Nigerian Fried Fish
Peppered
A quintessential Nigerian party dish, this peppered fried fish is incredibly crispy on the outside, tender on the inside, and packed with a spicy kick. Perfect as an appetizer or served alongside rice.
🧂 Ingredients
- 4 medium-sized Whole fish (e.g., Tilapia, Mackerel, Croaker)(Ensure fish are scaled, gutted, and cleaned thoroughly.)
- 2-4 Scotch bonnet peppers(Adjust to your spice preference. Remove seeds for less heat if desired.)
- 1 Large Onion(About 150g.)
- Enough for deep frying (approx. 4-6 cups) Vegetable or Canola Oil(Use a neutral oil with a high smoke point.)
- 2 Seasoning cubes (e.g., Maggi, Knorr)(Crushed.)
- To taste Salt(Optional, as seasoning cubes are salty.)
- 1 teaspoon Garlic powder(Optional, for added flavor.)
- 1 teaspoon Ginger powder(Optional, for added flavor.)
👨🍳 Instructions
- 1
Prepare the fish: Rinse the cleaned fish under cold running water. Pat them thoroughly dry with paper towels. Make 3-4 deep diagonal slits on each side of the fish, cutting down to the bone. This helps the marinade penetrate and ensures even cooking.
⏱️ 5 minutes - 2
Make the pepper paste: Roughly chop the scotch bonnet peppers (wear gloves if sensitive) and the onion. Place them in a blender or food processor. Add the crushed seasoning cubes, garlic powder, and ginger powder (if using). Blend until you have a coarse, thick paste. Add a tablespoon of water only if needed to help the blending process.
⏱️ 5 minutes - 3
Marinate the fish: Rub the pepper paste generously all over the fish, ensuring it gets into the slits. You can add a little salt at this stage if you prefer, but be mindful of the saltiness from the seasoning cubes. For best flavor, cover the fish and refrigerate for at least 30 minutes, or up to 2 hours. If short on time, you can proceed to frying immediately after rubbing the paste.
⏱️ 5 minutes (active) + 30 minutes (marinating) - 4
Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches approximately 180°C (350°F). You can test the oil by dropping a small piece of onion; it should sizzle vigorously immediately.
⏱️ 10 minutes - 5
Fry the fish: Carefully place one or two fish into the hot oil, ensuring not to overcrowd the pot (this lowers the oil temperature and results in greasy fish). Fry for about 8-10 minutes per side, or until the fish is deeply golden brown, crispy, and cooked through. The flesh should flake easily when tested with a fork.
⏱️ 16-20 minutes (8-10 min per side) - 6
Drain and serve: Using a slotted spoon or tongs, carefully remove the fried fish from the oil. Place them on a wire rack set over a baking sheet or on paper towels to drain any excess oil. Serve hot as a delicious appetizer or as a main course with sides like fried rice, jollof rice, or plantains.
⏱️ 2 minutes
💡 Pro Tips
- ✓Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
- ✓Ensure the oil is hot enough before adding the fish for maximum crispiness.
- ✓Do not overcrowd the frying pot; fry fish in batches if necessary.
- ✓Adjust the number of scotch bonnet peppers to control the heat level.
- ✓Patting the fish dry before scoring and marinating helps the paste adhere better.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a grilled version, marinate as directed and grill over medium-high heat until cooked through and slightly charred.
- Increase the amount of scotch bonnet peppers or add a pinch of cayenne pepper for an 'extra peppered' version.
- Serve with a side of suya spice mix for an additional layer of flavor.