Recipe Fish Croquettes with Herbs

Ingredients :

300 g white fish
1/2 bunch of coriander
1/3 bunch of flat parsley
400 g mashed potatoes
1 clove of garlic
2 small shallots
2 eggs
3 tablespoons corn flour


1In a chopping robot bowl, pour the fish in pieces, the coarsely chopped fresh herbs, garlic, shallots and eggs. Mix well all ingredients. Pour this dough into a bowl. Add mashed potatoes and corn flour. Salt, pepper and shape the croquettes.
2Place the croquettes in the bread crumbs. Heat the oil in a large frying pan. Fry the croquettes on each side, about 5 minutes

Recipe for Ground and Fried Fish


– 250g of fish fillets
– 100g of rice
– 1 small onion, cubed
– 2 eggs
– 2 tablespoons chopped parsley
– 2 tablespoons flour
– Frying oil
– Salt, pepper, cumin, saffron

Preparation :

– Rinse the rice and blanch it for 2 minutes in boiling water, drain it in a colander.
– Cut the fish fillets into pieces.
– In an electric robot put the pieces of fish, the cooked rice, the onion cubes and mix the whole.
– Place fish mixture, eggs, spices, chopped parsley and flour in a bowl, mix well.
– Take portions of the preparation with a tablespoon and place them in a bath of hot oil, to make them brown on all sides. Drain on paper towels.
– Serve immediately.

Recipe of yassa fish


  • 2 sea bream
  • 400 g. onions
  • 10 cl of oil
  • 1/2 head of garlic
  • 3 feet green onions
  • 2 tbsp of vinegar
  • 1 lime
  • 1 pepper
  • 1 laurel leaf
  • 1 cube maggi with vegetables
  • 1 tbsp of mustard
  • Salt
  • Pepper


Wash the green onions before chiselling them. Peel and finely chop an onion, and three cloves of garlic. Squeeze the lime. Pour the lemon juice into a hollow dish. Add the salt, pepper, green onion, onion, cloves of garlic and 3 tablespoons of oil. Mix and reserve.

Scale and empty the sea bream. Wash them thoroughly, then pat them. Using a sharp knife, make three notches on both sides of the fish. Put the fish in the marinade for 1 hour.

Peel the rest of the onions and garlic. Slice the onions and chop the garlic cloves. Heat the remaining oil in a sauté pan. Brown the onions, then add the garlic, bay leaf, mustard and chilli. Continue cooking 2 minutes, then pour the cube that you have diluted in 15 cl of water. Salt, pepper and add the vinegar. Mix and continue cooking for 10 minutes.

Grill seabream on barbecue for 15 to 20 minutes, turning halfway through cooking.

Do not forget to put some oil on the grid before putting the sea bream.

For steamed rice: count 2 glasses of rice for 4 people. Heat 3 glasses of salted water. To boil add the rice, mix and cook for 20 minutes with cover and over very low fire.

The ideal is to put a diffuser under the pan.

Recipe Pastel fataya of fish Senegal


For the dough: 400 g flour

1 C. Soup oil
1 egg, salt and pepper
For stuffing: 200 g grouper
1 onion
2 cloves garlic
1 stock of fish
Salt pepper

For the sauce:

1 b. Tomato concentrate
1 tomato
2 onions
the vinegar
Cube Maggi
Garlic, chilli
Consider preparing a paste two hours before the pastels.

Dough :

In a bowl, combine flour, salt, eggs, oil and water. Let stand 2 to 3 hours.
Knead the dough and spread in small disks (diameter of a water glass).
Prepare the stuffing:
Remove the skin and cut the fish. In a saucepan, cook the fish with onion, parsley, fish and chopped garlic in peanut oil. Add salt and pepper. Add coarsely chopped pepper.

Prepare the sauce:

In a frying pan, sauté the tomato concentrate and coarsely chopped tomatoes with the onion, garlic and chopped parsley in oil. Add a spice of pepper, the cube and a little water. Mix gently, start to taste.
Fill the dough discs, fold in 2 and close the edges with a fork. Fill the pastels in an oil bath for a few minutes.

