Fried Whole Tilapia
Nigeria
Cuisinier en devenir
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Frying a tilapia whole is one of the most common ways it is eaten across West Africa, and it is a different proposition from cooking fillets. The skin crisps, the flesh stays moist against the bone, and the head and tail crisp up alongside, which many people consider the best part. Tilapia is a freshwater fish of shallow streams, ponds, rivers and lakes, native to Africa and now farmed on an enormous scale worldwide. That scale is why it is cheap and widely available, and it has become one of the most consumed fish in the world. It is bony, which puts some people off, and worth the small amount of care that eating it requires. The technique here is scoring and shallow frying rather than deep frying. Diagonal cuts across both sides let the spice paste reach the flesh rather than sitting on the skin, and they help the fish cook evenly through the thickest part. Turmeric, garlic, black pepper and habanero form the rub. Tilting the pan so the head and tail are submitted to the oil in turn is a small detail that matters: those parts sit above the oil line otherwise and stay soft while the middle crisps.
Tilapia is native to African fresh waters and is eaten across the continent. Frying it whole, scored and spiced, is a widespread West African preparation.
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Ask your fishmonger to gut, trim and scale the fish. At home, clean it thoroughly, especially the inner cavity, and trim the fins and tail if you want.
Score a diagonal criss-cross pattern across both sides of the fish.
Rub salt, black pepper, garlic and turmeric powder over the fish.
Mix the spices into a paste and rub it generously into the inner cavity and over the outside.
Heat oil over medium heat in a flat bottomed non stick pan. The oil should come up the side of the fish. Heat until it is very hot.
Add the habanero peppers, garlic and rosemary branch to the oil.
Fry the fish for about 8 to 10 minutes on each side. To turn it, scrape gently along the bottom of the pan to loosen it; if it is ready it will lift easily.
While frying, tilt the pan from side to side so the head and tail are submerged in turn and crisp along with the middle.
Drain and serve.
2 avis
i was so surprised to see fresh rosemary in this rub o! Back home my mother never used that, just garlic, habanero and turmeric paste. But I tried it yesterday with whole tilapia I bought from H-Mart here in Houston and e sweet well well. The fishmonger trimmed the fins for me so prep took less than 10 mins. That diagonal scoring is key, made the skin so crispy sha.
First time frying a whole fish with the head still on and my wife was a bit skeptical when she saw it in the pan! The criss-cross scoring really helped that turmeric and garlic paste get deep into the meat though. I couldn't find fresh rosemary so I used dried, but it still turned out good. Quick question: how deep should the oil actually come up? I filled my nonstick pan about halfway up the fish but the top skin got a bit soft while waiting to flip.