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• 3 Plantain
• 1 cup Vegetable Oil
• 1/2 lb Codfish Bulljaw
• 1/4 cup Parsley

Peel plantains

Slice them in ¼ inch slices (horizontally)

Heat oil in the frying and add your plantain slices to the pan

fried plantain rolls

When they start getting golden brown, turn them over

Remove from the frying pan when both sides are brown, and place them on a plater lined with paper towel to absorb the oil

Place codfish bulljaw on the end of your plantain slice and roll it

Secure the roll with the toothpick or skewer (I like using knotted bamboo)

Garnish and enjoy!