Jerk fish with seaweed salted chips | Sainsbury`s Magazine

Ingredients

• 1 tbsp sea salt flakes
• 1 sheet nori seaweed
• 1.25kg Albert Bartlett Rooster potatoes
• 1 litre vegetable oil, for frying
• 2 tsp onion granules
• 1 tsp dried thyme
• 2 tsp ground allspice
• ¼ tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• pinch ground cloves
• ½ tsp garlic granules
• 100g panko breadcrumbs
• 2 x 250g packs river cobbler or other firm white fish fillets
• 1 large egg, well beaten