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 Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Nigerian, Tropical
Servings: 6people
Calories: 83.3kcal
Author: Yummy Medley
Ingredients
4whole perchscaled and gutted
1tspblack pepper
1tspbullion
1tspchilli pepper
1tspginger powder
1/2tspdry mustard
1/2tspsalt
1/2tspgarlic powder
2batata sweet potatoes (optional)red skinned sweet potatoes peeled and cut into cubes
2lbstaro root (optional)peeled and cut into 1 inch thick strips
Oil for deep frying
Instructions
Combine all the dry seasonings (black pepper, bullion, chilli pepper, ginger, dry mustard, salt, and garlic powder), and set aside.
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.
Fry the fish for about 10-15 minutes on each side, until the fish is golden brown on both sides.
Fry the potatoes and taro root separately, until it is tender and crisp on the outside (takes about 10 minutes).
Serve!
Notes
Nigerian Fried Fish Nutrition
The nutritional information for a serving of Nigerian fried fish and chips shown below with perch as the main fish ingredient and the assumption of 10% oil retention on deep fried foods.