Ingredients

• 1 medium whole breadfruit
• 1 large pot water for boiling
• about 2 cups prepared saltfish (codfish bulljaw), flaked
• 1 to 2 cups shredded lettuce
• about 4 cups oil for deep frying

Equipment

• Large pot
• Sharp knife
• Cutting board
• Tongs
• Deep pot or fryer
• Toothpicks
• Paper towels

Instructions

1. Bring a large pot of water to a rolling boil, then carefully lower in the whole breadfruit and cook for about 30 minutes, until a knife slides in with just a little resistance so it is tender but still holds its shape.
2. Lift the breadfruit out with tongs and let it sit for a few minutes until it is cool enough to handle safely.
3. Hold the breadfruit steady on a cutting board and, using a large sharp knife, slice it into thin rounds about a quarter inch thick so they cook up crisp instead of doughy.
4. Trim off the tough skin from each round and cut out the core if you like (you can leave it in for a more rustic look).
5. Gently fold each round into a taco shape and secure it with two toothpicks so it holds while it fries.
6. Set all the folded shells on a tray and repeat until you have shaped as many as you need.
7. Heat about 4 cups of oil in a deep pot to 350 degrees F, hot enough that a small piece of breadfruit sizzles right away.
8. Using tongs, lower the shells into the hot oil a few at a time, guiding them so they keep their shape, and fry until deep golden brown, about 2 to 3 minutes.
9. Carefully remove the toothpicks with tongs while the shells are in the oil, or leave them in and pull them out after frying, whichever feels safer to you.
10. Lift each shell onto a paper towel lined plate to drain, then repeat with the rest.
11. Fill each crisp shell with flaked saltfish and shredded lettuce, and serve right away while they are hot and crunchy.