Plantain-Crusted Fish Sandwich
A crispy plantain-crusted fish fillet served on toasted bread with fresh vegetables and sauce. The fish is pan-fried until golden and assembled warm with customizable condiments.
Ingredients
Method
Pat fish fillet dry with paper towels and season both sides with salt and black pepper.
Combine plantain crumbs, flour, salt, and black pepper in a shallow bowl.
Dredge fish on both sides in the plantain mixture, pressing gently so coating adheres.
Heat coconut oil in a skillet over medium-high heat until shimmering.
Place coated fish in the skillet and fry for 4–5 minutes per side until the crust is golden and the fish flakes easily with a fork (internal temp 145°F).
Transfer cooked fish to a paper towel to drain briefly.
Toast bread until lightly golden and spread mayonnaise on both slices.
Layer cucumber, tomato, and red onion on the bottom bread slice.
Place warm plantain-crusted fish on top of vegetables.
Drizzle lime juice over fish, if using, and close sandwich with the top bread slice.
Serve warm immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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