Description Edit

Ingredients Edit

  • 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 Edit

  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.
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