WHOLE FRIED FISH
A dish where an entire fish is cleaned, seasoned, and deep-fried until the skin is crispy and golden, while the inside remains moist and tender
Steps:
Preparing the Fish:
- Rinse and pat dry: Rinse the fish under cold water, then pat them dry with paper towels.
- Remove scales and guts: Remove the scales and guts from the fish, if not already done.
Creating the Spice Blend:
- Mix spices: In a small bowl, mix the garlic, ginger, cumin, coriander, soy sauce light, pepper ,and salt.
Frying the Fish:
- Heat oil: Heat about 2-3 inches (5-7.5 cm) of vegetable oil in a deep-frying pan or a deep fryer to 350°F (175°C).
- Fry the fish: Carefully place 1-2 fish into the hot oil. Fry for 5-7 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining fish.
- Drain excess oil: Remove the fried fish from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving:
- Garnish: Garnish the fried fish with chopped parsley or cilantro.
- Serve with sides: Serve the whole deep-fried fish with your favorite Ugandan sides, such as matooke (steamed or fried green bananas), Ugali , Sukuma wiki (stir-fried greens) or French fries.