Nigerian Fried Fish
In this delicious Nigerian fried fish recipe, I demonstrate how to fry fish using the Nigerian style of marinating and seasoning with caught fried perch served with a variety of chips.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 whole perch (scaled and gutted)
- 1 tsp black pepper
- 1 tsp bullion
- 1 tsp chilli pepper
- 1 tsp ginger powder
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 batata sweet potatoes (optional) (red skinned sweet potatoes peeled and cut into cubes)
- 2 lbs taro root (optional) (peeled and cut into 1 inch thick strips)
- Oil for deep frying
Instructions
- 1
Combine all the dry seasonings (black pepper, bullion, chilli pepper, ginger, dry mustard, salt, and garlic powder), and set aside.
- 2
Pat dry the cleaned fish so it is not wet, lightly score the fish twice on each side then season each fish with about 1/2-1 tsp of the dry seasoning. Massage the dry seasoning into the fish gently then set aside, in a deep fryer/ deep frying pan, bring the oil up to a temperature of about 350 degrees F. Usually if you don't have a thermometer or are too lazy like me to use it, just throw in a piece of bread into the oil, if it sizzles, then you know it is ready. Just be cautious, this method does not tell you if your oil is too hot.
- 3
Fry the fish for about 10-15 minutes on each side, until the fish is golden brown on both sides.
- 4
Fry the potatoes and taro root separately, until it is tender and crisp on the outside (takes about 10 minutes).
- 5
Serve!