Entree: Sierra Leone – Northern Culinary Region – Fried Plantains with Fish (Crispy fried ripe plantain slices served with seasoned pan-fried whole fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 2 cups (480 ml) vegetable oil for frying, plus more as needed
- 4 large ripe plantains, peeled and sliced on the diagonal (about 2 lb / 900 g)
- 2 whole tilapia or snapper, approx. 10 oz (280 g) each, cleaned and scored
- 2 tbsp (30 ml) lime juice
- 2 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 scotch bonnet or habanero pepper, minced (seeds optional) (about 8–12 g)
- 1 tsp (5 g) paprika
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for fish marinade
- 1 small red onion, thinly sliced (about 3 oz / 85 g) for garnish
- 1 lime, cut into wedges for serving
- 2 tbsp (8 g) chopped cilantro or garden parsley for garnish

Instructions

1. Pat the cleaned fish dry with paper towels. In a shallow dish combine lime juice, garlic, ginger, minced pepper, paprika, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 2 tbsp (30 ml) oil. Rub the marinade over the fish, inside the cavity, and in the scoring cuts. Marinate 20–30 minutes.
2. Heat 1 to 1 1/2 cups (240–360 ml) vegetable oil in a large heavy skillet over medium-high heat until shimmering for frying plantains.
3. Fry plantain slices in batches, being careful not to crowd the pan, until golden brown and caramelized on both sides, 2–3 minutes per side. Transfer to a paper towel–lined plate and sprinkle lightly with salt.
4. Wipe the skillet clean and add remaining vegetable oil (about 1/2 cup / 120 ml) and heat over medium-high. When hot, add the marinated fish. Fry whole fish 4–6 minutes per side depending on thickness, turning carefully, until skin is crisp and meat flakes easily and internal temperature reaches 145°F (63°C).
5. Transfer fish to a serving platter. Arrange fried plantains alongside. Top with thinly sliced red onion, chopped cilantro, and lime wedges.
6. Serve immediately while hot with rice, fried cassava, or a simple tomato-onion relish.