The sweet and savory combo never goes out of style, and these fritters definitely take advantage of that traditional pairing! These cod & plantain pan-fried cakes make a quick and easy gluten free weeknight dinner. I should note that this recipe has also been published on my personal blog at https://www.doyouevenpaleo.net/cod-plantain-fritters/. —Chelsea Simdorn
Cod & Plantain Fritters
extra virgin olive oil
raw cod (roughly 1 packed cup cooked cod)
Slice the ends off the plantains and cut into 3-4 sections. Add to a deep pot and cover with water. Add 1 teaspoon of extra virgin olive oil (this prevents sticky residue in the pot) and bring the water to a boil. Boil the plantains for 10 minutes.
Meanwhile, add the cod to a greased skillet and cover completely with water. Bring the water to a boil, then immediately reduce heat to medium-low and simmer for 5 minutes or until the fish is completely opaque throughout. Use kitchen tongs transfer the cooked cod to a paper towel-lined plate.
Drain the plantains and let cool enough to handle. Discard the peels (they should come off easily). Put the plantains in a large mixing bowl and mash with a potato masher or a fork. Add the cod, egg, arrowroot powder, onion, and garlic. Mix together, until arrowroot powder and egg are no longer visible.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Shape the batter into 6-8 cakes, using about 1/4 cup of batter for each cake. Add 4 cakes to the skillet and pan-fry for 5 minutes on each side. Repeat with the remaining fritters, adding more oil to the pan if necessary.
For the dipping sauce, whisk together the mayo, water, and chipotle powder.
Serve the cakes garnished with cilantro and alongside the dipping sauce.