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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. COCKTAIL SAUCE - Combine all the ingredients for the cocktail sauce, and cover and refrigerate until ready to use. | 2. FRITTERS - In a large bowl, combine the flour, baking powder, salt and pepper. In a medium bowl, combine the remaining ingredients (expect the oil). Make a well in the dry ingredients, and add the liquid. Stir with a rubber spatula until just combined. | 3. In a deep, heavy saucepan, heat half of the oil to 375°F/190°C (To test temperature: A small piece of bread dropped into the oil should float up to the surface almost immediately and brown within 45 seconds.). | 4. Drop the fish mixture by spoonfuls into the hot oil. Deep fry the fritters in batches until golden brown, for about 5 minutes. Transfer to a paper towel-lined plate (to absorb excess oil). | 5. Peel and slice the plantain lengthwie as thinly as possible. In a deep, heavy saucepan, heat the remaining oil to 375°F/190°C (Try the bread test again.) Carefully place the plantain strips into the hot oil, frying in batches so they do not stick to one another. With a slotted spoon move the strips around for about 1 minute until they become crsip. Immediatgely remove them and transfer to a paper towel-lined plate. Sprinkle with salt while they are still warm. | 6. To serve, place a Romaine leaf inside a bowl, then top with a couple of the plantain strips. (Placing them against the side of the bowl gives the dish a little height.) Add about 3 seafood fritters. Sprinkle some diced red peppers on top of each fritter. | 7. Serve with Caribbean Cocktail Sauce on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
ketchup	2	cups		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
pickapeppa red sauce	1/2	tablespoon		-	-	-	-
salt pepper				-	-	-	-
purpose flour	1 1/2	1/2		-	-	-	-
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
conch	5	ounces	cooked chopped	110.5	1.445	22.355	1.02
cod	5	ounces	cooked flaked	116.1667	0.0	25.2308	0.9492
clam juice	3/4	cup	bottled	39.8599	9.093	0.4982	0.1661
milk	1/2	cup		74.42	5.8316	3.843	3.9894
olive oil	1 1/2	1/2	divided	179.01	0.0	0.0	20.25
green plantain	1			-	-	-	-
romaine lettuce leaf	10			-	-	-	-
red pepper	1		diced	1.25	0.2753	0.0584	0.0138

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.