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1
COCKTAIL SAUCE - Combine all the ingredients for the cocktail sauce, and cover and refrigerate until ready to use.
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2
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.
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3
In a deep, heavy saucepan, heat half of the oil to 375u00b0F/190u00b0C (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.).
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4
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).
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5
Peel and slice the plantain lengthwie as thinly as possible. In a deep, heavy saucepan, heat the remaining oil to 375u00b0F/190u00b0C (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.
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6
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.
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7
Serve with Caribbean Cocktail Sauce on the side.
