I was surprised by both Antonia and Richard, when each had a dish that did not incorporate plantains as part of the fritura, instead using it as a condiment (in Richard's case, twice). I sampled all of the frituras and agreed with the judges in their choices for winner and loser. Stephanie's pork and shrimp fritter kicked ass, especially drenched in brown butter, and her tuna toston was surprisingly light.
Again, Antonia's non-use of the plantain in her oyster fritter raised an eyebrow, and her slaw on a sweet plantain seemed uninspired, as I stocked the fridge with giant prawns, calamari, smoked salmon, foie gras, bacon, and another multitude of proteins. Lisa's dishes were very aggressive in flavor, but tasty nonetheless. Richard went the same way as Antonia, the rawness of the plantains getting them both in the end.