Fried fish is a staple in many West African countries, often served during celebrations, family meals and street‑food gatherings. The technique of marinating with aromatic spices like ginger and then deep‑frying dates back to colonial trade routes that introduced new seasonings and cooking fats.

In Côte d’Ivoire and Ghana, fish is frequently seasoned with ginger, garlic, and local spice blends before frying. In Senegal, a similar dish uses a tomato‑based pepper sauce after frying, while in Nigeria, fish may be coated in a batter of yam flour.

It is typically presented on a large platter alongside staples such as rice, fufu, boiled plantains, igname (taro) or cassava, and a side of spicy pepper sauce or tomato stew.

Fried fish is common at holidays like Christmas, New Year’s, weddings, and communal gatherings called "fêtes" where families share large, shareable plates.

The use of African ginger powder and a brief marination period creates a fragrant, slightly spicy crust while the addition of flour directly to the oil prevents sticking and yields an extra‑crisp exterior.

Overcrowding the pan, not letting the oil reach 180 °C, and skipping the 2‑hour marination are the biggest pitfalls. Each leads to soggy, unevenly cooked fish.

Adding a thin layer of flour to the oil creates a barrier that keeps the fish from adhering to the pan and promotes an even golden crust without a heavy batter.

Yes, you can fry the fish up to a day in advance. Store it in an airtight container in the refrigerator and reheat in a hot oven (180 °C) for 5‑7 minutes to restore crispness.

The exterior should be deep golden‑brown and crisp, while the interior is opaque, flaky, and moist. The fish should release easily from the pan without tearing.

When the flesh is no longer translucent, flakes easily with a fork, and the internal temperature reaches 63 °C (145 °F), the fish is fully cooked.

The YouTube channel LA CUISINE D’AMA focuses on home‑cooked West African recipes, sharing traditional techniques, festive dishes, and everyday meals with a modern, easy‑to‑follow style.

LA CUISINE D’AMA emphasizes authentic spice blends, simple marinades, and practical tips like using flour in the oil to prevent sticking, all presented in French with a warm, personal narrative that feels like cooking with a family member.