How to cook Ghanaian Traditional Fried Fish
- 4 fresh snapper or small salmon trout
- 3 tablespoons peeled and finely grated fresh ginger
- 2 fresh red chiles, mashed into a pulp
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- Scale and clean all the fish, remove the gills, and cut off the fins and the tails. Lay the fish flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts.
- Prepare the seasoning by mixing the ginger, chiles, and salt into a paste, and stuff some in the cuts on both sides of each fish. Rub some of the remaining paste all over the fish.
- Heat the oil in a deep skillet, and deep-fry each fish until crisp and golden brown, being careful not to overcook. Remove from the oil and drain.
- Serve the Ghanaian Traditional Fried Fish hot.
The Ghanaian Traditional Fried Fish recipe very easy to prepare and so good!
The Ghanaian name for this recipe is Keynam
If you wish you may grill your fish rather than deep-fry it.
This the best served hot, garnished with salad vegetables of your choice, such as lettuce, finely chopped spinach, bell peppers, tomatoes, and onions.
This recipe for Ghanaian Traditional Fried Fish serves/makes: 4
The Ghanaian Traditional Fried Fish (Keynam or Kenan) recipe is adopted from A Taste of Africa: Traditional and Modern African Cooking by Dorinda Hafner
Main Ingredient: Snapper
Preparation Method: Deep Fried
(more Deep Fried