Easter weekend is finally upon us and whether Christian or not it’s a time many families and friends get to spend quality time together over the long weekend. Fish is especially treasured on Good Friday. I often wonder if the reason for this is because Christ was known as the “Fisher of Men” and some of his loyal disciples were fishermen.

I have been receiving many emails for simple finger foods since many readers will be hosting or entertaining guests. I have already covered many traditional recipes over the years and during the past few weeks of Lent I have shared ideas for bun, fish, and vegetarian dishes leading up to the finale of this special period. The focus is today on nibbles you can have at home for your entertaining needs.

All around us we are seeing sprats. These tiny gems of the sea pop up during this season, and for me, fried sprats are one of the symbolic Jamaican dishes of Easter. In my household we typically have a platter filled with them so that we can snack upon them day or night and offer them to guests with hard dough bread with fiery pickle on the side. I also like to serve them tapas-style with lime or lemon slices. I love the fact that the bones are soft yet crunchy and can be consumed, unlike typical fish bones.

Children are on break during this time so get them into the spirit by creating painted Easter eggs. Invite their friends over and hide the eggs in strategic and safe locations and allow them to go Easter egg hunting. Another option is to make cupcakes or cookies shaped like eggs or Easter bunny rabbits for an afternoon fun activity. These are just a couple of ways to get kids creative in the kitchen for special occasions. I can’t wait to be a mother one day to do all of these fun things with my children, the way my mother did with me when I was a child.

Outside of Easter bun, you must purchase one of those delicious and large round breads that you see popping up in bakeries and supermarkets. Some are shaped like ducks, or have nice patterns on them. I like to spread jam on it to go with my morning coffee, or eat it au naturel, that is, plain or with good old Cheddar cheese. These breads are delicious warm with butter. When I truly appreciate them, however, is after my Good Friday fast as like many others, I find it to be such a great accompaniment to Easter fried fish.

Whatever your personal customs are, whether you stick to Christian or Jamaican tradition or even if you create your own unique style of celebrating Easter, I want to wish for you and your loved ones, a safe, happy and Holy Easter filled with peace, love, harmony and naturally, good food!

JuicyChef’s Spicy Fried Chickpeas

This is a quick snack I make to replace the ubiquitous peanuts. It’s also a very adult snack so do not give to children as it is peppery. I haven’t used measurements, but I typically use a minimum of 1/2 a chilli, roughly cut per can of chickpeas. It’s lovely with an ice-cold beer.

Canned chickpeas, drained and patted dry

Ingredients:

Red chillis or hot pepper, deseeded and roughly chopped

Sea salt

Canola oil

Method:

Pour enough canola oil in a large saucepan to completely immerse the chickpeas and heat until very hot.

Add the chickpeas and deep-fry for three minutes.

Remove and drain on paper towels.

In a bowl add chopped hot pepper, add the chickpeas and toss together.

Sprinkle with salt and serve immediately.

Panko Encrusted Shrimp

I love panko, which is a Japanese style of breadcrumbs which are larger and lighter in texture than regular breadcrumbs and gives a refined crunch. Perfect for shrimp.

Ingredients:

1/2 pack of Panko breadcrumbs

1 Pack of Rainforest raw shrimps

Salt and pepper to taste

Flour to coat

1 egg, beaten and a little milk added

Vegetable oil

Method:

Season Rainforest raw shrimps with salt and pepper to taste

Coat shrimp in flour then dip in egg wash.

Roll shrimp in panko

Heat vegetable oil until very hot.

Fry shrimp until golden brown and serve immediately.

Grilled Sprats with Lime and Herbs

This is an alternative way of cooking your sprats if you want a change from the normal escoveitch style.

Ingredients:

1 Pack of Sprats

Salt and pepper

A couple of limes

Olive oil

Herbs

Method:

Set oven to grilling temperature.

Line sprats on a baking tray

Sprinkle fish with salt and pepper.

Drizzle fish with lime juice and olive oil

Grill until cooked and garnish with lime slices and herbs.

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Bon Appétit!