Entree: Virgin Islands, British – Fried Plantain and Fish (Pan-fried ripe plantains paired with seasoned, fried white fish for a classic Caribbean meal)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 white-fleshed fish fillets, approx. 6 oz (170 g) each, rinsed and patted dry
- 3 ripe plantains, peeled and cut on the diagonal into 1/2-inch slices
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (30 g) cornmeal
- 1 tsp (5 g) seasoning salt or Caribbean creole seasoning
- 1/2 tsp (2.5 g) ground black pepper
- 2 cloves garlic, minced
- 1 tsp (5 g) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 cup (240 ml) vegetable oil for frying fish
- 1/4 cup (60 ml) vegetable oil for frying plantains
- Salt to taste
- Lime wedges and hot pepper (scotch bonnet) for serving (optional)

Instructions

1. Marinate the fish fillets: place fillets in a shallow dish, rub with lime juice, minced garlic, thyme, 1/2 tsp seasoning salt and 1/4 tsp black pepper. Let rest 15–30 minutes in the refrigerator.
2. Combine the flour, cornmeal, remaining seasoning salt and black pepper in a shallow bowl for dredging.
3. Heat 1 cup (240 ml) vegetable oil in a large skillet or deep pan over medium-high heat until hot but not smoking (about 350°F/175°C).
4. Dredge each marinated fillet in the flour-cornmeal mix, shaking off excess, and carefully place in the hot oil. Fry 3–5 minutes per side depending on thickness, until golden brown and cooked through. Transfer to a paper-towel-lined plate and keep warm.
5. In a separate large skillet, heat 1/4 cup (60 ml) vegetable oil over medium heat. Add plantain slices in a single layer (work in batches if needed) and fry 2–4 minutes per side until deeply golden and caramelized.
6. Drain plantains on paper towels and sprinkle lightly with salt.
7. Serve the fried fish with the caramelized plantains, lime wedges, and optional hot pepper on the side.