JesseEatzSweet, caramelized ripe plantains paired with crispy, seasoned fried fish for a classic West African and Caribbean flavor profile.
Pat the fish dry with paper towels. Rub with lime juice, then season inside and out with salt, black pepper, and garlic powder. Let sit for 10 minutes.
Drying the fish thoroughly ensures a crispier skin and prevents sticking.
Peel the plantains and slice them into 1/2-inch thick diagonal pieces.
Heat oil in a heavy skillet over medium-high heat. Fry the plantain slices in batches until golden brown and caramelized on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
Don't crowd the pan, or the oil temperature will drop and the plantains will get greasy.
In the same oil (ensure it is hot), carefully place the seasoned fish. Fry for 5-7 minutes per side until the skin is crispy and the meat is opaque and flakes easily.
Wait for the fish to release naturally from the pan before flipping to keep the skin intact.
Plate the crispy fish alongside the sweet plantains. Serve immediately with a side of spicy pepper sauce.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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