Plantain Fried

Method

Peel the green plantains by cutting off both ends and making lengthwise slits in the skin, then carefully remove the skin with a knife or your fingers. Slice the peeled plantains diagonally into pieces roughly 1 centimetre thick. Heat the vegetable oil in a deep frying pan or wok to 180 degrees Celsius until a small piece of plantain sizzles immediately upon contact. Working in batches to avoid overcrowding, fry the plantain slices for 3-4 minutes until they are golden and crispy on both sides, turning occasionally. Remove with a slotted spoon and drain on paper towels. Season generously with sea salt and black pepper whilst still hot, and serve immediately.