Honduran Fish and Chips

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 * Snapper filets 4-6 inches
 * thin batter made from flour and water
 * corn starch or fine ground corn meal
 * fresh ground pepper
 * salt
 * 1 ˝-2 semi-ripe plantains per person sliced at an angle to produce longer, tapered, oval shapes
 * enough oil for 1 inch depth in thick iron skillet for deep frying.

Directions

 * 1) Heat oil on med-high until just starts to smoke.
 * 2) Fry the plantains first until just brown on edges.
 * 3) Season fish with salt and pepper and dredge the fish in corn starch/meal before dipping in batter.
 * 4) Fry until deep golden brown.
 * 5) Serve with lime wedges, your favorite chile paste/sauce.