Ghanaian Fried Mackerel with Fried Yam

Ingredients

• 2 tablespoons Powdered milk
• 3 cups All‑purpose flour
• 1 tablespoon Maggie powder (stock cube)
• 1 tablespoon Salt
• 1 tablespoon Fish seasoning
• 3 pieces African chilies (Very hot spice, adjust to taste)
• 90 g Fresh ginger (Peeled and coarsely chopped)
• 3 cloves Garlic (Crushed)
• 1 piece Medium onion (Sliced)
• 1 tablespoon Turmeric powder
• 2 pieces Yams (About 1 kg total, peel)
• 500 ml Frying oil (peanut or sunflower) (Heat to 180 °C)
• 4 fillets of 150 g Fresh mackerel (Cleaned and cut into 3 pieces)

Instructions

1. Clean the mackerel

   Make an incision along the belly, remove the dorsal fins, then open the belly with scissors or a knife. Remove the innards, rinse thoroughly with cold water while scrubbing the inside and the head.

   Time: PT5M

2. Cut the fish

   Cut each mackerel fillet into three medium‑sized pieces.

   Time: PT2M

3. Prepare the spice paste

   Place the ginger, garlic, sliced onion and African chilies in the blender. Blend until a smooth paste forms.

   Time: PT5M

4. Marinate the fish

   In a large bowl, mix the spice paste with the fish, Maggie powder, salt, fish seasoning and turmeric powder. Cover with plastic wrap and let rest for 5 minutes.

   Time: PT5M

5. Prepare the yams

   Wash the yams, cut off both ends, then cut into diagonal sections about 1 cm thick.

   Time: PT5M

6. Turmeric‑water mixture

   In a bowl, dissolve the turmeric powder with a little water and a pinch of salt.

   Time: PT3M

7. Soak the yams

   Submerge the yam pieces in the turmeric‑water mixture and let rest for 5 minutes.

   Time: PT5M

8. Prepare the coating batter

   In a bowl, combine the flour, powdered milk, Maggie, salt and fish seasoning until a slightly grainy batter forms.

   Time: PT3M

9. Coat the fish

   Roll each fish piece in the coating batter until well covered.

   Time: PT5M

10. Heat the oil

    Heat the oil in the pan over medium‑high heat until it reaches about 180 °C.

    Time: PT5M

    Temperature: 180°C

11. Fry the fish

    Place the fish pieces in the hot oil, turn regularly to achieve an even golden color, then remove when crisp.

    Time: PT8M

    Temperature: 180°C

12. Drain the fish

    Place the fried fish on paper towels to remove excess oil.

    Time: PT2M

13. Heat the oil for the yams

    Reheat the oil to 180 °C, ready for frying the yams.

    Time: PT5M

    Temperature: 180°C

14. Fry the yams

    Drop the yam pieces into the hot oil, stir occasionally until a bright golden color is achieved.

    Time: PT8M

    Temperature: 180°C

15. Drain the yams

    Remove the fried yams and place on paper towels.

    Time: PT2M

16. Serve

    Arrange the fried mackerel and yams on a platter, accompany with black pepper sauce or your favorite hot sauce.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

20 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Powdered milk: Whole milk powder
• Instead of All‑purpose flour: Whole wheat flour
• Instead of Maggie powder (stock cube): Chicken stock powder
• Instead of Salt: Sea salt
• Instead of Fish seasoning: Paprika + black pepper
• Instead of African chilies: Scotch bonnet chilies, Habanero chilies
• Instead of Fresh ginger: Ground ginger (1/2 tsp)
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Medium onion: Shallot
• Instead of Turmeric powder: Sweet paprika
• Instead of Yams: Sweet potatoes
• Instead of Frying oil (peanut or sunflower): Canola oil
• Instead of Fresh mackerel: Fresh tuna, Sea bream

Equipment Needed

• Kitchen knife
• Kitchen scissors
• Cutting board
• Blender
• Mixing bowl
• Frying pan (or wok)
• Kitchen thermometer (optional)
• Kitchen tongs or spatula
• Paper towels (optional)
• Plastic wrap (optional)

Critical Steps — Do Not Skip

• Thorough cleaning of the fish to avoid residual odors.
• Coating the fish with the flour batter to achieve crispiness.
• Maintain the oil at 180 °C during frying.

Chef Tips from the Video

• Use fresh chilies for authentic Ghanaian heat.
• Sprinkle a little extra chili powder on the fish just before serving for an extra punch.
• Serve with rice or flatbread to soak up the sauces.

Troubleshooting

Storage

Refrigerator: Store fried fish and yams in airtight containers for up to 2 days.

Freezer: Pack separately in plastic wrap then freeze up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the fish overnight in the refrigerator for more flavor.
• Cut and soak the yams ahead of time, then dry before frying.
• Pre‑heat the oil while you finish preparing the ingredients.