Hi all😆….trust you had a productive day. Back to a typical Manchester weather with the rain but it’s still warm so something to be grateful for ;).
I have been craving plantains for a while. Generally not a a big fan but fritters are something I wanted to try with plantains because they were nice when I tried it with bananas :). After making this I think I’ll stick with banana fritters because ripe plantain for fritters is rather sweet. I might try it with unripe plantain but I’m scared it might not form a paste as needed but will share with you all how it goes :).
Back to this meal, I enjoyed sea bream it’s the perfect substitute for sea bass, less scaly but more bony it still taste as good 🙂
Prep time: 15mins
Cook time: 15mins
4 × 800g whole sea bream
4 ripe plantains
1 cup self raising flour
2 cloves garlic
1 medium onions, chopped
Black pepper and salt
All purpose seasoning
Sliced ball peppers
Preheat the grill at 220° and line an oven tray with aluminium foil.
Scale and gut the fish if needed, then slash the fish on both sides every 3cm or so. This helps the fish cook evenly, otherwise the thick part will be raw whilst the tail end is overcooked.
Placed the fish on a plate and season with salt, black pepper, all purpose seasoning. Drizzle with lemon juice and olive oil. Place on tray and put in the oven to cook for 15mins turning it halfway so both sides cook evenly.
Meanwhile, cut the plantain into large chunks, put in the food processor and blend into a paste. Add flour, garlic, onions and black pepper and blend into a smooth paste.
Heat up the deep fryer at 350° or fill up a saucepan halfway with oil. Drop tablespoonfuls of batter, a few at a time, into hot oil. Cook for 1 minute on each side or until golden brown. Drain on paper towel.
Serve fritters with fish and sliced ball peppers.