Baked Fish Recipe

Ingredients (for 2 people)

-500g of fish
-3 tomatoes
-2 peppers
-1 bunch of coriander
-2 cloves garlic
-2c.à.s of lemon juice
-1 glass of olive oil tea
-1 confit lemon
-Sal, cumin, sweet and strong pepper


-Prepare the charmoula: Pile coriander and garlic cloves with salt and cumin, mix these ingredients with lemon juice, sweet and strong pepper, you can add a little water.
-Enter the fish with this charmoula and place them in an oven-proof dish, let rest for an hour.
-Add to these fish chopped tomatoes peppers cut into pieces, water with the rest of charmoula and water.
-Fire cook in a medium oven for one hour.
-Servir hot while decorating with pieces of candied lemon and pepper.


Recipe Fish and Chips


For 2-3 pax ( with fries as side)

Oil for deep fry


2 Eggs

Corn Flour

450g Pangasius Fillet ( or your choice of fillet)





1) Clean the Fish fillet and dry with kitchen towels. Then halve the fillet if they are too long

2) Mix salt, pepper and paprika with egg

3) Take three deep dish plate. In the first plate put flour, in the second plate put the egg mixture, in the third plate put corn flour. First dredge fillet in flour, then dip into egg mixture and lastly coat with corn flour.

4) Heat oil in heavy skillet over medium heat. Fry until golden brown.

Recipe for Ground and Fried Fish


– 250g of fish fillets
– 100g of rice
– 1 small onion, cubed
– 2 eggs
– 2 tablespoons chopped parsley
– 2 tablespoons flour
– Frying oil
– Salt, pepper, cumin, saffron


– Rinse the rice and blanch it for 2 minutes in boiling water, drain it in a colander.
– Cut the fish fillets into pieces.
– In an electric robot put the pieces of fish, the cooked rice, the onion cubes and mix the whole.
– Place fish mixture, eggs, spices, chopped parsley and flour in a bowl, mix well.
– Take portions of the preparation with a tablespoon and place them in a bath of hot oil, to make them brown on all sides. Drain on paper towels.
– Serve immediately.


Easy Fish Curry recipe


  • 1 tablespoon rapeseed oil
  • 1 large onion (peeled and diced)
  • 3 cloves garlic (peeled and finely minced)
  • 2 teaspoons madras curry powder
  • 600g firm white fish fillets (cut into large chunks such as coley, hake, haddock, cod or pollack)
  • 400g chopped tomatoes
  • 4 tablespoons crème fraiche (or natural yoghurt)
  • 1 tablespoon dessicated coconut
  • 2 tablespoons mango chutney
  • salt and pepper (to taste)
  • basmati rice (to serve)
  • naan bread (to serve)
  • fresh coriander (chopped to garnish)


Step 1

In a large pan or wok, heat the rapeseed oil and then add the diced onion, cook over a medium heat until soft, then add the garlic and cook for a further 2 minutes.

Step 2

Add the curry powder and mix well, cook for one minute before adding the fish pieces and then the tinned tomatoes, stir well and add the crème fraiche or yoghurt.

Put a lid on the pan or wok and simmer for 5 minutes over a low heat before adding the chutney and coconut, mix carefully as not to break the fish. Season to taste and allow to simmer for a further 2 to 3 minutes, or until the fish is opaque and cooked.

Step 3

Serve with boiled Basmati rice and naan breads; garnish with freshly chopped coriander and offer mango chutney as a condiment.


