Liberian Fried Fish
Liberian fried fish is a simple, well-seasoned fry that suits any firm white fish. The fish takes a quick dip in buttermilk before a coat of flour spiced with paprika, garlic and onion powder, which gives a crisp crust over tender flesh. The cayenne is optional, so you can set the heat to your table. Tilapia and snapper both work well, and plantains or rice make an easy plate alongside.
Instructions
Clean and gut the fish, removing any scales and innards. Rinse it well under cold running water, then pat it completely dry with paper towels so the coating will stick.
In a large bowl, stir together the flour, salt, black pepper, paprika, garlic powder, onion powder and the cayenne, if you are using it. Pour the buttermilk into a second bowl.
Dip each fish in the buttermilk and let the excess drip off. Then press it into the seasoned flour until it is evenly coated.
Pour about 1 inch of vegetable oil into a deep frying pan or pot and heat it over medium-high heat. To check the temperature, drop in a small piece of bread. The oil is ready when the bread sizzles and turns golden brown.
Lay the coated fish in the hot oil, cooking in batches if needed so the pan is not crowded. Fry for about 3 to 4 minutes per side, turning with tongs or a slotted spoon, until the fish is golden brown and cooked through.
Lift the fish out and set it on a plate lined with paper towels to drain. Serve hot, with plantains, rice or a salad.
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