Recipe by NorthwestGal
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.
- 1⁄4 cup fresh lime juice (60ml)
- 2 cups ketchup (500ml)
- 1 tablespoon Worcestershire sauce
- 1⁄2 tablespoon pickapeppa red hot sauce
- salt and pepper, to taste
- 1 1⁄2 cups all-purpose flour (210g)
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 5 ounces conch, cooked and finely chopped (150g)
- 5 ounces cod, cooked and flaked (150g)
- 3⁄4 cup bottled clam juice (200ml)
- 1⁄2 cup milk (125ml)
- 1 1⁄2 quarts peanut oil (1.5L) or 1 1⁄2 quarts light olive oil, divided (1.5L)
- 1 green plantain
- 10 romaine lettuce leaves, cleaned and dried
- 1 red pepper, diced small
Directions See How It's Made
- COCKTAIL SAUCE - Combine all the ingredients for the cocktail sauce, and cover and refrigerate until ready to use.
- 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.
- In a deep, heavy saucepan, heat half of the oil to 375°F/190°C (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.).
- 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).
- Peel and slice the plantain lengthwie as thinly as possible. In a deep, heavy saucepan, heat the remaining oil to 375°F/190°C (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.
- 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.
- Serve with Caribbean Cocktail Sauce on the side.