Fried Sweet Plantain

Method

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1. Choose plantains whose skins are black or heavily blackened. A yellow plantain is not ripe enough for this and will taste starchy.

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2. Trim the ends, score the skin lengthways with a knife tip, and peel it away with your thumbs.

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3. Slice each plantain on a steep diagonal into pieces about 1.5 cm thick. The angle gives more surface area to caramelise.

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4. Sprinkle the slices lightly with the fine salt.

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5. Heat the oil in a frying pan to about 175°C / 345°F — hot enough to sizzle immediately but not smoking.

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6. Fry the slices in a single uncrowded layer for 2 to 3 minutes until the underside is deep golden with darker caramelised patches.

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7. Turn once and fry 2 minutes more.

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8. Lift onto a rack rather than kitchen paper so they stay crisp at the edges.

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9. Finish with flaky salt, a pinch of cayenne and a squeeze of lime if you like, and serve hot.

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Chef’s Tips

• Black skins. This is the entire recipe and the mistake everyone makes the first time.
• Do not crowd the pan. Overlapping slices steam instead of frying.
• A rack, never paper, or the underside goes soggy in the trapped steam.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Jollof rice, curry goat or beans
• A fried egg, for breakfast
• On their own, with lime and salt

Storage & Reheating

Best within minutes of frying. They keep 2 days refrigerated and re-crisp in a hot dry pan for 2 minutes a side.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.