Entree: Sierra Leone – Southern Culinary Region – Fried Fish with Plantains (Seasoned whole fried fish served with slices of fried ripe plantain and a spicy tomato-pepper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 whole snapper or croaker, scaled and gutted, score sides, approx. 10 oz (285 g) each (2 × 285 g)
- 1 1/2 cups (360 ml) vegetable oil for frying (360 ml)
- 1/2 cup (65 g) all-purpose flour for dredging (65 g)
- 1 tsp (5 g) salt for fish (5 g)
- 1/2 tsp (2 g) black pepper for fish (2 g)
- 1 tsp (2 g) curry powder (2 g)
- 1 tsp (5 g) garlic powder or 2 cloves fresh garlic, minced (5 g) or (6 g)
- 3 large ripe plantains, peeled and sliced on the bias, approx. 8 oz (225 g) each (3 × 225 g)
- 2 tbsp (30 ml) vegetable oil for plantains (30 ml)
- 1 medium onion, thinly sliced, approx. 6 oz (170 g) (170 g)
- 2 large tomatoes, chopped, approx. 8 oz (225 g) (225 g)
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (use to taste)
- 1 tbsp (15 ml) tomato paste (15 ml)
- 1/2 cup (120 ml) water or fish stock (120 ml)
- 1 tbsp (15 ml) white vinegar or lime juice (15 ml)
- 1 tsp (5 g) sugar (optional) (5 g)
- Salt and freshly ground black pepper to taste (to taste)
- Fresh cilantro or chopped parsley for garnish (optional) (optional)

Instructions

1. Pat the whole fish dry, then season inside and out with 1 tsp (5 g) salt, 1/2 tsp (2 g) black pepper, curry powder, and garlic powder. Lightly dredge each fish in 1/2 cup (65 g) flour, shaking off excess.
2. Heat 1 1/2 cups (360 ml) vegetable oil in a large skillet or shallow fryer over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry the fish one at a time, 4–6 minutes per side depending on thickness, until skin is crisp and flesh flakes easily. Transfer to a paper towel–lined plate and keep warm.
3. While fish cooks, heat 2 tbsp (30 ml) oil in a second skillet over medium heat. Add sliced plantains in a single layer and fry 2–3 minutes per side until golden and caramelized. Drain on paper towels and season with a pinch of salt.
4. For the sauce, drain most of the oil from the plantain pan, leaving 1 tbsp (15 ml). Sauté the sliced onion until soft, about 4 minutes. Add chopped tomato, scotch bonnet, and tomato paste; cook 3–4 minutes.
5. Pour in 1/2 cup (120 ml) water or stock, add vinegar or lime juice and sugar if using, then simmer 4–5 minutes until slightly reduced. Season with salt and pepper to taste.
6. Plate each fried fish with a portion of fried plantains and spoon spicy tomato-pepper sauce over or beside the fish. Garnish with chopped cilantro or parsley if desired. Serve immediately.