Patacones (panamanian Style)

Peel the plantain by scoring the peel. Slice into thick rounds of 1/2 to 3/4 inch thick. Place about 1/4 to 1/2 inch of oil in your frying pan. Lightly fry the plantains until they just change color, turning them over once. Place in the bowl of salted water to soak while you fry the rest of the plantains. After the plantains have soaked in the salted water, pound them lightly with a meat tenderizer until slightly flattened. Fry again in oil until golden brown. Drain on paper towels and salt to taste.