Whole small fish coated in seasoned flour and deep-fried until shattering-crispy, served with a bright tomato-onion salsa and fried plantains.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate
Garnishes: lime wedges, onion rings
Accompaniments: fried plantains, pepper sauce, tomato salsa
Instructions
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1
Clean and score fish on both sides. Season with salt and lime juice.
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2
Mix flour with garlic powder, ginger, and cayenne.
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3
Coat fish thoroughly in seasoned flour, shaking off excess.
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4
Heat oil to 180°C (350°F). Fry fish 5-6 minutes per side until golden and crispy.
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5
Drain on paper towels.
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6
Serve with lime wedges, pepper sauce, and fried plantains.
Did You Know?
Poisson frit vendors near Libreville's markets fry fish so fresh that some customers swear they can still taste the river.
Chef's Notes
Equipment Tips
- deep frying pan
- plate
- paper towels
Garnishing
lime wedges, onion rings
Accompaniments
fried plantains, pepper sauce, tomato salsa
The Story Behind Poisson Frit
Fried fish is a staple of everyday Gabonese cuisine, reflecting the country's abundant rivers and Atlantic coastline. The technique of coating in seasoned flour was influenced by French colonial cooking, but the bold garlic-ginger-chilli seasoning is entirely Gabonese.
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