Entree: Chad – Central Culinary Region – Fried Nile Perch (Crisply fried Nile perch fillets seasoned with Central Chadian spices and served with a tangy onion-tomato relish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 Nile perch fillets, approx. 8 oz (225 g) each
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) fine cornmeal
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) ground ginger
- 1/2 tsp (2.5 ml) cayenne pepper or local chili powder
- 2 cloves garlic, minced
- 1 tbsp (15 ml) lemon juice
- 1 Maggi or bouillon cube, crumbled (optional)
- Vegetable oil or peanut oil for frying
- For the relish:
  - 1 medium tomato, diced (approx. 5 oz (140 g))
  - 1 small onion, thinly sliced (approx. 4 oz (115 g))
  - 1 tbsp (15 ml) lemon juice
  - 2 tbsp (8 g) chopped fresh parsley or cilantro
  - 1/4 tsp (1.25 ml) salt

Show original ingredient measurements

- 2 Nile perch fillets, approx. 8 oz (225 g) each
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) fine cornmeal
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) ground ginger
- 1/2 tsp (2.5 ml) cayenne pepper or local chili powder
- 2 cloves garlic, minced
- 1 tbsp (15 ml) lemon juice
- 1 Maggi or bouillon cube, crumbled (optional)
- Vegetable oil or peanut oil for frying
- For the relish:
  - 1 medium tomato, diced (approx. 5 oz / 140 g)
  - 1 small onion, thinly sliced (approx. 4 oz / 115 g)
  - 1 tbsp (15 ml) lemon juice
  - 2 tbsp (8 g) chopped fresh parsley or cilantro
  - 1/4 tsp (1.25 ml) salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat fish fillets dry with paper towels. In a small bowl combine garlic, lemon juice, crumbled bouillon (if using), 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) black pepper; rub mixture evenly over both sides of the fillets and let rest 10–15 minutes.
2. In a shallow dish whisk together flour, cornmeal, remaining salt, remaining black pepper, ground ginger, and cayenne.
3. Dredge each fillet in the seasoned flour mixture, pressing gently to adhere an even coating; shake off excess.
4. Heat about 1/2 inch (1.27 cm) of oil in a large skillet over medium-high heat until shimmering (oil should register about 350°F / 175°C if using a thermometer).
5. Fry fillets 3–5 minutes per side, depending on thickness, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain briefly.
6. While fish cooks, toss relish ingredients together in a bowl and let sit 5 minutes to marry flavors.
7. Serve fried Nile perch hot with the onion-tomato relish and lemon wedges.

1. Pat fish fillets dry with paper towels. In a small bowl combine garlic, lemon juice, crumbled bouillon (if using), 1/2 tsp salt, and 1/4 tsp black pepper; rub mixture evenly over both sides of the fillets and let rest 10–15 minutes.
2. In a shallow dish whisk together flour, cornmeal, remaining salt, remaining black pepper, ground ginger, and cayenne.
3. Dredge each fillet in the seasoned flour mixture, pressing gently to adhere an even coating; shake off excess.
4. Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering (oil should register about 350°F / 175°C if using a thermometer).
5. Fry fillets 3–5 minutes per side, depending on thickness, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain briefly.
6. While fish cooks, toss relish ingredients together in a bowl and let sit 5 minutes to marry flavors.
7. Serve fried Nile perch hot with the onion-tomato relish and lemon wedges.