This Jamaican jerk fried fish sandwich is loaded with flavor—crispy beer-battered whitefish marinated in a bold homemade jerk sauce, topped with a creamy mango slaw and jerk aioli, all served on a buttery toasted brioche bun. Paired with homemade plantain chips, this Caribbean-inspired recipe brings the heat, crunch, and sweet balance in every bite. No shortcuts, no bland flavors—just real-deal food.
In this video, I walk you through how to make:
A homemade jerk marinade from scratch
Creamy mango slaw with lime and honey
Crispy, thin-sliced plantain chips
Spiced beer batter for frying the fish
Jerk aioli using Japanese mayo and lime
Whether you’re using cod, snapper, or any firm whitefish, this sandwich is guaranteed to hit hard.
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Full recipe below.
Ingredients:
Jerk Marinade:
¼ cup soy sauce
2–3 tbsp olive oil
2 habaneros (or Scotch bonnets)
4 garlic cloves
1-inch piece fresh ginger
1 tbsp brown sugar
1 tbsp allspice
1 tsp dried thyme
½ tsp nutmeg
1 tbsp vinegar
Juice of 1 lime
Ground black pepper to taste
Fish:
1½–2 lbs snapper, cod, or firm whitefish fillets
Juice of 1 lime
Reserved jerk marinade
Jerk Aioli:
2–3 tbsp Japanese mayo (or mayo of choice)
1 tbsp jerk marinade
Juice of ½ lime
Mango Slaw:
1 small carrot, julienned
2 cups shredded green cabbage
2 green onions, sliced
1 ripe mango, sliced
2 tbsp whole milk Greek yogurt (plain)
1–2 tbsp honey
Juice of 1 lime
Salt and pepper to taste
Beer Batter:
1 cup all-purpose flour
1 tbsp allspice
1 tsp nutmeg
1 tsp cinnamon
½–1 cup beer (Modelo, Red Stripe, or any pale lager)
Salt and pepper to taste
Plantain Chips:
3 green or green-yellow plantains
Peanut oil for frying
Salt to taste
Assembly:
4 brioche buns, toasted
Pickled red onions (optional)
Recipe:
1. Make the Jerk Marinade
Blend together soy sauce, oil, scallions, habaneros, garlic, ginger, vinegar, thyme, nutmeg, allspice, brown sugar, black pepper, and the juice of 1 lime until smooth. Set aside.
2. Marinate the Fish
Coat fish fillets in the jerk marinade with a squeeze of lime. Cover and refrigerate while you prep everything else.
3. Make the Mango Slaw
Julienne the carrot and mango, shred the cabbage, and slice green onions. Mix in a bowl with Greek yogurt, honey, lime juice, salt, and pepper. Chill until serving.
4. Prep the Plantain Chips
Peel plantains and slice thinly using a mandolin or knife. Fry in peanut oil (350°F) until golden brown. Drain and season with salt. Keep warm in a low oven.
5. Make the Jerk Aioli
Mix mayo, jerk marinade, and lime juice. Chill until ready to use.
6. Make the Beer Batter
Whisk flour, allspice, nutmeg, cinnamon, salt, and pepper in a bowl. Slowly add beer while whisking until the batter is thick but pourable.
7. Dredge and Fry the Fish
Dredge marinated fish in flour, then dip into the beer batter. Fry in hot oil (350°F) until golden brown and cooked through. Drain on paper towels.
8. Assemble the Sandwich
Toast brioche buns. Spread jerk aioli on the bottom bun, layer with fried fish, pickled red onions, mango slaw, and a drizzle of more aioli. Top with the bun.
9. Serve
Plate the sandwich with a side of homemade plantain chips and enjoy.
