This is so delicious that Mr. Riaz was raving about it.
It is yummy and easy recipe I want to share because I have to and I must because I want to so very badly.
Here we go. 1 kilo or 1 pound of either frozen or fresh fish can be used and it can be any type so don’t worry.
If it is frozen just put it on a plate and set it in your fridge overnight to unthaw.
My fish came whole and uncleaned. I took the front of the teaspoon, started from the head and worked my way up to the head.
The gills were attached and I took the heads off so no one looks and says eeek. Now with my clean fish I can proceed. Fish fillets can be used too.
These were fresh sardines I used. In a cereal bowl I added 1 egg which is used for binding.
I added 1 pinch of uziza seeds and 1 small bullion cube to my mortar and pestle and crushed them before I added it to the egg.
I also added 1 pinch each of thyme and basil. I added 1 drop of pepper sauce or add either 1 pinch of red chili powder or African yellow chili powder and 3 dashes of maggi or knorr aroma.
The pepper sauce I added was Matouk’s Trinadad scorpion pepper sauce. Any type of pepper sauce you have on hand can be used that you have is ok.
I added 1 handful of Ijebu gari and mixed with the egg, 1 clove of garlic crushed, 3 tbs of water and applied to my fish.
I heated up my cast iron skillet on high heat then added 1/4 cup of corn oil for shallow frying.
Now with my fish coated with the Ijebu gari mixture is ready to be cooked in the oil.
I fried in batches of 4 at a time until there is no more fish left.
I fried it while turning every 3 minutes so it can be nice and golden brown and the fish done to perfection.
I take them out and drain them on a plate lined with paper towel.
At this stage it is ready to be enjoyed alone or with an icy cold non alcoholic malt beverage of choice or as I prefer Goya malta light, jollof pasta, jollof rice, jollof bulgar, jollof spaghetti or jollof quinoa.
I hope you enjoy this recipe like we did.
