This is a recipe my older daughter enjoyed in her lunchbox a few months ago. It combines fried plantains (aka Dodo in Nigerian parlance), with flaked pan-fried/baked white fish, delicious salsa and coriander leaves to complete it, all rolled up and cut into little pieces—perfect for any lunch box. - Kitchen Butterfly —Kitchen Butterfly
Test Kitchen Notes
Kitchen Butterfly's Tortilla Lollies deliver dynamic little bites of bright flavors and contrasting textures. Crisp lettuce and tender flaked white fish complement the zingy salsa, starchy fried plantains, and pungent fresh cilantro, all wrapped snugly in a whole-grain tortilla and served with sour cream. It is hard to imagine a more interesting pick-me-up in the lunch bag!! Red snapper and raspberry chipotle salsa tasted wonderful in the Lollies, which reminded me a little of California fish tacos. - AppleAnnie —The Editors
Optional: 2 white fish fillets, pan fried and flaked into large pieces (I used Tilapia)
Sour cream, to serve
2 - 3 ripe plantains
Vegetable oil for deep-frying
In This Recipe
Warm tortillas according to instruction on the pack
Place some salsa in the centre of each tortilla and spread out with a spoon. Top with some iceberg lettuce and coriander leaves. Finish off by adding some whole/sliced plantanos fritos and if using, tilapia flakes. Then roll up.
With the seam side up, pass 4 - 6 skewers or toothpicks at regular intervals and then cut into rings.
Heat about 3-4 cm of oil in a pan over medium heat.
Slice the plantains open and halve length ways and cross ways to yield 4 pieces. Salt if necessary.
When the oil has warmed up (such that an onion ring fries in 30 – 40 seconds), add the plantains, a few pieces at a time, and fry till one side is golden.
Turn and let the other side brown. Remove and place in a colander/sieve lined with paper towels. Let cool down and when ready to use, leave whole or slice.