Crispy on the outside and melty goodness in the middle, golden Caribbean stuffed plantain balls are the ultimate snack or appetizer. Filled with savory, spiced fish, each bite is a tropical delight!

In my experience, very few things go together as well as plantains and fish. And in this recipe, you'll learn how to combine these two traditional Caribbean ingredients into an incredible snack. These oh-so-delicious stuffed ripe plantains with fish were inspired by my dear aunt, who made them a lot when I was a child.

This recipe is incredibly simple - even if you've never cooked plantains before. I'll take you step-by-step so you can avoid common mistakes and end up with tasty stuffed plantains that are perfect the first time.

What I love about this recipe is that the ingredients are inexpensive. Fried plantains are a welcome side to any meal, and if you are a fish lover then you will certainly enjoy this recipe. Growing up my mom cooked fish a lot; for the most part I pretty much ate all the types of fish. My little one and my husband love fish, so, when I make these, everyone gets to eat them. This appetizer certainly transports me back to Guyana with its big bold Caribbean flavors! And I am super excited to take you on this flavorful journey with me!

If you love snacks and appetizers, then try my fish cakes or flaky Ghanaian meat pies . They will taste perfect with the stuffed plantains.

How To Make Stuffed Plantain Balls

The plantains are the star of this recipe and they are peeled and fried until they get deliciously crispy and naturally sweet. As they fry, the natural sugars caramelize to form an enticing flavor.

Yes, remember to cook the plantains before you stuff them. This will break down the starch, which will help the balls to bind together better.

Then, add some fish, form them into a ball, fry them, and serve them with your favorite dipping sauces.

My favorite sauces to eat with fried plantains is:

• Creamy Sweet-Tangy Sauce

  Mix: Thousand Island dressing + mayonnaise (1:1 ratio)

• Sweet Chili Sauce

• Hot Pepper Sauce

The real surprise for your guests will be their first bite; spicy, sweet, crispy, and tender. You can expect them to be reaching for another before finishing the first.

Tiffany's Helpful Tips

• The plantain mixture will be a bit sticky; therefore, when forming the ball, place a bit of flour onto the palm of your hands.

• You want the fish to be fully incorporated into the balls, so don’t hesitate to add a good amount.

• When flattening the plantains, make sure they’re not too thick. The whole idea is to have more fish than plantains.

• Be sure to coat the balls thoroughly with bread crumbs. This ensures that the ball is nice and crunchy on the outside

• As the plantain ripens, these sugars increase further, so the riper the plantain, the sweeter it is.

Storage & Reheating

• Store the cooked stuffed plantain balls in an airtight container. Keep them in the refrigerator for up to three days.

• Reheat them by putting them in the air fryer at 300F for about 10 minutes. If you use the microwave, they will become soft and mushy.

FAQs

1. Should I use green or yellow plantains?

   Many cooks use a 50/50 mix so they can taste both savory and sweet. Most traditional savory recipes use green plantains. They are high in starch, which makes the "dough" firm and easy to shape.

2. How do I stop the plantain dough from sticking to my hands?

   Since plantain dough is naturally sticky due to its starch content, shaping the balls can be frustrating. To handle this, try these three things. Oil your hands. Rub a small amount of neutral vegetable oil on your palms before grabbing the dough. Work while warm. Mash and shape the plantains while they are still warm from boiling. Once they cool completely, they become stiff and more prone to cracking. Use plastic wrap. Place a ball of dough between two pieces of oiled plastic wrap and flatten it into a disc before adding the fish filling and folding it over.

3. What kind of fish is best, and how should it be prepared?

   Firm white fish like cod, snapper, or grouper are ideal. Some regional recipes also use canned tuna (drained well) or smoked fish for a deeper flavor.