Ingredients
-
-
1/4
-
2
-
1
-
1/2
-
-
-
1 1/2
-
1
-
1/4
-
1/4
-
5
-
5
-
3/4
-
1/2
Directions
Bahama Mama Seafood Fritters With Tangy Caribbean Cocktail Sauce, This is a recipe for warm seafood fritters served over a bed of fresh Romaine lettuce and green plantains The recipe was included in the Royal Caribbean International Cookbook, which is a collection of recipes that represent the favorite Caribbean dishes that have been served in the dining rooms during Royal Caribbean cruises , This is a recipe for warm seafood fritters served over a bed of fresh Romaine lettuce and green plantains The recipe was included in the Royal Caribbean International Cookbook, which is a collection of recipes that represent the favorite Caribbean dishes that have been served in the dining rooms during Royal Caribbean cruises
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Steps
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1
Done
|
Cocktail Sauce - Combine All the Ingredients For the Cocktail Sauce, and Cover and Refrigerate Until Ready to Use. |
|
2
Done
|
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
Done
|
in a Deep, Heavy Saucepan, Heat Half of the Oil to 375f/190c (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
Done
|
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
Done
|
Peel and Slice the Plantain Lengthwie as Thinly as Possible. in a Deep, Heavy Saucepan, Heat the Remaining Oil to 375f/190c (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
Done
|
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
Done
|
Serve With Caribbean Cocktail Sauce on the Side. |
