This is the Sierra Leonean version of battered fish, typically to be served as fish-and-chips with deep fried chipped potatoes and plantain slices.
Ingredients:
4 fish, cleaned, scaled and butterflied open (tilapia or red snapper or Nile perch are all good)
1 habanero chilli
1 garlic clove
1 tbsp fresh ginger, chopped
1 tbsp all-purpose seasoning
1 tsp ground white pepper
1 Maggi cube
1 cup plain flour
1 tsp salt
1 egg
2 cups dry breadcrumbs
2 tsp turmeric
2 tsp smoked paprika
Method:
To butterfly the fish, they are scaled then cut open along the backbone through the head so that they can be spread open and the two halves are still attached at the belly. Clean the fish through this opening rather than slitting the belly. This way the fish can be opened up flat.
Wash the fish with a little lemon juice, rinse well and pat dry.
Pound together the chilli, ginger and garlic in a mortar to a smooth paste. Add this to the fish along with 1 tbsp all-purpose seasoning and 1 Maggi cube, crumbled. Mix well to combine so that the seasonings coat the fish.
In a bowl, combine the flour, 1 tsp salt, egg, 1/2 cup water. Beat together and add enough water to yield a cream-like consistency.
In a bowl, mix together the breadcrumbs with the turmeric and the paprika. Mix well to combine.
Take the first fish, dip in the batter then coat in the coloured breadcrumbs. Transfer to a plate as you coat the remaining fish.
Heat oil to a depth of 3cm (1 in) in a deep frying pan. Once the oil is hot drop in the fish (you can probably fry two at a time) and cook for a couple of minutes until golden brown. Flip over and cook for about 3 minutes on the other side. Once the fish is nicely browned and cooked through drain on kitchen paper as you fry the remaining fish.
Serve immediately with sliced onions, chips (fries) and fried plantain and pepper sauce for dipping.
