Fried Plantain

Fried Plantain

Mrs Meat Smoke Fire doesn’t eat bananas but has discovered plantain and is loving them.

The plantain looks like a banana but is a starchy fruit and quite different in taste.  Plantain are typically cooked before eating and there’s something irresistibly delicious about the sweet, caramelised edges of perfectly fried plantain especially when you cook them over charcoal on the Big Green Egg.  The subtle smokiness from the live fire pairs beautifully with the natural sugars in the plantain, creating crisp, golden slices packed with flavour.

On the live cook, we take things up a notch by seasoning the fried plantain with fresh lime zest and a fiery Scotch bonnet salt, adding a bright citrus lift and just the right amount of heat but you can serve them without the salt. We also prepared a mint, garlic and caper oil based sauce.  Whether you’re serving them as a side, a snack, or part of a Caribbean-inspired feast, these are guaranteed to steal the show.

Serves 4. 

Method

1. Preheat your Egg to 180°C with the stainless steel grid for a direct cook.
2. Prepare your plantain by cutting off the ends and removing the skin.  If you’re struggling to remove the skin, score with a knife one or two times.  This will make it easier to peel.
3. Cut the plantain on the bias into 1.54cm slices.
4. Using a frying pan or the Big Green Egg cast iron skillet, put 5 tbsp oil into the bottom of the pan.
5. Once the oil is hot, gently place the sliced plantain into the pan.
6. Fry for about 2 to 3 minutes until golden on the underside.  Once golden brown, flip and cook until the second side is golden brown.
7. Whilst frying, you might need to move the plantain around the pan to the cooler surface so they don’t catch.  Give them a zhuzh, if in doubt.
8. We served them with some Smoked Scotch Bonnet and Lime Salt and some Mint Mojo sauce.  Otherwise, just a squeeze of lime.
9. Dive in and enjoy.