Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, fried potatoes and plantain with cray fish sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Serve the catfish with the crawfish au gratin sauce. This recipe was provided by a chef, restaurant or culinary professional. How to cook Fried Fish and Plantain served with Sauce.
Fried potatoes and plantain with cray fish sauce is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Fried potatoes and plantain with cray fish sauce is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have fried potatoes and plantain with cray fish sauce using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Fried potatoes and plantain with cray fish sauce:
- Take 1 tuber of sweet potato
- Get 2 plantain
- Make ready G. Oil to fry
- Get Crayfish
- Prepare Tomato paste
- Make ready Blended onion and pepper
- Prepare Seasoning and taste
Nutritionally, plantains are similar to starchy vegetables, particularly potatoes, and have less sugar than bananas. Patacones Recipe: Twice-Fried Plantain With Aji Sauce. The plantains are cooked the same way that my wife's Colombian Aunt Gloria taught me: green, starchy plantains are cut into chunks, fried once at a relatively low temperature, then smashed and fried again at a high temperature to crisp them up. Crawfish are a traditional New Orleans seafood that is served boiled, sauteed, baked or fried in different varieties and dishes.
Instructions to make Fried potatoes and plantain with cray fish sauce:
- Feel potato and plantain and slice to desired shape
- Heat oil in a pan and fry
- Fry plantain until golden brown and fry potatoes until its dry.. Fry separately
- Put in a colander and keep aside
- Mix tomato paste and the blended item.. Pour oil in a put and heat slice a little onion in it. And pour the tomato mix
- Pound the crayfish and put in the sauce. Add the seasoning to taste.
- Add a little bit of water and cover to cook for 3-5 min.. Keep down when its ready.
- Serve it fried plantain and potatoes in a plate, put the sauce on top.
- And eat
The plantains are cooked the same way that my wife's Colombian Aunt Gloria taught me: green, starchy plantains are cut into chunks, fried once at a relatively low temperature, then smashed and fried again at a high temperature to crisp them up. Crawfish are a traditional New Orleans seafood that is served boiled, sauteed, baked or fried in different varieties and dishes. Crawfish are in season in the spring months, but usually can be found beginning in January until July. When oil is hot, add the plantains and fry both sides until golden. Drain on paper bag, and sprinkle with salt, and minced garlic.
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