Crispy African-Style Battered Fish Recipe

• 2 medium fish of choice (mackerel, tilapia, etc.) — about 1–2 lb or 1/2–1 kg
  or substitute with fillets
• 1 cup flour (125 g)
• 1/2 teaspoon baking powder
• 1/4 medium onion, roughly chopped
• 1/2 stem celery
• 2 sprigs parsley or cilantro
• 4 cloves garlic, peeled
• 1/2 inch fresh ginger, peeled
• 1 stem green onion, chopped
• 1 small Maggi cube
  or 1 teaspoon bouillon powder
• 1/2 teaspoon salt
• 1 cup water
• oil for frying (I used corn oil)

• Slice each fish into thin pieces — about 7–8 slices per fish. Rinse and pat dry with paper towels to remove excess moisture.

Make the marinade.

• Place ginger, garlic, onion, green onion, celery, parsley, and the Maggi or bouillon powder into a blender. Add 2 tablespoons of water and blend to a smooth paste.
• Add 1/4 teaspoon salt to the paste. Rub about 1 heaping tablespoon of the marinade onto the fish slices, ensuring even coverage. Set the fish aside to absorb the flavors.

Make the batter.

• Reserve about 1/4 cup of the flour on a plate. In a bowl, combine the remaining flour with the baking powder, 1/4 teaspoon salt, and half of the water. Stir until smooth, then add the rest of the water and mix to form a batter with the consistency of a thick crepe batter. Stir in a tablespoon of the marinade for extra flavor.

Fry the fish.

• Heat the frying oil on high for about 5 minutes, then reduce to medium. Dredge each fish slice in the reserved flour, then dip into the batter to coat fully. Fry the slices in the hot oil, cooking about 5 minutes per side until golden and crisp. Total frying time per slice is about 10–15 minutes depending on thickness.
• When golden brown, transfer the fish to paper towels to drain excess oil.
• Serve warm on its own or with chips of your choice.

2. If you have leftover batter, add an egg and cook it as a savory crepe or pancake.

Nutrition