Baked Vegetable Fish Recipe

For the Baked Vegetable :

Baked Vegetable


– 2 fish
– 2 carrots
– 1 potatoes
– 1 glass bell pepper
– Juice of 1 lemon
– 1 finely chopped onion
– 1 bunch of parsley
– 3 garlic cloves, chopped
– 2 tablespoons finely chopped parsley
– 2 tablespoons finely chopped coriander
– 1/2 teaspoon of dry basil
– 1/2 teaspoon of olive oil
– Salt, pepper, cumin, sweet pepper

Preparation :

– Scale, empty and wash the fish thoroughly, then dry them, crack the fish with a knife.
– Put in a container parsley and coriander finely chopped, lemon juice, minced garlic, olive oil, chopped onion, dry basil, salt, pepper, cumin, sweet pepper , Mix well, add the fish and stuff the fish’s belly and slits with this stuffing and let marinate for 15 minutes.
– Peel carrots and cut into slices.
– Peel the potato and cut into pieces.
– Wash and pepper the pepper and cut into pieces.
– Place the vegetables in a salad bowl and season with salt and pepper.
– Cover a baking dish with greaseproof paper and pour in the vegetables, add the bunch of parsley and place the fish on top and drizzle with the marinade.
– Bake in a preheated oven at 200 ° C until the vegetables are cooked through.
– Serve immediately.


Nigerian Fish Stew Recipe

For the Fish Stew :

Fish Stew

Ingredients :

  • 1 large croaker fish
  • 2 large tomatoes
  • 1 large bell pepper
  • 5 scotch bonnet peppers (ata rodo)
  • 1 medium onion (chopped)
  • 1 medium sized ginger
  • 3 garlic cloves
  • Seasoning cubes
  • 1 teaspoon Curry
  • 3 small thyme stalks or 1/2 teaspoon of thyme powder
  • A pinch of chopped scent leaves
  • Vegetable Oil for frying

Method :

  1. Descale, cut, wash and season your fish with 2 blended scotch bonnet peppers, 1 clove of garlic and a seasoning cube.
  2. Heat up your oil for frying on medium heat and fry on both sides till golden brown.
  3. Blend 1 tomato, half of the bell pepper, scotch bonnet peppers, ginger and garlic and set aside.
  4. Chop the rest of the tomato and bell pepper and set aside.
  5. In a separate pot, scoop 1 cooking spoon of oil into your pot and heat up.
  6. Fry your onions and chopped tomato and bell pepper on medium heat.
  7. Pour in the blended mix, season with your thyme, seasoning cubes and a teaspoon of curry for about 8-10 minutes on medium heat. Be sure to check that your sauce is not burning, if it is reduce the heat.
  8. Add the fish but stir lightly in the sauce so the fish does not break apart and finally add the scent leaves or basil.
  9. Serve your Nigerian fish stew hot!


Lemon Fish and Sweet Potatoes Recipe

Fot the Lemon Fish :

Lemon Fish

Ingredients :

  • 2 Croaker Fish Fillet
  • 1 tablespoon of pepper soup spice
  • 1/4 lemon slice
  • 1/2 bulb of Red Onion
  • 1 Chili pepper
  • 1 seasoning cube
  • 1 large Sweet Potato
  • 1 tablespoon of melted butter
  • 1 teaspoon of vegetable Oil

Coconut Sauce

  • 1/2 cup of Coconut milk
  • 1 garlic clove
  • Sprinkle of Parsley
  • Half of a seasoning cube

Method :

  1. Wash and place your potatoes in a pot and bring to boil till soft. Peel, slice and set aside.
  2. Season your fish with pepper soup spice and set aside.
  3. Preheat your butter and vegetable oil and fry your onions and pepper on medium heat for one minute.
  4. Add your fish and squeeze your lemon over the fish and sprinkle the seasoning cube and allow to cook on low heat. When brown, flip over so it can brown on the other side.
  5. For your sauce, heat up your coconut milk, garlic, seasoning cube and parsley and allow to thicken a bit.
  6. Serve the fish and potato with the sauce drizzled over it and garnish with extra chili.


