Cookbook:Liberian Fried Fish

Liberian Fried Fish
Category	African recipes
Difficulty

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Liberian fried fish is a popular and delicious dish in Liberia. Made with fresh fish and a flavorful spice blend, this dish is crispy on the outside and tender on the inside, making it a delightful meal for seafood lovers.

Ingredients

• 2 pounds fresh fish (tilapia, snapper, or any firm white fish)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)
• ½ cup buttermilk
• Vegetable oil, for frying

Equipment

• Cutting board
• Knife
• Large bowl
• Deep frying pan or pot
• Tongs or slotted spoon
• Paper towels

Procedure

1. Clean and gut the fish, removing any scales and innards. Rinse the fish thoroughly under cold running water and pat them dry with paper towels.
2. In a large bowl, mix the all-purpose flour, salt, ground black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Pour the buttermilk into another bowl.
4. Dip each fish into the buttermilk, allowing any excess to drip off, and then coat the fish with the seasoned flour mixture, pressing the flour onto the fish to adhere.
5. Heat about 1 inch of vegetable oil in a deep frying pan or pot over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into the oil; it should sizzle and turn golden brown.
6. Carefully place the coated fish in the hot oil, working in batches if necessary to avoid overcrowding the pan.
7. Fry the fish for about 3–4 minutes per side, or until they are golden brown and cooked through. Use tongs or a slotted spoon to flip the fish during frying.
8. Remove the fried fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. Serve the fish hot, with your favorite side dishes like plantains, rice, or salad.

Notes, tips, and variations

• You can adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the seasoning mixture.
• For a gluten-free version, you can use cornmeal or rice flour instead of all-purpose flour.
• Make sure the oil is hot enough before frying to ensure that the fish comes out crispy and not greasy.
• Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in the oven at 350°F (175°C) for a few minutes until warmed through.
• Fish is a rich source of protein and essential omega-3 fatty acids.