Crispy Fried Whole Fish, Ethiopian Style
I got invited to my first fishing trip. Catching and eating fish I caught was a truly rewarding experience.
You can find Berbere spice mixture at your local Ethiopian market, or online.
I will be selling it on my online soon.
I love using Cornstarch because it creates a crisper coating that will hold up to sauces better and will absorb less of the frying oil
1. Have fish cleaned and scaled, but left whole. Score on each side diagonal slashes. Rub lightly with salt, Berbere (Ethiopian spice blend), or Cayenne pepper.
2. Cover fish with cornstarch
3. Heat oil in a deep fryer (enough to cover fish completely.) Add fish and deep-fry until done, 6 to 8 minutes, depending on size. Drain on paper towels.
4. Serve hot with a soy sauce dip and Ethiopian Salad.
1/2 tablespoon garlic, grated
1/2 tablespoon ginger, grated
1 whole lemon zested and juiced
1 cup diced tomato
2 tablespoons red onion, finely chopped
1 tablespoons jalapeño, finely chopped
1/4 tablespoons olive oil
black pepper, to taste
kosher salt, to taste
4 cups romaine lettuce, chopped
In a large bowl, combine the garlic, ginger, lemon zest and juice, whisk together with the olive oil. Add tomatoes, onion, and jalapeño. Season with salt, and pepper. Toss well.
Add the lettuce and toss again.