POISSON FRIT À L'ODIKA, CUISINE GABONAISE et Guinée ÉQUATORIALE

odika (African nut sauce)

🥗Healthier: peanut sauce

💰Cheaper: sunflower seed butter

Peanut sauce provides a similar nutty flavor at a lower cost.

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Frozen fish can be more affordable and convenient.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and widely available.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is a more economical option.

Clean and gut the fish, then rinse under cold water.

Pat the fish dry with paper towels and season with salt and pepper.

In a bowl, mix flour and cornmeal together for coating.

Heat cooking oil in a deep frying pan over medium-high heat until shimmering.

Coat the fish in the flour and cornmeal mixture, ensuring even coverage.

Carefully place the coated fish in the hot oil and fry until golden brown, about 5-7 minutes per side.

Remove the fish and drain on paper towels to absorb excess oil.

In a separate pan, sauté garlic and onion until translucent.

Add chopped tomatoes, bell pepper, and cayenne pepper; cook until softened.

Stir in odika sauce and simmer for 5 minutes, adding water to adjust consistency.

Serve the fried fish topped with odika sauce and garnish with parsley and lime.

Cooking Techniques

Spice Level:

Allergens