👨‍🍳 Instructions

1. 1

   Pat the cleaned fish dry with paper towels. Make a few shallow slits on each side of the fish.

   💡 Tip: Dry fish fries better and prevents splattering.
2. 2

   Season the fish generously inside and out with salt and pepper. Dredge each fish in flour, shaking off any excess.

   💡 Tip: Ensure the fish is evenly coated with flour.
3. 3

   Heat enough vegetable oil in a large skillet or frying pan over medium-high heat to generously coat the bottom. Carefully place the fish in the hot oil.

   💡 Tip: The oil should be hot enough that the fish sizzles immediately.
4. 4

   Fry the fish for about 5-7 minutes per side, or until golden brown and cooked through. Remove from the pan and drain on paper towels.

   ⏱️ 10-14 minutes

   💡 Tip: Adjust cooking time based on the size of the fish.
5. 5

   In the same pan (or a separate one), add a little oil if needed. Sauté the chopped onions until softened, about 5 minutes.

   ⏱️ 5 minutes
6. 6

   Add the minced garlic and cook for another minute until fragrant. Then, add the chopped or crushed tomatoes, salt, pepper, and water.

   ⏱️ 1 minute
7. 7

   Bring the sauce to a simmer and cook for about 10-15 minutes, or until the sauce has thickened slightly. Stir in the chopped cilantro just before serving.

   ⏱️ 10-15 minutes

   💡 Tip: Taste and adjust seasoning as needed.
8. 8

   Serve the fried fish hot, generously topped with the tomato and onion sauce.

   💡 Tip: This dish is often served with rice or funge.