Fried plantain is one of my favorite island foods. So naturally sweet and delicious and, if fried right, soft on the inside and crispy. You want your plantain to be pretty much completely black on the outside before using it. Of course, you can fry your plantain when green or yellow, and that will be much more of a potato-y substance, and you can cook with it/flavor it accordingly. But in my opinion, the black, sweet plantains are the best.
1.5 Tbs. butter
1 black plantain
1. On medium-low heat, melt the butter in a frying pan.
2. Cut plantain at an angle so the slices have a longer surface area (or you can cut length-wise into quarters if desired)
3. Evenly place plantain slices in the pan. Each must be on it's face (you may have to cook in batches)
4. Cook each slice until golden-brown on the bottom, rotating some from outside of pan to inside if needed. Flip each piece as it caramelizes onto it's other side and caramelize other side. Make sure there's extra butter in the pan on the edges of the plantain. If it gets too dry and plantains start sticking, add more butter.
5. Set plantains aside once golden-brown on both sides.