Spicy Fried Fish with African Sauce (cod and tilapia)

Ingredients

• 300 g Fresh cod (cut into uniformly sized pieces)
• 300 g Fresh tilapia (cut into pieces similar to the cod)
• 2 c. à soupe Dogbo spice blend (or African spice) (1 tbsp for each type of fish)
• 2 c. à café Garlic powder (1 tsp for each fish)
• 1 c. à soupe Cayenne pepper powder (½ tbsp for each fish, adjust to taste)
• 1 c. à soupe Milk powder (½ tbsp for each fish, helps tenderize)
• 1 c. à café All‑purpose seasoning (adds salt and extra spices)
• 1 c. à café Salt (for each fish, adjust to taste)
• 3 c. à soupe Vegetable oil (peanut or sunflower) (for frying, high smoke-point oil)
• 0.5 unité Onion (peeled and sliced into thin strips)

Instructions

1. Cut the fish

   On the board, cut the cod and tilapia into pieces about 3 cm on a side to ensure even cooking.

   Time: PT5M

2. Prepare the spice mixes

   In two small bowls, measure 1 tbsp Dogbo, 1 tsp garlic powder, ½ tbsp cayenne pepper, ½ tbsp milk powder, 1 tsp all‑purpose seasoning and 1 tsp salt for each type of fish.

   Time: PT5M

3. Season the fish

   Place the cod pieces in a bowl, add the corresponding spice mix and toss well to coat each piece. Repeat with the tilapia in a second bowl.

   Time: PT5M

4. Prepare the onion

   Peel half an onion and slice it into thin strips.

   Time: PT3M

5. Heat the oil

   Pour 3 tbsp vegetable oil into the pan and heat over medium‑high heat until it reaches about 180 °C (when a small drop of spice paste sizzles immediately).

   Time: PT2M

   Temperature: 180°C

6. Sauté the onion

   Add the onion strips to the hot oil and sauté for 2 minutes until they become translucent.

   Time: PT2M

   Temperature: 180°C

7. Fry the fish

   Add the cod and tilapia pieces to the same pan. Fry for 7 minutes, turning the pieces every 2 minutes to achieve a golden color and even cooking.

   Time: PT7M

   Temperature: 180°C

8. Drain

   Remove the fish with a slotted spoon and place it on paper towels to drain excess oil.

   Time: PT2M

9. Serve

   Arrange the fish on a serving platter and accompany with Ghanaian hot sauces or African red sauce according to your preference.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh cod: Cod, Sea bass
• Instead of Fresh tilapia: White fish fillet, Catfish
• Instead of Dogbo spice blend (or African spice): Ras el hanout, Cajun spice
• Instead of Garlic powder: Fresh minced garlic, Onion powder
• Instead of Cayenne pepper powder: Hot paprika, Red pepper powder
• Instead of Milk powder: Soy cream, Plain yogurt
• Instead of All‑purpose seasoning: Flavored salt, Grill seasoning
• Instead of Salt: Sea salt, Himalayan pink salt
• Instead of Vegetable oil (peanut or sunflower): Peanut oil, Canola oil
• Instead of Onion: Shallot, Leek

Equipment Needed

• Kitchen knife
• Cutting board
• Mixing bowl
• Tablespoon and teaspoon
• Frying pan (20‑25 cm)
• Spatula or kitchen tongs
• Paper towel
• Serving plate

Critical Steps — Do Not Skip

• Mix the spices with the fish evenly
• Heat the oil to the correct temperature (≈180 °C) before adding the fish
• Do not overload the pan to ensure a crispy fry

Chef Tips from the Video

• Use very fresh fish; the fillet texture is crucial.
• Add a pinch of sugar to the spice mix to balance the heat.
• Serve with fresh lime and fragrant rice for a complete meal.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended, fried fish loses its texture.

Room temperature: Consume immediately, otherwise let cool for less than 2 hours.

Make-Ahead Tips

• Pre‑measure the spices and store them in a small airtight bowl.
• The fish can be marinated for up to 30 minutes in the refrigerator for more flavor.