today we are making an awesome Jamaican jerkfish sandwich and it’s going to be fried in a nice beer batter not to mention we’re also going to have some amazing homemade jerk sauce to go with it plantains and a mango sllo so stay tuned and let’s make this [Music] a Jamaican jerk inspired fried fish sandwich and uh yeah let’s hope I don’t mess this up and uh let’s make this so stay tuned all right to kick off our marinade we’re going to start off with 1/4 cup of soy sauce then 2 to 3 tablespoons of olive oil or oil of your choice then we’re going to come through with a handful of scallions then two havanos if you don’t have scotch bonnets perfectly fine four cloves of garlic peeled and some ginger there so then I’m going to come in with just about a tablespoon of vinegar and then a half a teaspoon of nutmeg then I’m going to go ahead and start adding in some thyme this is dry thyme about a teaspoon of that then some allspice for allspice I’m pushing about a tablespoon and then some brown sugar about a tablespoon of that then some salt uh no salt actually but pepper cuz we already have the soy sauce so we don’t need salt but ground pepper and then give this a nice blend before adding in the juice of one whole lime then we’re going to blend this again and start working on our sllo so I’m going to take a carrot and yes it’s a Julian fashion style cut not super clean not super neat but it’s fine i don’t want it to be all perfectly symmetrical but if you want to go for it you can always buy this bagged as well it makes a lot easier on the process in case you don’t have a lot of time after this I’m going to start shredding up a cabbage so I have green cabbage here and what I’m doing is I’m just doing really thin slices of green cabbage then I’m going to go ahead and start cutting up some green onions here and you can cut them however you want i didn’t want them too long and I would just kind of cut them down by half after I cut them before and this is all going to go into the sllo note the recipe is in the description below but there’s a lot of elements you might want to watch along the way so we’re going to go ahead and take a mango and peel the mango really well get all that rind off and then we’re going to do the same for the mango cut it into nice thin strips the best that we can it’s kind of mushy but it’ll work out then we’re going to put everything into a bowl and go ahead and add in about 2 Tbsp of whole milk Greek yogurt plain no sugar added then 1 to 2 tbsp of honey then fresh ground pepper and salt to taste and of course we’re going to add in the juice of one lime again before we give this a nice mix now for our plantain chips so I’m going to go ahead and take three plantains i’m going to peel them and notice how they’re pretty green and a little yellow that’s because they’re still very firm you want them firm for the chips and I’m going to take these through a mandolin and just make nice thin slices throughout the process if you’re using a mandolin definitely be very very very careful but there you go you can see how thick my slices are there now these are ready to go into the fryer so I’ve got a Dutch oven with a bunch of peanut oil in it and definitely if you’re cooking over gas be careful don’t overfill it cuz it will overflow and cause a grease fire which you don’t want but we’re going to go ahead and drop in our plantains and we’re going to fry them till they get pretty dark golden brown not burnt and then they’re done they’re ready to be set aside at that point but while this process is going on let’s prep the fish for the fish I’m using a white fish you can do cod you can do snapper snapper would be so damn good if you can get your hands on some snapper and we’re going to marinate it with some of that awesome jerk marinade that we made earlier which was really it’s a marinade it’s a sauce you can use it for either and then give it a juice of uh one lime before we start battering it i’m going to set these aside in the fridge covered to marinade for a little while and then I’m going to start pulling all of my plantain chips because they’re pretty much ready to go i’ve got my oven on warm so that they don’t you know get soggy or you know cold or anything and we’re ready to start the dredging process for the fish at this point and oh yeah don’t forget to salt your uh plantain chips you know salt to taste since we’re not going with tartar sauce I am going to get some Japanese mayo you can use mayo of your choice put in a bowl and this is about two to three tablespoons of that and then bring in some of that jerk marinade and then I’m going to give this a really good mix because this is going to be so damn good you can make more if you have more people in your home eating this uh recipe but um yeah just double it and I’ll have everything below so don’t worry we also want to add in the juice of half a lime here towards the end give it another nice mix and then we can set this in the fridge covered until we’re ready to eat okay with some allpurpose flour I’m going to go ahead and drop that into a large bowl and then I’m going to add in about a tablespoon of allspice so we’ll start with that tablespoon of allspice you can also do salt and pepper later on don’t worry we’ll get there but then some nutmeg so for the nutmeg about I would say a teaspoon of nutmeg and then the same for some ground cinnamon all right then we’re going to give this a nice whisk and then once I’ve whisked it all up I’m going to start adding some beer yes this is a Modello you can use any type of pale ale or logger i would definitely recommend red stripe if you can find it i couldn’t find it and I’m going to slowly start working this batter to get it to the consistency I want by adding a little bit more flour here a little bit more beer until I get to that nice liquidy thick consistency I’m looking for for the beer batter in a bowl I’m going to have some flour there i’m going to start dredging the fish so start with the dry side first and then we’ll go to wet and then we’ll go back to dry again and set it aside before frying in that frying oil from earlier all right now we’re going to go ahead and start frying and definitely if you can try to drop the fillets of fish away from you not towards you and these don’t take very long to fry and honestly there we go and this was so damn easy and it came out so good so we’re ready to plate people so I have a bio bun here that’s toasted i’m going to lay on some of that awesome mayo that we made earlier the Jamaican marinade mayo whatever we want to call it jerk mayo then the fish and then I’m going to come through with some pickled red onions that I had on hand and then I’m going to go ahead and get some of that mango slaw from earlier you probably saw it on my finger because I reached for it first before the red onions and then some more of that awesome awesome sauce that we made earlier the jerk aioli I guess we could call it and we’re ready to eat [Music] all right and uh we’re done so going to go ahead and try this looks amazing look at that here we go wow this is an amazing jerk chicken sandwich tastes so good you get that jerk marinade in there it’s all smoky spicy and um then we also have the plantains as well so I got to try that which those chips are good too i don’t know what to say here but I don’t know i’m done i’m out i’m going to keep eating this and uh yeah cheers i can dance i can dance [Music]
1 Comment
looking good man!!