Ingredients

• 2 large extra-ripe plantains, peeled
• 3 tablespoons unsalted butter
• 3 tablespoons vegetable oil
• 3/4 cup all-purpose flour
• 3/4 cup milk
• 1 large egg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon cayenne pepper
• 3 1/2 cups fried onions (one 6-ounce can)
• Hot sauce, for serving

Instructions

1. Slice the plantains 3/4 inch thick on the diagonal. Heat 1 1/2 tablespoons each butter and vegetable oil in a nonstick skillet over medium-high heat. Working in batches, cook the plantains until golden, about 5 minutes per side. Drain on paper towels, reserving the skillet.
2. Put the flour in a shallow dish. Whisk the milk, egg, allspice and cayenne in another dish. Lightly crush the fried onions into a third dish. Dredge the plantains in the flour, dip in the milk mixture, then press into the fried onions, turning to coat.
3. Heat the remaining 1 1/2 tablespoons each butter and vegetable oil in the reserved skillet over medium heat. Working in batches, fry the plantains until golden and crisp, about 1 minute per side. Drain on paper towels. Serve with the hot sauce.
4. Photograph by Andrew Mccaul