Goat Fritaille (tassau) Platter Recipe
Haitian-style fried goat with crispy plantain, spicy pikliz, a tangy cabbage slaw.
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Ingredients
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Marinated Goat (Tassau)
Crispy Frying Coating (for finishing)
Crispy Plantain
Pikliz (Spicy Pickled Slaw)
Tangy Cabbage Slaw (served alongside)
To Serve
Method
Marinated Goat (Tassau)
- 1
Prepare and marinate
Rinse goat pieces and pat dry. In a large bowl combine lime juice (or vinegar), minced garlic, grated ginger, chopped scallions, thyme, minced scotch bonnet (if using), salt, pepper and bouillon powder. Toss goat pieces in the marinade to coat thoroughly. Cover and refrigerate at least 2 hours, ideally overnight for best flavor.
- 2
Braise the goat
Heat 2 tablespoons vegetable oil in a heavy-bottomed pot over medium-high heat. Add marinated goat pieces (reserve marinade) and brown on all sides, about 6–8 minutes. Pour in about 1 cup water and any reserved marinade, bring to a simmer, reduce heat to low, cover and braise until goat is very tender and juices have reduced, about 60–75 minutes depending on cut. Check occasionally and add a splash of water if it becomes too dry. The goat should be cooked through and fork-tender.
- 3
Cool before final fry
Once tender, transfer goat to a tray and let cool slightly (10–15 minutes). This helps the coating stick and prevents overcooking during the final deep-fry crisping.
Crispy Frying Coating (for finishing)
- 4
Prepare coating
In a shallow bowl or tray whisk together all-purpose flour, cornstarch, baking powder, salt, pepper, paprika and garlic powder until evenly blended.
- 5
Heat oil
Pour 4–6 cups of oil into a heavy deep skillet or Dutch oven to reach about 2–3 inches deep. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and rise steadily.
- 6
Coat and deep-fry
Working in batches, dredge cooled braised goat pieces in the dry coating, pressing lightly to help it adhere. Shake off excess. Carefully lower pieces into hot oil and fry until golden brown and crisp, about 3–5 minutes per batch (times vary with piece size). Do not overcrowd. Transfer to a wire rack or paper towel-lined tray to drain briefly.
- 7
Finish
If desired, return drained pieces to a skillet over medium heat with 1 tablespoon oil to quickly toss and crisp for 1–2 minutes more, ensuring interior remains juicy and exterior is deep-crisp. Keep warm while you prepare plantains and salads.
Crispy Plantain
- 8
Prepare plantains
Peel ripe plantains and slice on the diagonal into 1/4- to 1/2-inch thick slices. Sprinkle lightly with sea salt.
- 9
Fry plantains
Heat 1 cup vegetable oil in a large skillet over medium-high heat. Add plantain slices in a single layer (work in batches). Fry until golden brown and caramelized on both sides, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm.
Pikliz (Spicy Pickled Slaw)
- 10
Assemble pikliz
In a non-reactive bowl combine thinly sliced cabbage, julienned carrot, sliced onion (if using), and thinly sliced scotch bonnet pepper. Stir in lime juice and white vinegar, add salt and pepper and 1–2 tablespoons water if needed to help distribute the liquid. Toss vigorously until well coated.
- 11
Rest to pickle
Let pikliz sit at room temperature for at least 30 minutes for flavors to meld; for best flavor refrigerate 2–24 hours. Pikliz will keep refrigerated for up to 1 week in a sealed container.
Tangy Cabbage Slaw (served alongside)
- 12
Make dressing
In a small bowl whisk together mayonnaise, yogurt (or sour cream), lime juice, honey, salt and pepper until smooth.
- 13
Toss slaw
Combine shredded green cabbage, sliced red onion and chopped cilantro in a bowl. Pour dressing over the vegetables and toss to coat evenly. Taste and adjust seasoning. Chill briefly (10–20 minutes) if time allows.
To Serve
- 14
Plate and garnish
Arrange crispy tassau (fried goat) on a platter with fried plantains alongside. Serve pikliz in a small bowl or spooned over the goat for heat, and the tangy cabbage slaw on the side. Garnish with chopped scallion or parsley and lime wedges. Serve immediately while the goat and plantains are hot and crisp.