Nigerian Fried Fish
Photo: Charles Haynes from Bangalore, India, CC BY-SA 2.0
Nigerian fried fish is a quick street snack that turns a large fish into crisp, golden pieces with very little effort. The seasoning goes into the batter itself, so chile, nutmeg, ginger and garlic cling to every bite instead of washing off. Frying in batches in a non-stick pan keeps the coating from sticking or steaming. Eat it plain, simmer it in tomato stew, or set it beside jollof rice or salad.
Instructions
In a large bowl, stir together the flour, ground chile pepper, salt, crumbled stock cube, nutmeg and ginger garlic paste. Add water a little at a time until you have a thin batter.
Put the fish pieces into the batter and turn them until every surface is thoroughly coated.
Pour an inch or two of vegetable oil into a non-stick pan and heat it over medium-high heat. Add the coated fish in batches so the pan is never crowded.
Fry each batch for about 3 minutes on each side, turning the pieces with a metal spatula. The fish is ready when the coating is golden and a fork slides easily into the flesh.
Lift the fish out of the oil and leave it to drain on paper towels or in a colander.
Serve hot, or use it in another dish that calls for fried fish.
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