This is a how-to-make Ghanaian fried fish AKA kyenam. It is a slightly salty and crisp fried fish.
It is difficult putting together recipes for some foods. Like fried eggs, boiled rice, etc. I think Ghanaian fried fish, called kyenam in fante or twi happens to fall in this category. I had always postponed this post as I felt no one is actually looking for Ghanaian fried fish recipe till I found that it’s been searched for on the blog.
There is one thing noticeable about kyenam. It is a little salty with crisp skin. All you need is your fish of choice and some sea salt and oil for frying.
I wanted to spice things up abit when making kyenam some time ago. Like flavouring the oil with bayleaf and garlic. There was not much different in taste. However marinating the fish in garlic, ginger, scotch bonnet pepper and grains of paradise and chicken stock cube before frying takes it to another level.
- 1 lb fish such as snapper
- 1/2 - 1 teaspoon sea salt or to taste
- oil for frying
- 1 tablespoon flour optional
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Clean fish, pat dry and season with sea salt. Rest the fish for about 10 to 15 minutes to take up the flavour of the salt.
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Heat oil in a deep frying pan. It should not necessarily be a deep fry but enough oil to cover the fish. If food tends to stick in the frying pan, add about one tablespoon spoon of flour to the oil. The flour will spread and coat the pan.
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Put salted fish, one at a time into the hot oil. Leave enough space to make turning of the fish easier. Fry on one side for six to eight minutes. Turn and fry on the other side.
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Remove fried fish from the pan onto a paper lined plate. Serve fish with salad, kenkey, jollof or with any dish of choice.
