Quirky Foodster

Appetizers

Beignets de Poisson (Fried Fish Fritters)

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20 min
Prep
15 min
Cook

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Ingredients

  • - 400 g (14 oz) firm white fish fillets, deboned
  • - 1 onion, finely chopped
  • - 2 cloves garlic, minced
  • - 1 small chilli, finely chopped
  • - 2 tbsp chopped fresh parsley
  • - 1 egg
  • - 60 g (1/2 cup) plain flour
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
  • - 500 ml (2 cups) vegetable oil, for frying

Method

  1. Finely chop the fish fillets and place in a mixing bowl.
  2. Add the onion, garlic, chilli, parsley, egg, flour, salt, and pepper, and mix well until a cohesive mixture forms.
  3. Shape the mixture into small, flattened patties about 5 cm (2 in) wide.
  4. Heat the oil in a deep pan to 170°C (340°F).
  5. Fry the patties in batches for 3-4 minutes per side, until golden brown and cooked through.
  6. Remove with a slotted spoon and drain on a kitchen towel before serving warm.

Introduction: Found at markets and family gatherings across landlocked Burkina Faso, these fish fritters make use of freshwater fish from the country's rivers and reservoirs, seasoned generously and fried until crisp.

Cultural Background: Found at markets and family gatherings across landlocked Burkina Faso, these fish fritters make use of freshwater fish from the country's rivers and reservoirs, seasoned generously and fried until crisp. They are commonly served as an appetizer before a main meal, often alongside a chilled drink.

Tips: Chill the shaped patties for 15 minutes before frying to help them hold together better. Use a firm white fish so the patties do not fall apart in the oil.

Variations: Add a spoonful of finely chopped smoked fish for extra depth of flavour. Serve with a squeeze of lime and a side of spicy tomato sauce. No authentic vegetarian version exists, as the dish is fish-based by definition.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a dry pan over medium heat for 3-4 minutes per side, or in an oven at 180°C (350°F) for 10 minutes.

Nutrition: Approx. 190 kcal, 14 g protein, 9 g carbohydrate, 11 g fat per fritter (based on 8 fritters).

FAQs:

Q: What fish works best?
A: Tilapia or Nile perch, both common in Burkina Faso’s rivers and reservoirs, work very well.

Q: Can these be baked instead of fried?
A: Yes, bake at 200°C (400°F) for 15-18 minutes, turning once, though the texture will be less crisp.