Nigerian Peppered Fish
A vibrant and fiery Nigerian dish featuring whole fresh fish, deep-fried to a crispy golden perfection and then generously coated in a rich, spicy pepper sauce. This recipe ensures a succulent interior while delivering an irresistible crunch on the outside.
Ingredients
- •4 piece Whole Mackerel or Tilapia (cleaned and descaled, scored deeply on both sides)
- •2 piece Red Bell Peppers (large, roughly chopped)
- •2-4 piece Scotch Bonnets or Habanero Peppers (adjust to desired spice level)
- •1 piece Large Onion (half chopped for blending, half sliced for garnish)
- •4 piece Garlic Cloves
- •1 inch Ginger (fresh, peeled)
- •2 tbsp Tomato Paste
- •3-4 cup Vegetable Oil (for deep frying, plus 1/4 cup for sauce)
- •1 tbsp Bouillon Powder or Cube (or 1 cube, crumbled)
- •1 tsp Curry Powder
- •0.5 tsp Dried Thyme
- •1 tsp Paprika (optional, for color and mild flavor)
- •to taste to taste Salt
- •to taste to taste Black Pepper
- •2 tbsp Fresh Parsley or Cilantro (chopped, for garnish (optional))
Instructions
- 1.
Prepare the fish: Thoroughly wash and pat the fish dry with paper towels. Rub each fish with a pinch of salt and black pepper, ensuring the seasoning gets into the scored cuts. Set aside.
Time: 5 min - 2.
Blend the pepper mix: In a blender, combine the red bell peppers, Scotch bonnets, half of the chopped onion, garlic cloves, and ginger. Add about 1/4 cup of water to help blend, if needed, but keep it as thick as possible. Blend until relatively smooth.
Time: 5 min - 3.
Fry the fish: Heat 3-4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches about 350-375°F (175-190°C). Carefully lower 1-2 fish at a time into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes per side, or until golden brown and crispy on the outside, and cooked through. Remove and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining fish.
Time: 15 min - 4.
Prepare the pepper sauce: In a large pan or pot, heat 1/4 cup of vegetable oil over medium heat. Add the remaining sliced half onion and sauté until softened, about 3-4 minutes. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Time: 5 min - 5.
Simmer the sauce: Pour in the blended pepper mix. Add the bouillon powder, curry powder, dried thyme, paprika (if using), and a pinch of salt and black pepper. Stir well. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the oil separates from the mixture. Taste and adjust seasoning if necessary.
Time: 15 min - 6.
Combine and serve: Gently add the fried fish to the pepper sauce, carefully spooning the sauce over each fish to coat it evenly without breaking the fish. Alternatively, you can plate the fish and generously spoon the sauce over them. Garnish with fresh chopped parsley or cilantro and sliced red bell pepper strips, if desired. Serve immediately with a side of rice, plantains, or yams.
Time: 5 min
Tips
- 💡For extra crispiness, ensure the fish is completely dry before frying. You can even dust them lightly with a thin layer of cornstarch or flour before frying, though it's not traditional.
- 💡Do not overcrowd the frying pan; fry the fish in batches to maintain oil temperature and ensure even crisping.
- 💡Adjust the amount of Scotch bonnets to your preferred heat level. For less heat, remove seeds and veins.
- 💡Scoring the fish helps the seasoning penetrate and ensures even cooking, contributing to a moist interior.
- 💡When simmering the sauce, keep the heat low and stir often to prevent sticking, allowing the flavors to meld beautifully.
Recipe from TheCookbook.ai
Created by Abdulrasheed Wikoyat