Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 medium breadfruit (about 2 lb 3 oz), peeled, cored and cut into ½ in slices
• 2 qt water, for boiling
• 1 tsp salt
• 7 oz salted cod (bulljow), soaked overnight and drained
• 4 large lettuce leaves, shredded
• 10 Tbsp vegetable oil, for frying
• 8 small corn or flour tortillas, to serve
• 1 lime, cut into wedges, to serve

Method

1. Put the soaked cod in a pan of fresh water, bring to the boil, then drain. Repeat once more if it still tastes very salty. Flake the fish into small pieces, discarding any skin and bones.
2. Bring the 2 qt of water to the boil with the salt, add the breadfruit slices and simmer for 15-20 minutes until just tender when pierced with a knife. Drain well and pat dry.
3. Heat the oil in a large frying pan over medium-high heat. Fry the breadfruit slices in batches for 2-3 minutes per side until golden and crisp at the edges. Drain on kitchen paper and sprinkle with a little salt.
4. Warm the tortillas in a dry pan or wrapped in foil in a low oven.
5. Fill each tortilla with shredded lettuce, a few pieces of fried breadfruit and a spoonful of flaked cod. Serve at once with lime wedges for squeezing over.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).