Sides · Caribbean

Fried Plantain Rolls with Codfish

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 7, 2026

These crispy plantain rolls wrap sweet, golden fried plantain around savory salted cod for a bite that hits both notes at once. They come together fast and make a fun appetizer or side that always disappears first at the table.

Jump to recipe
Fried Plantain Rolls with Codfish

Why you'll love this

  • Sweet and savory in one crispy bite.
  • Ready in about 30 minutes.
  • Great make-ahead party appetizer.
  • Uses just four simple ingredients.

EveryDayMeal recipe

Fried Plantain Rolls with Codfish

Prep
15m
Cook
15m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 3 ripe plantains
  • 1 cup vegetable oil
  • 1/2 lb prepared salted codfish (bulljaw), flaked
  • 1/4 cup fresh parsley, chopped

Equipment

  • Large skillet
  • Tongs
  • Paper towel lined plate
  • Toothpicks or bamboo skewers
  • Cutting board and knife

Instructions

  1. Peel the plantains by trimming the ends, scoring the skin lengthwise, and lifting it off so the flesh comes out clean.
  2. Slice each plantain lengthwise into thin strips about 1/4 inch thick, which lets them fry up flexible enough to roll without cracking.
  3. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 3 minutes, so the plantains fry instead of soak up grease.
  4. Lay the plantain strips in the hot oil in a single layer and fry until the bottoms turn golden brown, about 2 to 3 minutes.
  5. Flip each strip and fry the other side until golden and tender, another 2 minutes, then move them to a paper towel lined plate to drain the excess oil.
  6. Place a spoonful of flaked codfish at one end of a warm plantain strip and roll it up snugly around the filling.
  7. Secure each roll with a toothpick or short bamboo skewer so it holds its shape while serving.
  8. Arrange the rolls on a platter, scatter the chopped parsley over the top, and serve warm.

Tips from the kitchen

  • Use plantains with plenty of black spots on the peel; they fry up sweeter and bend more easily for rolling.
  • Keep the oil at a steady medium heat so the strips brown evenly without burning before they soften.
  • Roll the plantains while they are still warm and pliable, since cooled strips tend to crack.

Estimated nutrition per serving: 310 cal · 14g protein · 38g carbs · 12g fat

Make it your own

  • Swap the codfish for shredded rotisserie chicken or seasoned ground beef.
  • Add a pinch of chopped scallions and hot pepper to the codfish for extra kick.
  • For a vegetarian version, fill the rolls with seasoned black beans or sauteed peppers.

Storing & make-ahead

Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree F oven or an air fryer for 5 to 7 minutes to bring back the crisp; avoid the microwave, which makes them soggy.

Good to know

Can I use green plantains instead of ripe?
Ripe plantains work best here because they are sweet and flexible. Green ones are starchy and stiff, so they crack rather than roll.
How do I prepare the salted codfish?
Soak the salted cod in cold water for several hours or overnight, changing the water a few times, then boil until tender and flake it before filling.
Can I make these ahead for a party?
Yes. Fry and roll them a few hours ahead, then reheat in the oven or air fryer just before serving so they stay crisp.
What can I serve with plantain rolls?
They pair well with a garlic dipping sauce, spicy mayo, or a squeeze of fresh lime alongside rice and beans.

Related recipes