Light, golden fritters of seasoned fish mixed with onion and parsley, shallow-fried until crispy on the outside and tender within.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Combine chopped fish, onion, parsley, scotch bonnet, garlic powder, salt, and pepper.
-
2
Add egg and flour. Mix until the mixture holds together.
-
3
Heat oil in a frying pan over medium heat.
-
4
Drop spoonfuls of mixture into hot oil. Flatten slightly.
-
5
Fry 3-4 minutes per side until golden brown and cooked through.
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6
Drain on paper towels and serve hot with lime wedges.
Did You Know?
Firiré vendors near Dakar's fishing beaches time their frying to coincide with the pirogues coming in, guaranteeing the freshest possible fish in every fritter.
Chef's Notes
Equipment Tips
- mixing bowl
- frying pan
- slotted spoon
Garnishing
lime wedges, parsley
Accompaniments
hot pepper sauce, bread
The Story Behind Firiré
Firiré emerged from Senegal's coastal fishing communities, where the day's catch needed to be prepared quickly and affordably. The simple fritter became a staple snack along the Petite Cote and in Dakar's fishing neighbourhoods, evolving into a beloved street food.
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