Difference between revisions of "Traditional Fried Fish"
m ((Minor) Code cleanup. Report a problem) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (6 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
| Line 12: | Line 12: | ||
| − | == | + | == 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. | 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. | ||
| Line 23: | Line 23: | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
| − | [[Category:Ghanaian | + | [[Category:Ghanaian cuisine]] |
| − | [[Category:Ghanaian | + | [[Category:Ghanaian cuisine]] |
| − | [[Category: | + | [[Category:Snack Recipes]] |
| + | |||
[[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.
