Liberian Fried Fish
Liberian Fried Fish — a african recipe, 10 ingredients.
contains glutencontains dairycontains fish
Ingredients
US
Metric
- 2 pounds fresh fish (tilapia, snapper, or any firm white fish)
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- ½ cup buttermilk
- Vegetable oil, for frying
Make it lactose-friendly
- ½ cup buttermilk → lactose-free milk + 1 tsp lemon juice per cup
Steps
- Clean and gut the fish, removing any scales and innards. Rinse the fish thoroughly under cold running water and pat them dry with paper towels.
- In a large bowl, mix the all-purpose flour, salt, ground black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Pour the buttermilk into another bowl.
- Dip each fish into the buttermilk, allowing any excess to drip off, and then coat the fish with the seasoned flour mixture, pressing the flour onto the fish to adhere.
- Heat about 1 inch of vegetable oil in a deep frying pan or pot over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into the oil; it should sizzle and turn golden brown.
- Carefully place the coated fish in the hot oil, working in batches if necessary to avoid overcrowding the pan.
- Fry the fish for about 3–4 minutes per side, or until they are golden brown and cooked through. Use tongs or a slotted spoon to flip the fish during frying.
- Remove the fried fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve the fish hot, with your favorite side dishes like plantains, rice, or salad.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0