Plátanos Maduros

Method

Peel the ripe plantains by cutting off both ends and slicing the skin lengthways, then gently prise away the peel. Slice the plantains diagonally into roughly 2cm thick rounds. Heat the vegetable oil in a large, heavy-bottomed frying pan to 170°C, or until a small piece of plantain sizzles immediately upon contact. Working in batches to avoid crowding, fry the plantain slices for 3-4 minutes on each side until they are golden brown and tender with slightly caramelised edges. Transfer the fried plantains to a plate lined with kitchen paper and sprinkle with sea salt whilst still warm. Serve immediately as a side dish alongside Cuban main courses such as ropa vieja or picadillo.