Written for one request, published for everyone
Fried Plantain Rolls (stuffed with saltfish)
Fried slices of plantain rolled around seasoned codfish and secured with a toothpick.
- Total
- 15 min
- Hands on
- 15 min
- Serves
- 4
- Method
- hob
- Cuisine
- Dominican
Per serving · estimated
- Energy
- 320 kcal
- Protein
- 18 g
- Fat
- 20 g
- Carbs
- 22 g
Method
Step 1 of 8
Peel the plantains.
- Plantains, sliced horizontally
Step 2 of 8
Slice the plantains horizontally into quarter-inch pieces.
- Plantains, sliced horizontally
Step 3 of 8
Heat the vegetable oil in a frying pan and add the plantain slices.
Vegetable oil- Plantains, sliced horizontally
Step 4 of 8
Once the slices turn golden brown underneath, flip them over.
- Plantains, sliced horizontally
Step 5 of 8
When both sides are browned, remove the slices and drain them on paper towel.
- Plantains, sliced horizontally
Step 6 of 8
Place prepared codfish bulljaw, heated through to 63 °C, at one end of each plantain slice and roll it up.
Codfish bulljaw (prepared salted codfish)
Step 7 of 8
Secure each roll with a toothpick or skewer.
Step 8 of 8
Garnish with parsley or green onions and serve.
Parsley or green onions, for garnish
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.