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1
Slice the ends off the plantains and cut into 3-4 sections. Add to a deep pot and cover with water. Add 1 teaspoon of extra virgin olive oil (this prevents sticky residue in the pot) and bring the water to a boil. Boil the plantains for 10 minutes.
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2
Meanwhile, add the cod to a greased skillet and cover completely with water. Bring the water to a boil, then immediately reduce heat to medium-low and simmer for 5 minutes or until the fish is completely opaque throughout. Use kitchen tongs transfer the cooked cod to a paper towel-lined plate.
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3
Drain the plantains and let cool enough to handle. Discard the peels (they should come off easily). Put the plantains in a large mixing bowl and mash with a potato masher or a fork. Add the cod, egg, arrowroot powder, onion, and garlic. Mix together, until arrowroot powder and egg are no longer visible.
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4
Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Shape the batter into 6-8 cakes, using about 1/4 cup of batter for each cake. Add 4 cakes to the skillet and pan-fry for 5 minutes on each side. Repeat with the remaining fritters, adding more oil to the pan if necessary.
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5
For the dipping sauce, whisk together the mayo, water, and chipotle powder.
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6
Serve the cakes garnished with cilantro and alongside the dipping sauce.
