fish
- Cereals containing gluten
- Mustard
- Egg
Fried fish is a Jamaican staple thanks to the island’s abundance of fresh seafood and rich fishing traditions. Tangy and sweet, pineapple is likewise popular. It perfectly balances bold spices and serves as a symbol of hospitality and tropical abundance. A reflection of Jamaica’s bold flavours and African, Spanish, and Caribbean influences, these Jamaican Style Crispy Jerk Fish Bites served with a pineapple salsa dip are a must-try for their texture, vibrant taste and deep cultural roots tied to the island’s coastal heritage.
Ingredients
2 unit(s)
Basa Fillets
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
1 tin(s)
Pineapple Rings
1 bunch(es)
Coriander
32 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pat the basa with kitchen paper to remove any excess moisture.
c) Cut each basa fillet into 2cm chunks and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
a) Crack the egg (see pantry for amount) into a medium bowl and whisk.
b) Pop the breadcrumbs and Caribbean style jerk into another bowl, then season with salt (see pantry for amount) and pepper.
c) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray.
a) Drizzle the fish bites with a little oil, then bake on the middle shelf until the fish is cooked, 15-18 mins. IMPORTANT: The fish is cooked when opaque in the centre.
a) While the fish bites bake, remove the pineapple from the tin (keep the tin and juice for later) and cut into 0.5cm chunks.
b) Roughly chop the coriander (stalks and all).
a) Heat a large frying pan on high heat (no oil).
b) Once hot, add the pineapple chunks to the pan, turning a few times until starting to char, 3-4 mins.
c) Lower the heat to medium and add in the pineapple juice. Simmer until thickened, 1 min.
d) Add three quarters of the coriander, then remove from the heat.
a) Once the fish bites are baked, pop them onto your serving plate, drizzle over the mayo, then sprinkle over the remaining coriander.
b) Serve your fish bites with your spicy pineapple salsa on the side for dipping.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the delicious combination of spiced fish and pineapple, with coriander adding a nice flavour.
- Ease of prep: Some found the recipe quite difficult to prepare, though the end result was appreciated.
- Suggestions: Consider dipping the fish in egg before coating with breadcrumbs for a crispy texture.
