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smoked fish

🥗Healthier: grilled fish

💰Cheaper: canned fish

Canned fish provides a budget-friendly alternative with similar flavors.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive while still being a neutral cooking oil.

Rinse the fish under cold water and pat dry with paper towels.

Remove any scales, fins, and internal organs from the fish.

Season the fish generously with salt, black pepper, and lemon juice or vinegar.

Allow the fish to marinate for at least 30 minutes to enhance flavor.

In a shallow dish, pour some all-purpose flour.

Coat each fish evenly with flour, shaking off any excess.

In a large frying pan or skillet, heat enough oil over medium-high heat until hot but not smoking.

Carefully place the coated fish into the hot oil, being cautious not to overcrowd the pan.

Fry the fish until golden brown and crispy on both sides, turning once if necessary, about 5-7 minutes per side depending on the size of the fish.

Once cooked through and crispy, use a slotted spoon or tongs to remove the fish from the oil.

Place the fried fish on a plate lined with paper towels to drain off any excess oil.

Serve the Makayabu hot as a street food snack or meal, optionally with hot sauce, spicy condiments, or a side of fried plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary