2kg of your preferred Fish. (I used SeaBass and SeaBream for this recipe). Try Red Snapper, Tilapia, COD etc
4 tablespoonfuls of Corn starch
1 tablespoonful of dried Organic Rosemary
Salt to taste
METHOD;
Get your fishmonger to gut and descale your fish
Once home take the fins off using a serrated pair of Scissors
Use a serrated knife (preferably a steak knife) to check all the scales are indeed off the fish
Wash the fish in cold water and use a strainer to grab any fish scales, fins and discard
Place the fish on a rack and add salt to taste
Leave the fish to air dry (covering it with a Kitchen paper towel) for 15 minutes
Depending on the size of the fish, cut it into 3-4 equal parts
Transfer the fish into a bowl and add your dried Rosemary
Add your Corn starch and mix everything together till it’s well combined
Place a non stick Wok or Saucepan with your preferred oil on a high heat
Use a wooden skewer to check if your oil is hot enough. Once you see rapid bubbles escaping the skewer (when dipped into the oil), then your oil is ready
Using a tong gently add the fish and allow it to fry for 10 seconds before submerging it into the oil
Fry the fish for 4 minutes on both sides till it’s crispy
Remove the fish and place it in a colander over a bowl, as this will get rid of any excess oil. You can also use a Kitchen paper towel (which is likely to stick to the fish).
Now watch how to prepare, spice and fry your fish below;
Please don’t forget to subscribe, try the recipe, like the video, leave comments with your feedback and share.
All photos, recipes and videos are by the owner of this blog.
Red snapper, Tilapia, Herrings,'one man thousand' to mention but a few are types of fishes I love eating (particularly in Ghana), especially when fried.
On my last visit to Ghana, I kept hunting for freshly fried fish to have as a snack (a slight obsession, that won't go away).
Freshly caught and fried fish is the best thing you could ever have. In Ghana freshly fried fish is readily available all day, from the Kenkey and Waakye sellers.
My local fishmonger serves me perfectly well with the varied choices he has available.
Fried fish accompanies dishes like Kenkey, Waakye, Jollof rice, Banku etc (all local Ghanaian dishes).
Ingredients;
8 medium sized (Sea Bream/Red Snapper/Sea Bass, Red Mullet) cleaned, gutted and cut in half, by your fishmonger.
Flour
1 litre of Sunflower oil
Salt and Pepper to taste
Tip
For a crispy skinned, fried fish, wipe the fish with a kitchen paper towel (to get rid of any moisture) , add salt to the skin and leave to rest for 5 minutes before frying. Using flour also helps with achieving a crispy skinned, fried fish
Method
Add the oil to a frying pan or wok and place on a medium heat.
Add the flour to a bowl and set aside.
Test the oil is hot, by adding a tiny cube of bread, if it sizzles, the oil is ready.
Toss each fish into the flour, till it's completely covered (shake off any excess flour) and carefully drop it into the hot oil.
Tip;
(Please take all necessary precautions, when dealing with hot oil).
Fry on each side for 3 minutes and remove it from the oil . Place the fish on a Kitchen blotting paper (to absorb any excess oil).
Tip
Ensure the oil is hot at (180*c or 350 degrees farenheit) for a crispy, perfectly fried fish. If the oil is too hot the fish will burn and if it's not hot enough it will absorb the oil.
All photos and recipes are by the owner of this blog. Please seek permission and always reference back to my blog. Find more inspiring recipes on my Youtube page,like this Masa recipe, 'Ndudu by Fafa'.
