| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 9g | 2g | 36g |
| sugars | fibre | protein | salt |
| 6g | 2g | 24g | 1.02g |
Why I Love Nigerian Fish Fritters
When I first stumbled upon this Nigerian delight known as Fish Fritters, I wondered what was in store. Intricacies of regional cuisine always intrigued me, enticing my cooking spirit. As someone whose culinary expertise lies mainly in the flavors of the Atlantic, there was a piece of culinary magic in introducing my taste buds to the unique flavors from a different coastline.
Embracing Subtle Change
I was used to fish chowder and lobster rolls, but the Nigerian Fish Fritters brought a fresh perspective to my kitchen. Subtly flavored with garlic, onion, and a zing from fresh chili pepper, the flavors resonate well with those who appreciate a bit of fiery personality in their seafood. The inclusion of the all-purpose flour and cornmeal created an appealing contrast to the White Fish fillets, mirroring the hearty body of a Maine clam chowder but with an exotic twist.
Why this Recipe Steals the Show
I’ve always adored recreating traditional dishes while also adding my personal touch, a fondness developed while working under Chef Wolfgang Puck. This recipe is no exception. In the Fish Fritters, the fritter format keenly delivers the flavors and texture typical of deep-fried delicacies, without overwhelming the taste palette.
The recipe can seamlessly pair with a wide variety of dips, from rustic tartare to spiced mayo, or can even be enjoyed with a simple squeeze of lemon juice. It would also complement savory sides such as a Nigerian Jollof Rice or as an appetizer before a hearty clam chowder.
From both a taste and experience perspective, falling for the Nigerian Fish Fritters was inevitable. It’s a dish that develops valuable conversation around the dinner table, a unique blend of regional cuisine that sparks delight and curiosity. And this interaction, at its core, is exactly what I love about cooking and sharing recipes from around the globe.
What You’ll Need
- 1 1/2 pounds of white fish fillets
- 1 cup of all-purpose flour
- 1/2 cup of cornmeal
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
- 1 large egg
- 1 cup of water
- 1/4 cup of finely chopped fresh parsley
- 2 cloves of garlic, minced
- 1 large onion, finely chopped
- 1 fresh chili pepper, finely chopped
- Vegetable oil for deep frying
Method
Step One
First, rinse the fish fillets under cold water and pat dry with paper towels. Cut it into small pieces and set it aside.
Step Two
Next, in a large bowl, combine all-purpose flour, cornmeal, baking powder, salt and cayenne pepper. Stir well to blend the dry ingredients together.
Step Three
In another bowl, break the egg and beat it lightly. Add water to it and whisk till it is well combined.
Step Four
Pour the wet mixture into the dry mixture. Stir everything together until you get a semi-thick batter. Add chopped parsley, minced garlic, chopped onion and chopped chili pepper to the batter. Mix everything together until they are well combined.
Step Five
Add the fish pieces into the batter. Stir until each piece is well coated with the batter. Let it sit for a few minutes to marinade.
Step Six
Heat the vegetable oil in a deep fryer or large, deep saucepan over medium heat. Once the oil is hot, scoop up spoonfuls of the fish batter and carefully place them into the hot oil.
Step Seven
Fry the fritters until they are golden brown and crispy. Make sure to turn them occasionally for even frying. This might take around 5 minutes.
Step Eight
Using a slotted spoon, remove the fritters from the oil and drain them on paper towels to remove excess oil.
Step Nine
Serve your fish fritters hot with your favorite dipping sauce or ketchup. Enjoy your meal!
