Entree: Ethiopia – Afar – Afar Fried Fish (Whole coastal-style fish seasoned with Afar spices, marinated and pan-fried until crisp)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 30 min

Total 52 min

Ingredients

- 4 whole small fish (tilapia or snapper), approx. 8 oz (225 g) each, scaled and gutted
- 1 cup (240 ml) vegetable oil for frying
- 2 tbsp (30 g) berbere spice blend
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 g) kosher salt
- 1 tsp (2 g) black pepper
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) fresh lemon juice (plus lemon wedges to serve)
- 1 medium onion, thinly sliced (approx. 4 oz / 115 g)
- 2 tbsp (30 ml) white vinegar (for quick-pickled onion)
- 1/4 cup (15 g) chopped fresh cilantro or flat-leaf parsley for garnish

Instructions

1. Rinse and pat the whole fish dry. Make 3–4 diagonal cuts on each side to help seasoning penetrate. In a bowl combine berbere, turmeric, salt, pepper, minced garlic, minced ginger, and lemon juice to form a paste. Rub the paste all over the fish and inside the cavity. Let marinate 20–30 minutes at room temperature (or up to 2 hours refrigerated).
2. While the fish marinates, toss the sliced onion with white vinegar and a pinch of salt; set aside to quick-pickle.
3. Heat vegetable oil in a large heavy skillet over medium-high heat until shimmering (about 350°F / 180°C if using a thermometer). Carefully add the fish in a single layer (cook in batches if necessary) and fry 4–6 minutes per side depending on thickness, turning once, until skin is deep golden and flesh flakes easily near the bone.
4. Transfer fried fish to a rack or paper towel-lined plate to drain briefly. Serve the fish hot garnished with chopped cilantro and lemon wedges, accompanied by the pickled onion and flatbread or steamed rice.