How to Make Breading for Plantain Crusted Snapper

Video Transcript

"Hi, I'm Chef Dann O and welcome back. On behalf of expert village we're cooking up some plantain crusted snapper with a mango salsa. We've already made our salsa. We're getting ready to make our breading station. Flour, egg wash, plantains that I just fried off, I'm going to grind these up, they'll be somewhat of a paste. We're going to crust the red snapper with the plantain crust, saut?, and then serve with the mango salsa on top. Let's move on to the plantains. They've been fried. They're pretty much cooled off. I'm going to cut these up by hand and then finish them in the food processor. It will be somewhat pasty. It will be a pasty mixture. That's fine though. It's good for what we're doing. Once we saut? the snapper with this crust, it will come out really nice. It will be a hard crust, but very very flavorful. See the plantains, still a little raw inside, that's what we're looking for. Let's have a look. There we go. This will be our crust. Somewhat moist, but you can see the inside of the plantain. That's the sweet part. The outer edges, when we fried the plantain off, what happens is the sugar from the plantain comes to the outside. The grease caramelizes it so it makes it sweeter. This is very flavorful, very nice for the fish."