Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
785
Calories
42g
Protein
18g
Fat
114g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Plantain | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- snapper filets 4-6 inches
- thin batter made from flour and water
- corn starch or fine ground corn meal
- fresh ground pepper
- salt
- 1 ˝-2 semi-ripe plantains per person sliced at an angle to produce longer, tapered, oval shapes
- enough oil for 1 inch depth in thick iron skillet for deep frying.
Directions
1
Heat oil on med-high until just starts to smoke.
2
Fry the plantains first until just brown on edges.
3
Season fish with salt and pepper and dredge the fish in corn starch/meal before dipping in batter.
4
Fry until deep golden brown.
5
Serve with lime wedges, your favorite chile paste/sauce.
6
Category:Honduran Recipes
7
Category:Honduran Appetizers
Recipe sourced from
fandom