Africa, especially West African Nigerian is known for many Owambe Parties. All kinds of mouth watering delicacies are served at such occasions. Well, one of such events I attended, I was served this snacky delight, fried fish, and coleslaw salad, garnished with some lettuce.

Fried fish is a simple dish made by coating fish fillets or whole fish in a flour or batter or breadcrumbs and then deep-frying or pan-frying them until golden brown and crispy.

The process usually involves seasoning the fish, soaking it in flour or batter, and frying it in hot oil.

Fried fish is popular in many cuisines around the world, Nigeria and Africa is not left out and this can be served with various sides, like as coleslaw, or rice, and often accompanied by sauces like tartar or hot sauce. It’s known for its crunchy, tasty and snacky taste.

Fried Fish

Ingredients for 2 servings:

• 1 big size fish (tilapia, croaker, or your favourite)
• Salt and seasoning to taste
• 1 tsp red ground pepper
• 1 tsp ground cameroon pepper
• 1 tsp garlic powder
• 1 tsp ginger powder
• 2 cooking spoons flour
• 1 cooking spoon bread crumbs
• 1 tsp dried thyme
• Vegetable oil (for frying)
• Lemon wedges (for garnish)

Method:

1. Clean and season the fish:
2. Rinse the fish thoroughly and pat it dry with paper towels.
3. Season it inside and out with salt, and seasoning to taste, including the pepper, garlic powder, ginger powder, and thyme.
4. Let it marinate for about 10 minutes.
5. Remove from the marinated mix, roll in bread crumbs, roll in flour or if you prefer the better, its okay as well.
6. Fry the fish by heating the vegetable oil in a large frying pan over medium-high heat.
7. Fry the fish for about 5 minutes on each side until it’s golden brown and cooked through.
8. Be careful when flipping to avoid breaking the fish.
9. Once this is done, place the fish on paper towels to absorb any excess oil.
10. Serve by garnishing with lettuce alongside a cold cole slaw salad.
11. Our zesty fried fish is ready.

Cole Slaw Salad

Ingredients for 2 servings

• 2 big carrots, grated
• 3 tablespoons of mayonnaise
• 2 tablespoons lemon juice
• 1 small cabbage (green), shredded
• 1 tablespoon honey (optional, for sweetness)
• Salt and pepper to taste
• 1 thinly sliced red onion or green onions (optional)

Method

1. Prepare the vegetables by shredding the cabbage finely.
2. You can use a sharp knife.
3. Grate the carrots and thinly slice the onions if you’re using them.
4. Make the dressing in a bowl, by whisking together the mayonnaise, honey (if using).
5. Add a pinch of salt and pepper and some seasoning to taste.
6. Toss the salad into a large mixing bowl.
7. Combine the shredded cabbage, grated carrots, and onions.
8. Chill them to get the best result.
9. Let the coleslaw sit in the fridge for at least 30 minutes to an hour to allow the flavours to mix together.
10. Serve cold alongside the fried fish

Simply wash and dry the fresh lettuce leaves, then serve them alongside your fried fish and salad for a refreshing crunch.