Fried Whole Tilapia
Aperçu
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.
Note de Patrimoine AFN
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.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
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.
- 2
Score a diagonal criss-cross pattern across both sides of the fish.
- 3
Rub salt, black pepper, garlic and turmeric powder over the fish.
- 4
Mix the spices into a paste and rub it generously into the inner cavity and over the outside.
- 5
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.
- 6
Add the habanero peppers, garlic and rosemary branch to the oil.
- 7
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.
- 8
While frying, tilt the pan from side to side so the head and tail are submerged in turn and crisp along with the middle.
- 9
Drain and serve.
Notes de l’Africook
- Score the fish properly, right down to the bone. It is what lets the spice reach the flesh and helps the thickest part cook through.
- Do not try to turn the fish before it releases. If it sticks, it is not ready; a properly crisped side lifts away cleanly.
- Tilt the pan so the head and tail get their turn in the oil. They sit above the oil line otherwise and stay limp.
- Dry the fish thoroughly before the rub goes on. Wet skin will not crisp and the spice slides off.
- Use a flat bottomed pan wide enough to hold the fish without bending it. A curved wok makes even frying almost impossible.
- Tilapia is bony, which is part of eating it whole rather than a fault. Serve with something to put the bones on.
Questions fréquentes
Why fry it whole rather than as fillets?
Because the bone keeps the flesh moist and the skin crisps all over. A whole fish is also considerably cheaper than fillets and the head and tail crisp up, which many people consider the best part. It takes a little more care to eat, and across West Africa that is simply how fish is served.
How do I know when to turn it?
When it lets go of the pan. Scrape gently along the bottom with a spatula: if the fish lifts easily the underside has crisped and set; if it sticks it needs longer. Forcing it early tears the skin away and leaves it stuck to the pan, which is the main way this goes wrong.
Do I need to deep fry it?
No. This is shallow frying, with the oil coming partway up the side of the fish rather than covering it, which is why the pan is tilted so the head and tail get their turn. Shallow frying uses far less oil and gives the same crisp result with a little more attention.
What is it served with?
Rice, fried plantain or a swallow, with pepper sauce alongside. In Ghana grilled or fried tilapia goes with banku; in Nigeria with jollof or plain rice. It is substantial enough to be the centre of the meal, and something sharp on the side balances the fried skin.
Avis
2 avis
Vous Aimerez Aussi
Voir toutes les recettes Nigeria →
Edo Black Soup
Nigerian Fisherman Soup
Igbo Yam Porridge
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.
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.