Street Food
Beignets de Poisson Frit
Ingredients
- - 400g (14 oz) firm white fish fillets, finely chopped
- - 1 small onion, finely chopped
- - 1 clove garlic, minced
- - 1 egg
- - 3 tbsp flour
- - 1/2 tsp salt
- - 1/4 tsp black pepper
- - 1/4 tsp chilli powder (optional)
- - 500ml (2 cups) vegetable oil, for frying
- - 1 lime, cut into wedges, for serving
Method
- In a bowl, combine the chopped fish, onion, garlic, egg, flour, salt, pepper and chilli powder, mixing until well combined into a thick mixture.
- Heat the oil in a deep pan to 175°C (350°F).
- Using two spoons, shape small portions of the mixture into rough patties or balls and carefully lower into the hot oil.
- Fry in batches for 3-4 minutes, turning occasionally, until golden brown and cooked through.
- Remove with a slotted spoon and drain on a kitchen towel.
- Serve hot with lime wedges for squeezing over.
Introduction: Crispy fried fish fritters are a popular street snack in towns near Lake Chad and along the Chari and Logone rivers, sold by vendors as a quick, protein-rich bite that pairs well with a squeeze of lime and a spicy dipping sauce.
Cultural Background: Crispy fried fish fritters are a popular street snack in towns near Lake Chad and along the Chari and Logone rivers, sold by vendors as a quick, protein-rich bite that pairs well with a squeeze of lime and a spicy dipping sauce.
Tips: Chop the fish finely and evenly for the best texture, and avoid overcrowding the pan, which lowers the oil temperature and leads to greasy fritters.
Variations: A finely chopped fresh chilli can be added to the mixture for extra heat. Some vendors add a pinch of ground coriander seed for aromatic depth. No authentic vegetarian version exists for this dish; not converted.
Storage: Best eaten fresh; leftovers keep in an airtight container in the refrigerator for 1 day.
Reheating: Reheat in a dry frying pan over medium heat for 2 minutes per side, or in an oven at 180°C (355°F) for 6-8 minutes.
Nutrition: Approx. 160 kcal, 14g protein, 6g carbohydrate, 9g fat per fritter (based on 10 fritters).
FAQs
Q: Can I use canned fish instead of fresh?
A: Fresh fish gives the best texture, but well-drained canned fish such as mackerel can be used in a pinch.
Q: What dipping sauce goes well with these?
A: A simple mix of chilli, lime juice and a touch of oil makes a good, authentic dipping sauce.