Fish Fried with Crispy Plantain

Ingredients

• 2fish fillets (tilapia was used)
• 1plantain
• 2 clovesgarlic
• 1 tbsp (15 ml)ground cumin
• 1 tbsp (15 ml)ground coriander
• 1 tbsp (15 ml)chilli powder
• 1 tbsp (15 ml)ground black pepper
• 1 tbsp (15 ml)lemon juice
• 30 g (about 2 cups, roughly chopped)fresh coriander
• 1 tbsp (15 ml)mango powder (amchur)
• to tastesalt
• 3 spoonfuls for frying, plus as neededoil

Instructions

1. 1

   Cut the fish

   Cut the fish fillets into 2.5 cm cubes. If you are using whole fish rather than fillets, cut the flesh into small, bite-sized pieces.

2. 2

   Slice the plantain

   Peel the plantain and cut it into thin rounds.

3. 3

   Chop the garlic

   Finely chop the garlic.

4. 4

   Mix the marinade

   Put the fish and plantain in a large bowl with the garlic, cumin, coriander, chilli powder, pepper and lemon juice. Mix to coat.

5. 5

   Marinate the mixture

   Leave the fish and plantain to marinate for at least 20 minutes.

6. 6

   Fry the fish

   Heat 3 spoonfuls of oil in a pan over a low heat. Fry the fish for about 1–2 minutes on each side.

7. 7

   Fry the plantain

   Fry the plantain in the pan. Sprinkle a pinch of mango powder over it as it cooks and mix to coat.

8. 8

   Arrange the plate

   Arrange the fried fish and crispy plantain on a serving plate.

9. 9

   Fry the coriander

   In the same pan, fry the coriander for 1 minute, then add it to the plate as a garnish.

What is fish fried with crispy plantain?

This dish brings together spiced fish and plantain, a starchy cooking banana used in many cuisines, with coriander as a fresh, aromatic finish. The recipe combines warm spices and lemon with the plantain’s sweet, savoury flavour.

The method is a simple pan-fry rather than a deep-fry. Keeping the plantain in thin rounds and frying it separately from the fish helps preserve the contrast between crisp slices and tender fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 15g protein, 25g carbs, 6g fat.

The plantain supplies most of the carbohydrates, while the fish is the main source of protein. Oil contributes much of the fat, and the amount absorbed can vary with the pan and cooking method. Serve with salad or other vegetables to round out the plate.

The spice and citrus mixture

Spice base: cumin, ground coriander, chilli and pepper season both the fish and plantain. Mix them evenly through the bowl so each piece is coated.

Bright note: lemon juice adds acidity to the marinade, while amchur gives the plantain a tangy finish. The chilli and pepper can be adjusted to suit your preferred heat.

Choosing and cutting the ingredients

Fish: use fillets that can be cut into roughly 2.5 cm pieces, or cut boneless fish into similar bite-sized chunks. Keeping the pieces close in size helps them cook at a similar rate.

Plantain: slice it thinly so it can crisp in the pan before becoming too soft. Take care to keep the rounds a consistent thickness.

Marinating and frying

Marinating: give the fish and plantain at least 20 minutes in the spice mixture. This also gives the seasonings time to cling to the surfaces.

Pan-frying: use low heat for the fish and cook it for about 1–2 minutes on each side, as directed. The exact time depends on the size and thickness of the pieces, so check that the fish is cooked through before serving.

Getting the texture right

Crisp plantain: fry the rounds in a single layer where possible and avoid moving them constantly. If the pan is crowded, cook in batches so the slices fry rather than steam.

Tender fish: turn the pieces gently and stop cooking once they are opaque and flake easily. Small cubes can cook quickly, so keep an eye on them.

Serving the dish

Finish: the quick-fried coriander is used as a garnish, adding a fragrant contrast to the spiced fish and plantain. Add it just before serving so it retains its colour and aroma.

On the side: serve with rice or a simple salad for a fuller meal. A squeeze of lemon at the table can lift the flavours further.

Recipe notes & tips

• Pat the fish dry before adding it to the marinade so the coating clings well.
• Cut the plantain into evenly thin rounds for more consistent frying.
• Use a wide pan or fry in batches to avoid crowding the ingredients.
• Add the mango powder gradually, tasting as you go if you prefer a milder tang.
• Check the fish early because small pieces can cook quickly over low heat.
• Fry the coriander briefly and add it as a last-minute garnish.

Variations

• Adjust the heat: use less chilli powder for a milder plate.
• Try another fish: use another firm fish that can be cut into bite-sized pieces.
• Add extra lemon: serve with lemon wedges for more acidity.
• Make it herbier: scatter a little extra fresh coriander over the finished dish.
• Use a non-stick pan: reduce the chance of the plantain sticking while it fries.

Common mistakes to avoid

• Uneven fish pieces: cut them to a similar size so they cook at roughly the same pace.
• Thick plantain slices: slice them thinly to help them crisp in the pan.
• Crowded pan: fry in batches to keep the plantain from steaming.
• Overcooked fish: check small pieces early and remove them once cooked through.
• Burnt spices: keep the heat low while frying the fish and watch the pan closely.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a frying pan until hot; the plantain may soften after storage, so it is best freshly fried.

Frequently asked questions