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Garri-crusted Baked Fish

by on April 10, 2015
 

The first time I saw barracuda in the flesh, I decided to put a garri and yaji crust over it.

Quite simple.

Long, sharp-nosed fish in the centre? Barracuda.  Markets & Saturdays  #vscocam #vscogram #vscolife #vscodaily #vscocollections #kitchenbutterfly #instafood #marketthings #shopping #markets #foodmarkets #Lagos #Nigerianmarkets #Ozumba #Nigeriancuisine #Ni

Barracuda – centre stage, shiny and long-nosed

For me, the idea of using garri as a crust is not only ingenious, but it puts a kitchen staple often used for other purposes to good use.

Fish - barracuda and yellow tail covered in garri & yaji (suya spice). #vscocam #vscogram #vscolife #vscodaily #vscocollections #kitchenbutterfly #instafood #newnigeriankitchen #Nigeriancuisine #Nigerianrecipes #Nigerianfood #Nigerianfoodrecipes #Naijafoo

Like cornmeal, it has the ability to create a crisp coating without added ‘binders’ like eggs. So when I use it on chicken nuggets, it’s nice and crunch and the chicken on the inside remains juicy.

Baked.  Fish - barracuda and yellow tail covered in garri & yaji (suya spice). Went on tortillas. In mouths.  #vscocam #vscogram #vscolife #vscodaily #vscocollections #kitchenbutterfly #instafood #newnigeriankitchen #Nigeriancuisine #Nigerianrecipes #Nige

This went into the oven at 220 degrees for about 18 minutes. Essentially, you bake through, checking after 10 minutes or so. I test by putting my finger right through to the thickest part. If it is ready, it’ll be hot all through.

We had these at a buffet, on tortillas with a sour mango salsa and vegetables. I rather liked it even though I overcooked the fish a tad between getting ready, hostess style and putting dishes on the table.

Fancy a vegan recipe with garri? Then check out this post which has avocado-garri truffles and garden egg rounds.