Fried fish in spicy batter...street food gourmet
Recipe type: street food
Cuisine: Nigerian gourmet
Prep time: 
Cook time: 
Total time: 
Serves: 4
for fish and marinade
  • 2 cups of oil for frying
  • 4 small sized indian mackerel(you may use any type of fish you wish)(I had mackerel redily available). You may even use fish fillets and reduce the oil for frying
  • 1 cayenne pepper or finger chili
  • 1habanero pepper
  • half of a small onion
  • 1clove of garlic(optional)
  • 1inch of fresh ginger
  • salt for seasoning
  • 1tsp of any oil
  • a dash of siracha sauce(optional)
for pickled topping
  • 1small onion sliced into rings
  • 1small green cayenne pepper or finger chili
  • 1small red cayenne pepper of finger chili
  • 2stalks of scallions
  • 1-1½ tsp of distilled white vinegar
  • a pinch of salt
for the batter
  • ½-1cup of all purpose flour
  • 1tbsp of baking powder(this helps in infusing air into the batter for a better crust). If using beer as your liquid; then there is no need for any rising agent
  • 1cup of beer or water(I used water, it's lent lol)
  • ½tsp of garlic powder
  • a pinch of salt
  • 1tbsp of cayenne or chili powder(add more for more heat if desired)
  • ½tsp of paprika
  • ½tsp of black pepper
for fish
  1. wash and season the fish with salt only(you may score the sides of the fish)
  2. pack a small blender full with the fresh ingredients along with the oil and blend into a rough paste. Pour the paste into the fish. Make sure you get the paste into the fish as much as possible then cover and let it marinade for an hour to 24hours
for thepickled topping
  1. slice and chop all the vegetables and peppers, season with a pinch of salt and vinegar. Toss, cover and let it sit in the refrigerator until the fish is ready
heat a frying pan with the oil, making sure the oil for frying is hot
mix the batter
  1. mix all the ingredients for the batter and stir with a whisk or with a spoon; then dip the fish into it and fry in the hot oil. (You may use the batter for some shrimp too)
  2. Let fish fry until thoroughly golden brown and crispy. let it drain excess oil into a bowl or plate lined with paper towel.
  3. garnish with the topping mix and serve immediately. The juices from the mix will soak into the fish and give it sort of a pickled sweet and spicy taste. I served mine with mini moin moin(bean pudding) cups
Recipe by Nigerian Lazy Chef at