Fish-Tofu with Tausi

Fish-Tofu with Tausi



  • 1 kilo  Fish Fillet (Cream Dory),  cut ½ inch
  • 1 egg, beaten
  • 1 pack Breading mix
  • 1 pack Tofu (500 gms.) cubed
  • 2 stalks Leeks
  • 2 tablespoon Tausi (Fermented black beans)
  • 1 bundle  Chinese Celery (Kinchay), minced
  • 1 piece  Ripe Mango, sliced thinly
  • 4 cloves  Garlic
  • 1 piece Onion
  • 1 thumb size  Ginger
  • 2 tablespoon Oyster sauce
  • 2 tablespoon Cornstarch dissolved in 4 tbsp. Water(Slurry)
  • 1 cup  water
  • 1 piece Sili labuyo or pinch of Chili flakes
  • Oil for frying

1   Fry the tofu until golden brown, set aside.

2   Coat the fish in beaten egg, dredge in the breading mix and fry, set aside.

3   On a separate pan, saute the onion, garlic and ginger in a little oil.

4   Add the tausi, leeks, oyster sauce, and water to meld all the flavor, bring to rolling boil.

5   Add the mango and chinese celery and chili flakes.

6   Thicken the sauce with the slurry.

7   Add in the fried tofu and fried battered fish, bring to a boil.



Recipe for Bengali Fish Fry

Recipe for Bengali Fish Fry

Bengali Fish


800 gms White-Fleshed Fish
1/2 tsp Ground Turmeric
1/2 tsp Salt
2/3 Mustard Oil
1 tbsp Grounded Coriander Seeds
1 tsp Grounded Cumin Seeds
1 1/2 tsp Ginger (finely grated)
1/2 tsp Red Chili Powder
1/2 tsp Salt
1/4 tsp Kalonji
4 Dried Whole Red Chillies
2 Bay Leaves
1 large Onion (peeled and chopped)
3 Whole Green Chillies


1. Cut the fillets in about 4cm size.
2. Rub the fish with turmeric and salt and set aside for 10-15 minutes.
3. Heat the oil in a non-stick frying pan over a medium flame.
4. Put in the fish pieces and brown lightly on all sides.
5. Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
6. Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl.
7. Add 3 tbsp of water and mix.
8. Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
9. Now add kalonji and after a few seconds later, put in the red chillies.
10. As soon as they darken a bit, put in the bay leaves.
11. When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
12. Add the spice paste. Stir and fry it for about 1 minute.
13. Now put in the fish in a single layer in a pan with 1 cup of water.
14. Lay the green chillies over the fish.
15. Simmer over a medium heat for 2 minutes.
16. Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
17. Serve.



Recipe for Nigerian Barbecue Fish

For the Barbecue Fish : 

Barbecue Fish


  • 1 Large Tilapia Fish
  • A thumb size of Ginger
  • 4 Cloves of Garlic
  • 7 Scotch Bonnet Peppers (Adjust accordingly)
  • 1 Bulb of onion
  • 2 Tomatoes
  • A handful of Parsley
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 2 Chicken Seasoning cubes
  • 1 tablespoon of Suya Spice
  • 1/2 cup of Vegetable oil


Descale and wash fish, make incisions in the fish for better seasoning and set aside.

Secondly, blend the ginger, garlic, peppers, onions, tomatoes, parsley, green pepper, chicken seasoning cube, suya spice and vegetable oil till all is coarsely blended.

With gloves or well oiled hands, rub the marinade all over the fish and inside the slits as well and allow to sit for about an hour or 2.

Oil your grill rack and if you are using a fish grill basket, oil that as well. Place your seasoned fish in the fish grill basket and place on the grill. You can also place directly on the grill as long as it is well oiled.

Flip the fish multiple times in the course of grilling to ensure it cooks well which would take 30-45 minutes and pour some marinade on each side as you flip.

Once fish is cooked, serve it hot with the blended marinade (optional), extra onions, green pepper and any other accompaniment.

