Directions

1. 1

   Heat about ½ inch of canola oil in a large skillet over medium-high heat.

2. 2

   Once the oil is shimmering, slip the plantain slices into the pan, working in batches if needed so you don't crowd them. The oil should bubble vigorously around each piece.

3. 3

   Fry for 3 to 4 min. per side, until golden brown and tender.

4. 4

   While the plantains fry, warm the Sweet Jerk Barbecue Sauce in a small saucepan over medium-low heat until it simmers and thickens slightly, 3 to 5 min.

5. 5

   As each batch of plantains finishes, transfer to a paper-towel-lined plate, then brush generously with the warm sauce.

6. 6

   Serve alongside shredded meat, cilantro rice, or a bowl of red beans. Makes 2 to 3 servings.

7. 7

   *Plantains should be deeply yellow with black patches. If they're still a bit green, let them ripen for a few more days before cooking.