Fried Fish In Peanut Sauce Cameroon Recipes

DEEP FRIED FISH BITES

Steps:

• Cover fillets with water in saucepan. Bring to a boil.
• Simmer covered for 5 minutes until fish flakes when tested with a fork.
• Drain, cool and flake.
• Beat 1 egg with fork in bowl. Add next 9 ingredients. Add fish. Mix well.
• Let stand 10 minutes so crumbs absorb moisture.
• Shape mixture into 1 inch balls.
• Beat 2 large eggs and 2 tbsp water together with fork.
• Dip ball in egg mixture and coat with crumbs.
• Deep fry in hot 400F fat until browned.
• Serve with picks and seafood sauce.
• To make as patties, form into 4 patties and dip in bread crumbs.
• Brown on both sides in 2 tbsp hard margarine not butter.

FRIED FISH IN PEANUT SAUCE (CAMEROON)

Steps:

• Heat the palm oil on a skillet and fry the fish with half the garlic, turning once. When the fish is cooked through, remove from heat and drain on paper towels.
• Mix the coriander with the ginger, nutmeg, salt, pepper and fish flakes (or ground dried shrimp if using).
• Now bring four cups of water to a boil. Add the fish head and the spice/dried fish mixture. Note: I used fish stock instead of water, because I didn't have the head.
• In another skillet, heat the peanut oil and fry the onion with the remaining garlic. When the onion is brown, reduce the heat and add the chili pepper. Now add the fish.
• Remove the fish head from the broth and add the peanut butter. Stir until smooth. Bring to a boil, then reduce heat and simmer until the sauce thickens.
• Add the sauce to the fish and onions and garnish with the remaining dried shrimp, if using (I just used fresh salad shrimp). Cook until heated through.
• Serve over boiled white rice with sese plantains.