Fish and Tostones - Chef Sabrina Mancin

Fish and Tostones

This is my Latin take on the very British “fish and chips” which are usually accompanied with malt vinegar, tartar sauce or lemon. In this case, I made a tangy vinegar sauce with lemon infused balsamic vinegar and red wine vinegar. For those of you who don’t know, Tostones are fried green plantains, really delicious and super traditional all over Latin America. Check it out!



• 500g = 18oz Fresh cod or halibut
• 225g + 112g = 1 cup + ½ cup All purpose flour
• 1 ½ cups Pilsner Beer (or any light beer)
• 2 tsp salt
• Oil for frying (canola or peanut)


• 2 Green plantains OR 1 package of frozen tostones
• Salt
• Oil for frying (canola or peanut)


• Zoe’s lemon infused white balsamic vinegar
• Zoe’s red wine vinegar
• ½ tsp. salt
You can use any brand you’d like if you can’t find this one.


NOTE: If you want to use the same oil, then make the tostones first and then the fish, that way the fish flavor doesn’t permeate the tostones.




Serve the fish and tostones with the vinegar sauce on the side and a large super extra cold beer!!!

Do you really want to learn?