Ackee & Saltfish on Twice Fried Green Plantains
Top twice fried green plantains with ackee and saltfish for an approachable way to introduce this traditional dish to a crowd.
Ingredients
- 3 Green plantains (you should get about 8 pieces from each)
- Oil for frying
- Salt and pepper to taste
- Ackee & Saltfish* prepared (see the link to my full ackee and saltfish recipe in the notes below if you need one)
Instructions
- Cut the top and end off the plantain. Use a knife to run a shallow cut from top to bottom of the plantain. Try to make the cut just as deep as the thickness of the skin but not too much deeper. Remove the skin
- Cut plantain into inch thick cylinders.
- Heat the oil and fry the plantain chunks, turning so it cooks evenly. Remove it from the oil and place on plate lined with paper towel.
- Before it cools completely, mash the plantain using a flat bottomed cup, plate or bench scraper.
- After flattening the pieces return to the oil and fry again till crisp. Remove from oil and place on plate lined with paper towel. Sprinkle with salt and pepper if desired.
- Serve topped with a spoonful of the prepared ackee and saltfish
Notes
Need an ackee and saltfish recipe? Click here.
I sometimes like to add different spices to my fried plantain. My current favorites are:
I sometimes like to add different spices to my fried plantain. My current favorites are:
- garlic powder;
- finely grated garlic with salt plus a squeeze of lime;
- cumin;
- smoked paprika
- all of the above mixed together or some combination of the above