Source :

Rice with Fish Fillet Recipe

For the Rice : 



– 200g of Long Grain rice
– 3 fish fillets
– 1 tablespoon soy sauce
– 1/2 tablespoon of sweet pepper
– 1/4 teaspoon curry
– Oil for frying
– Salt, pepper, ginger, hot pepper

The sauce
– 200ml of crème fraîche
– 200ml of milk
– 100g of canned mushroom
– 1 tablespoon flour
– 1 tablespoon of oil
– Salt pepper


– Bring a large volume of water to a boil, add a sachet of rice and a pinch of salt, cover and cook for 10 minutes on low heat.
– Place all the spices in a plate, add the soy sauce, mix well, coat the fish fillets with this mixture and marinate for 20 minutes.
– Heat the oil in a frying pan and add the fish fillets, cook over medium heat for 3 minutes on each side until tender, drain on paper towel.
– Put the oil in a frying pan, brown the mushrooms in pieces, add the milk, the cream, sprinkle the flour, stirring vigorously with a wooden cook, salt and pepper to cook on low heat until the  » Thickening of the sauce.
– Serve the rice in a dish with fish fillet and top with sauce.


Recipe Fish stuffed with herbs

For the Fish stuffed :

Fish stuffed


– 1 large fish
– 1 bunch of chopped parsley
– 1 bunch of chopped coriander
– 3 garlic cloves
– Juice of 1/2 lemon
– 1/2 teaspoon of ginger
– 1/2 teaspoon pepper
– A few drops of Tabasco
– Mild red pepper
– Salt


– Scale, empty and wash the fish thoroughly, then dry it, crack the fish meat with a knife.
– Place finely chopped parsley and coriander, lemon juice, chopped garlic, Tabasco, ginger, pepper and salt in a bowl.
– Stuff the fish belly and slits with this stuffing and sew very tight and place it on a rectangle of lightly oiled aluminum foil and sprinkle salt and sweet pepper, close the papillote and put it on a plate from the oven.
– Bake in a preheated oven at 180 ° C for 25 minutes.
– Serve immediately.


Fish cakes (viskoekies)

For the Fish cakes :

Fish cakes


  • 210 gram tin salmon or tuna
  • 2 eggs
  • 2 thick slices of bread, crumbled or mashed potato for a gluten-free option
  • Oil for frying

Flavourings, according to taste:

  • 1 or 2 spring onion, chopped
  • Freshly chopped garden herbs such as basil, chives, dill, marjoram, parsley
  • ½ teaspoon (2 ml) Worcestershire sauce
  • ½ to 1 tablespoon tomato sauce
  • ½ to 1 tablespoon mayonnaise
  • ½ tablespoon sweet chilli sauce
  • 2 teaspoons lemon juice
  • Ground black pepper

Because canned fish tends to be salty, extra salt is usually not necessary.


  1. Empty contents of the can (the fish and liquid) into a medium-sized mixing bowl.
  2. Break the eggs into the bowl and beat lightly with a fork to combine the whites and yolks.
  3. Add the flavourings, for instance spring onions, herbs, Worcestershire sauce,
  4. tomato sauce, sweet chilli sauce, and lemon juice.
  5. Crumb the bread. The easiest way is to use a food processor, or you can grate frozen bread.
  6. Add enough bread crumbs to make the mixture firm. You should be able to spoon it into the pan easily and the egg should not run from the edges of an uncooked patty.
  7. Heat a frying pan to medium temperature and add about 1 tablespoon cooking oil.
  8. Spoon a few patties into the pan. Fry for 3 to 5 minutes on each side, until golden brown, firm, and cooked through.

Serve with tomato, tartare or a tangy sauce, freshly ground black pepper and lemon wedges.


Nigerian Grilled Fish Recipe

For the Grilled Fish:

Grilled Fish:

Ingredients for Nigerian Grilled fish

  •  2 Whole Tilapia/Croaker/sea bream Fish(or any whole fish of choice)
  •  1 tablespoonful ground Black pepper
  •  1 tablespoonful thyme OR basil OR  dried oregano(Optional but adds nice Herby taste &flavor)
  •  1 tablespoonful ground kuli kuli or peanut butter (optional, but you’ll like the nutty taste…give it a try)
  •  1 tablespoonful ground Red Chili pepper(or to suit your taste
  •  ½ teaspoon ginger powder (optional)
  •  1 tablespoonful garlic powder/3 cloves garlic, minced
  •  1 bouillon /stock cube/seasoning cube (optional if you are MSG intolerant)
  •  ½ teaspoon curry powder(optional)
  •  3 tablespoonful Vegetable Oil
  •  ½ teaspoon Salt to taste


Most of the spices listed here are optional, but thepepper, salt(or seasoning cubes) and oil are the most important ones, so feel free to combine all or a few of them to your taste.


