Difference between revisions of "Traditional Fried Fish"
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1 Scale and clean all the , remove the gills, and cut off the fins and the tails. Lay the flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts. | 1 Scale and clean all the , remove the gills, and cut off the fins and the tails. Lay the flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts. | ||
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[[Category:Ghanaian cuisine]] | [[Category:Ghanaian cuisine]] | ||
[[Category:Ghanaian cuisine]] | [[Category:Ghanaian cuisine]] | ||
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[[Category:Snapper Recipes]] | [[Category:Snapper Recipes]] | ||
Latest revision as of 16:01, 11 July 2012
Ingredients
- 4 fresh small salmon or Snapper
- 3 tablespoons peeled and finely grated fresh ginger
- 2 fresh red chiles, mashed into a pulp
- 1 teaspoon salt
- 1-1/2 cups vegetable oil
Procedures
1 Scale and clean all the , remove the gills, and cut off the fins and the tails. Lay the flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts.
2 Prepare the seasoning by mixing the ginger, chiles, and salt into a paste, and stuff some in the cuts on both sides of each . Rub some of the remaining paste all over the .
3 Heat the oil in a deep skillet, and deep-fry each until crisp and golden brown, being careful not to overcook. Remove from the oil and drain.
4 Serve hot.
