Cookbook:Nigerian Fried Fish
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Nigerian Fried Fish | |
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Category | Fish recipes |
Difficulty |
Cookbook | Ingredients | Recipes
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If you are familiar with any fish stand in Nigeria, fried fish has always been one of the quickest and easiest street snacks. In general, fried fish pairs well with a variety of dishes. You can serve the fish in tomato stew or ketchup and eat it for lunch or dinner, or you can serve it as a side dish with salad or jollof rice.
Ingredients
[edit | edit source]- Plain flour
- Ground chile pepper
- Salt
- Stock cube
- Ground nutmeg
- Ginger garlic paste
- Water
- Large fish, cleaned and cut into a few pieces
- Vegetable oil
Equipment
[edit | edit source]- Frying pan or large saucepan
- Bowl
- Strainer or colander
- Metal spatula
- Paper towels
Procedure
[edit | edit source]- Combine the flour, ground pepper, salt, stock cube, nutmeg, and ginger-garlic paste in a large bowl. Mix in enough water to form a thin batter.
- Dip the fish pieces in the batter and coat thoroughly.
- Heat an inch or two of vegetable oil in non-stick pan over medium-high heat. Working in batches, add the coated fish to the hot oil. Fry for about 3 minutes on each side until golden and fork-tender. Use a metal spatula to flip the fish.
- Remove the fish from the oil, and place them on paper towels or in a colander to drain.
- Serve hot or use as called for in another recipe.
Notes, tips, and variations
[edit | edit source]- A non-stick frying pan should be used to prevent the fish from sticking to the pan.
- Avoid overcrowding the pan when frying—this will prevent the fish from cooking properly. Work in batches instead.