Delicious savory plantains stuffed with Cod fish. You will want to give this one a try!
- 3 pieces Cod Fish Fillet or any fish of your choice
- 1 tbsp tomato paste
- 1 tsp finely chopped onions
- ¼ tsp lemon juice
- ¼ tsp of red wine vinegar or white vinegar
- 1 tsp chopped cilantro
- 1 small hot pepper
- ¼ tsp chicken bouillon
- 1 tsp finely chopped celery
- Garlic salt to taste
- Black pepper to taste
- 2 plantains, semi-ripe
- 1 egg yolk
- 1 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs
- 3 cups oil for frying
- In a small pot, boil cod fish for 5-10 minutes to soften; it will give a flaky consistency.
- Place a skillet on medium-low heat and add 1 tbsp oil, then add tomato paste and onions. Sauté for 5 minutes then add fish. Immediately add lemon juice, vinegar, cilantro, hot pepper, chicken bouillon and garlic salt to taste. Mix very well.
- Allow to cook for 6-8 minutes. Remove from heat and allow to cool
- Place a medium pan on high heat, then add the plantains and enough water to cover. Cook the plantains for 15 minutes until soft.
- Strain the plantains 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
- 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 center of the plantain. Fold the plantain over to enclose the saltfish and repeat for the remaining mixture.
- Into three separate bowls add the flour, beaten egg and breadcrumbs.
- 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.
- In a skillet, heat up oil on medium-high heat then fry the plantain balls in batches.
- Fry the plantain balls for about 5 minutes until golden brown then remove onto kitchen paper.
- Serve hot with a cool ranch dressing.
- Category: Appetizer