Peel the Breadfruit, then half and quarter it. Discard the fruit core. If you have a breadfruit variety with large chestnut sized seeds in the ring area, take out all the seeds too (most breadfruits are seedless and don't have that. The fruit will change color, that's alright.
Cut the fruit into thicker slices. Not too thick and not too thin. Somewhere in between.
Mix the marination ingredients together including the turmeric, cayenne pepper, salt, black pepper and lime juice.
1 Teaspoon Turmeric Ground, 1 Teaspoon Cayenne Pepper ground, ½ Teaspoon Salt, ½ Teaspoon Black Pepper, Juice of 1-2 Lime
Pour the marination over the breadfruit in an extra large bowl and mix it all well together. No liquid residue will be left.
Heat up some cooking oil in a pan and once hot add the marinated fruit slices. Fry on each side until golden brown. Use ¼ cup of oil to fry half of the batch. *see Notes
½ cup Oil
Serve with some salt sprinkled over it with a dipping sauce of your choice.
You can choose to only fry ½ of the batch, which I do because it gets too much sometimes. I refrigerate the other half. That means half of the breadfruit slices are fried in ¼ cup of oil. If you fry all the breadfruit pieces, then use first ¼ cup of oil and add the other ¼ cup to the pan when you are halfway through frying everything.