Cookbook:Nigerian Fried Fish

If you are familiar with any fish stand in Nigeria, fried fish has always been one of the quickest and easiest street snacks. In general, fried fish pairs well with a variety of dishes. You can serve the fish in tomato stew or ketchup and eat it for lunch or dinner, or you can serve it as a side dish with salad or jollof rice.

Ingredients

 * Plain flour
 * Ground chile pepper
 * Salt
 * Stock cube
 * Ground nutmeg
 * Ginger garlic paste
 * Water
 * Large fish, cleaned and cut into a few pieces
 * Vegetable oil

Equipment

 * Frying pan or large saucepan
 * Bowl
 * Strainer or colander
 * Metal spatula
 * Paper towels

Procedure

 * 1) Combine the flour, ground pepper, salt, stock cube, nutmeg, and ginger-garlic paste in a large bowl. Mix in enough water to form a thin batter.
 * 2) Dip the fish pieces in the batter and coat thoroughly.
 * 3) Heat an inch or two of vegetable oil in non-stick pan over medium-high heat. Working in batches, add the coated fish to the hot oil. Fry for about 3 minutes on each side until golden and fork-tender. Use a metal spatula to flip the fish.
 * 4) Remove the fish from the oil, and place them on paper towels or in a colander to drain.
 * 5) Serve hot or use as called for in another recipe.

Notes, tips, and variations

 * A non-stick frying pan should be used to prevent the fish from sticking to the pan.
 * Avoid overcrowding the pan when frying—this will prevent the fish from cooking properly. Work in batches instead.