1. Clean the fish in salted or lime water and remove the scales gills and gut.Rinse thoroughly and set aside.

2. In a small bowl, prepare the marinade by mixing all the ingredients together until well incorporated(Except the fish of course)

3. Next, Place the fish on a wide aluminum foil(wide enough to cover the fish properly) and with a sharpened knife make some slashes lengthwise on each fish. These slashes will help the marinade to penetrate into the fish and enhance the taste).
TIP: the number of slashes you make will depend on the size & lenght of the fish you are using.

4. Using a brush or your clean hands, rub the marinade mix on the fish and also inside the spaces made by the slashes. Make sure that the fish is well covered with the marinade. Then cover with the foil and leave in the fridge to rest for 20 to 30 minutes.
 Tip: Another effective way to marinade is to dump the fish into a large Ziploc bag and pour the marinade into the bag. Shake rigorously , and leave to rest.

5.  Preheat  the oven grill for 20 minutes at 180C/375F.   while you wait for the fish to soak in the marinade.

6.  Take out the fish from the fridge,  remove the aluminum foil. Grease the grill with oil  and place the fish on the hot grill.
Leave the fish to cook for 5 to 10 minutes on one side before flipping over to the other side.(The time it takes to cook depends on how hot your grill is)
   If you want a very tender fish, you can grill the fish inside the foil.
The fish is  ready when it is beautifully brown on both sides.

So take of the heat, serve and enjoy!


How to prepare « Fante Kenkey », fried fish and hot pepper


  • Corn dough

  • Corn husks or dried plantain leaves

  • Salt to taste


  • Mix half of the corn dough with water

  • Boil corn dough until half way cooked.

  • Spread the dough a big clean saucepan and add the remaining raw corn dough using a wooden ladle.

  • Mix thoroughly and mould into desirable pieces.

  • Wrap the dough with the plantain leaves.

  • Place some plantain leaves at a bottom of a big saucepan and arrange the wrapped dough nicely.

  • Add enough water, cover and boil.

  • Serve kenkey with hot pepper, stew or soup.

Fish method


  • Red fish or tilapia

  • Fish seasoning

  • Salt

  • Cooking oil

  • Flour, optional

  1. Remove all tilapia scales, fins. Cut tilapia into desirable sizes and wash thorougly.

  2.  Season the tilapia with salt and fish seasoning to add flavour and leave for 3- 5 minutes.

  3. Coat fish with flour and fry in hot oil.

  4. When all sizes are cooked, transfer fish to colander to drain oil.


Sindhi Masala Fried Fish

Sindhi Masala Fried Fish

 Fried Fish


  • 1 – 2 fish, cleaned and cut into fillets (at least 4 large fillets or 8 small fillets)
  • 1 tablespoon coriander seeds (sabit dhaniya)
  • 2 teaspoon fennel seeds (saunf)
  • 2 garlic cloves
  • 2 tablespoon plain flour (maida)
  • 1 tablespoon turmeric (haldi) powder
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 1 – 2 teaspoon garam masala – for garnish.
  • Vegetable oil to fry


1. Grind coriander seeds (sabit dhaniya), fennel (saunf) and garlic cloves in a spice grinder. Alternatively, you can use

a mortar and pestle or a rolling pin. Set aside.

2. In a shallow plate, add the flour, turmeric (haldi), chili powder and the ground masala. Stir well with a fork.

3. Place the fish fillets in the masala mix. Coat on both sides and then keep aside.

4. Heat oil in a frying pan. The fish will be shallow fried so make sure there is about an inch of oil in the pan.

5. Test the oil by dropping a little piece of fish and make sure it sizzles and turns brown.

6. Carefully add the fish fillets and cook for 3-4 minutes on each side till it is cooked through. Be gentle when turning

it over to make sure it doesn’t break.