Plantain Crusted Fish

Part of the reason I started this blog is because I love to cook. But my love for food goes way beyond cooking and eating it; I love learning about food, the science behind how things go together, and experimenting with it. This later part, my sheer curiosity about food is half of the reason this blog exists. This recipe embodies that.

I don't remember exactly how I came about this, but similar to the desire for another batter for butterfly prawn, I wanted an option outside of breadcrumbs for coating fish/chicken. Also, I think I just really love plantain and I love cooking in ways other than the typical fried/grilled/boiled plantain.

First of all, this is the best crusted fish I've ever tasted. Seriously. The sweetness from the plantain compliments the fish so well and is just so lovely and wonderful and great. No better way to describe, it's so easy to make too (only 5 steps).

Here's the recipe for you try out for yourself:

What you'll need 

2 fillets of firm white fish (haddock, cod, tilapia)
1 egg
1 cup of plantain chips (preferably the sweet ones)
1 lime
fresh cilantro/coriander

s e a s o n i n g s
- salt
- one tablespoons of crushed red chilies
- one teaspoons of garlic powder
- teaspoon of thyme

What you'll do:

1. Rinse/clean your fillets and season and set aside.

2. In a blender/coffee grinder (I used my MagicBullet) grind the plantain chips until almost powder like.

3. Coat each fish with plantain crumbs by dipping into the bowl, followed by a dip into the egg mixture, then a final dip into the plantain crumbs.
This is what it should look like

4. Place on a tray and keep in the fridge for about 10-15 minutes.

5. Bring it out and cook in the oven for a max of 20 minutes at 350ยบ F.
All done!

Squeeze some lime juice over it and top with cilantro. Serve with rice (especially coconut rice) like I did, or even fried plantain with a side of spicy mango salsa.

Let me know if you try it out!

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