Description
We Usually made with white fish varieties like tilapia, cod, or red snapper, it is seasoned with spices, often coated in flour, cornmeal, or a liquid batter, and then submerged in hot oil. The high heat seals in the natural juices of the fish while creating a satisfyingly crunchy texture. In local Ghanaian cuisine, fried fish is a staple protein, prized for its savory aroma and ability to pair perfectly with spicy pepper sauces, shito, and hot kenkey or banku. It is highly versatile and serves as an excellent source of lean protein and essential minerals.
