Caribbean Stuffed Plantains Balls with Fish

Today I am going to teach you how to combine two traditional Caribbean ingredients into an incredible snack! The final result; irresistably crunchy plantain balls stuffed with a light flaky fish filling. My lovely aunt inspired this recipe as she used to make stuffed ripe plantain with fish. Wasn’t sure how she made them growing up but they were oh so delicious. I have created my own recipe and wanted to share it with you guys.

What I love about this recipe is the ingredients are inexpensive. Fried plantains are a welcome side to any meal, and if you are a fish lover then you will certainly enjoy this recipe. Growing up my mom cooked fish a whole lot; for the most part I pretty much eat all types of fish. My little one loves fish as well as my husband. So when I make these everyone gets to eat them. This appetizer certainly transports me back to Guyana with big bold Caribbean flavors!  And I am super excited to take you on this flavor journey with me ?

We begin with the plantain, a simple dish in both Caribbean and African households; peeled and fried until crisp with natural sweetness. The natural sugars of the plantain are caramelized when fried to form the most enticing flavor. As the plantain ripens these sugars increase further so the riper the plantain, the sweeter it will be. Plantain must be cooked before using to break down the starch which then helps the balls to bind together.

Whip up these Caribbean stuffed plantain balls with fish in no time for the perfect appetizer or snack. It can be served with various dipping sauces but what I personally serve them with is a combined mixture of Thousand Island dressing + mayo + hot sauce + a pinch of honey. Mix it all together and thank me later! The real surprise for your guests will be their first bite; spicy, sweet, crispy and tender, you can expect them to be reaching for another before finishing the first.

Helpful Tips

  1. The plaintain mixture will be a bit sticky, therefore when forming the ball place a bit of flour onto the palm of your hands
  2. You want to get the fullness of the fish in the balls so don’t hestitate to add a good amount
  3. When flattening the plaintains make sure it’s not too thick. The whole idea is to have more fish than plaintains
  4. Be sure to coat the balls very well in bread crumbs. This ensures that the ball is nice and crunchy on the outside

Ingredients

  • 3 Pieces Cod Fish Fillet or any fish of your choice
  • 2 plantains, semi-ripe
  • 1 tsp chopped cilantro
  • 1 tsp finely chopped celery
  • 1 tsp finely chopped onions
  • ¼ tsp chicken bouillon
  • Garlic salt to taste
  • Black pepper to taste
  • 1 egg yolk
  • ¼ tsp lime juice
  • ¼ tsp of red wine vinegar or white vinegar
  • 1 small hot pepper 
  • 1 tablespoon tomatoe paste
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs
  • 2 egg, lightly beaten
  • 3 cups oil for frying 

Directions

Fish

  1. In a small pot boil cod fish for 5-10 minutes to soften; it will give a flaky consistency
  2. Place a skillet on medium-low heat and add 1 tbsp oil, then add tomotae paste and onions. Sautee for 5 minutes then add fish. Immediately add lemon juice, vinegar, cilantro, hot pepper, chicken bouillon and garlic salt to taste. Mix very well.
  3. Allow to cook for 6-8 minutes. Remove from heat and allow to cool
  4.  

Plantain

  1. Place a medium pan on a high heat, then add the plantains and enough water to cover. Cook the plantains for 15 minutes until soft.
  2. Strain the plantain then place into food processor. Add salt and pepper then pulse for 2 minutes. Add 1 egg yolk then pulse until it forms into a ball..

Forming the plantain balls

  1. To form the plantain balls first take 1 tbsp of plantain in your hands and roll into a tight ball, then flatten the plantain with the base of your hand. Next take 1 ½ tbsp of cooked codfish and roll into a ball, place the ball of saltfish into the centre of the plantain. Fold the plantain over to enclose the saltfish and repeat for the remaining mixture.
  2. Into three separate bowls add the flour, beaten egg and breadcrumbs.
  3. Dip the plantain balls first into the flour, then the egg, then finally the breadcrumbs. Place on a tray and repeat with the remainder of the plantain balls.
  4. In a skillet, heat up oil on medium-high heat then fry the plantain balls in batches.
  5. Fry the plantain balls for about 5 minutes until golden brown then remove onto kitchen paper.
  6. Serve hot with a cool ranch dressing.
Share It

2 Comments

  1. Kadija
    December 7, 2020 / 8:57 pm

    I used this recipe just a few days ago. It was good, my husband loved it. I substituted the cod for salmon though. Great taste!

    • December 8, 2020 / 6:40 am

      I am so happy you enjoyed this recipe, certainly one of my favs 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *