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 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.
3. Allow to cook for 6-8 minutes. Remove from heat and allow to cool

Plantain

1. Place a medium pan on high heat, then add the plantains and enough water to cover. Cook the plantains for 15 minutes until soft.
2. 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

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 center 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.