This year’s Spicery staff street food competition winner…

Every year here at the Spicery we hold a jobswap week where everybody gets to experience what other people in the business do. It culminates in a hotly contested street food competition that this year was won by the team led by head Spicerer Robyn.

Their take on the classic English seaside treat of fish and chips transported to a Mexican beach was a hands down winner and featured a Yucatan-inspired spiced batter for the fish. Here we’re serving it with sweet potato chips, a sour cream tartare sauce, smoky chipotle ketchup, spiced mushy peas and jalapeño chilli pickled eggs.

FISH MARINADE BLEND: Paprika, bitter orange, Mexican oregano, cumin, coriander, black pepper, coriander leaf
BATTER SPICES: Paprika, bitter orange, Mexican oregano, coriander leaf, allspice, black pepper, garlic, cumin, coriander
CHIPOTLE KETCHUP SPICES: Chipotle, ancho, smoked paprika, cloves, allspice
TARTARE SAUCE BLEND: Jalapeno, green pepper, coriander leaf, chives, onion
PICKLED EGG BLEND: Jalapeno, yellow mustard, garlic, green pepper
MUSHY PEA BLEND: Coriander, onion, guajillo, chives
SWEET POTATO SALT: Black pepper, salt, chilli, yellow mustard,  paprika, celery seed, Mexican oregano, toasted cumin

*Allergens

• 4 x 120g white fish fillets (e.g cod, haddock etc)
• 1kg sweet potatoes
• 1 small red onion
• 300g peas
• 2 limes
• 150g sour cream or mayonnaise (or a mixture of the 2)
• 4 eggs (any size)
• 100g tomato ketchup
• 100ml vinegar (white wine vinegar or cider vinegar is best)
• 175g plain flour
• 30g cornflour
• 1 tbsp sugar
• 250ml any lager, beer, carbonated water OR just use cold tap water
• Oil for frying (vegetable or sunflower oil is best)