Plantains Recipe

Prep

Peel the ripe plantains: cut off both ends, make a shallow lengthwise slit through the skin and pry the peel away. Slice plantains diagonally into 1/2-inch thick pieces (for sweeter, slightly caramelized rounds) or lengthwise into 1/2-inch planks for a larger presentation.

Fry

Pour 1 cup vegetable oil into a wide skillet or frying pan and heat over medium-high until shimmering (approx. 350°F or when a small scrap of plantain sizzles immediately). Add plantain slices in a single layer without crowding — fry in batches if needed. Fry 2–3 minutes per side, turning when golden brown and caramelized. Remove with a slotted spoon to a plate lined with paper towels to drain. Immediately sprinkle each side lightly with kosher salt to taste.

Keep warm

If cooking in batches, keep fried plantains on a baking sheet in a 200°F (95°C) oven to stay warm and maintain crisp edges until ready to serve.

Marinate

In a bowl combine the meat pieces, minced garlic, soy sauce, lime juice, ground cumin, ground black pepper and 1/2 tsp salt. Toss to coat and let rest 10–15 minutes while you prepare other components.

Cook

Heat 2 tablespoons vegetable oil in a heavy skillet over medium-high heat. Add chopped onion and sauté 2–3 minutes until translucent. Add the marinated meat in a single layer and sear without moving for 2–3 minutes to develop a brown crust. Stir and continue to cook 6–8 minutes, or until meat is cooked through and browned on all sides (time depends on cut and size). Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat and rest 2 minutes before serving alongside plantains.

Season

Toss chicken pieces with minced garlic, paprika, oregano, lime juice, salt and pepper. Let sit 10 minutes to pick up flavor.

Cook

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add the onion and sauté until softened, 2–3 minutes. Add seasoned chicken in a single layer and cook 4–6 minutes per side, stirring occasionally, until internal temperature reaches 165°F (74°C) and exterior is golden. Adjust seasoning as needed and remove from heat.

Dry and dredge

Pat fish pieces dry with paper towels. In a shallow bowl combine flour, cornstarch, salt, pepper and garlic powder. Dredge each fish piece in the seasoned flour mixture, shake off excess.

Fry

Pour 1 cup oil into a skillet (or deep fryer) and heat to 350°F (medium-high). Fry fish pieces in a single layer 3–4 minutes per side (depending on thickness) until golden brown and cooked through. Remove to paper towels to drain. Serve with lime wedges.

Plate 4–6 fried plantain pieces per serving. Place chosen protein (about 1 lb prepared — enough for 3–4 servings; see servings below) alongside plantains. Sprinkle chopped cilantro or parsley over the protein and plantains. Offer lime wedges and optional hot sauce or salsa on the side.