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Fonio Flour Fried Fish

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April 28, 2021 by Amethyst Ganaway

Fonio flour is now my favorite flour to use for frying. It’s gluten free, easy to work with, and would also work well with a little cornmeal added if you like. For this recipe, I used local sheepshead fish from a sustainable fish market in Charleston that I love called Abundant Seafood, but feel free to use whatever fish filet or whole fish you can find or prefer. A light coating of well-seasoned fonio flour on the fish and then frying it in a deep pan of hot oil gives the fish a wonderful toasty flavor, color, and crunch.


Serves 2 people
    • 1 ½  cup neutral flavored oil (canola or vegetable)
    • pound of white fleshed fish of your choice, patted dry
    • ½  cup Yolélé fonio flour
    • teaspoon kosher salt
    • ½  teaspoon ground black pepper
    • ½  teaspoon onion powder
    • ½  teaspoon garlic powder
    • ½  teaspoon paprika
    • ¼  teaspoon ground hot pepper


      • 01 .  

        In a deep pan, heat your neutral flavored oil until it begins to shimmer over medium-high heat, about 3 minutes. While your oil is heating up, coat your fish in the mixture of fonio flour and spices, shake to remove any excess, and set aside.

      • 02 .  

        Very carefully add your coated fish to the hot oil and cook on each side for about 5 minutes, depending on the thickness, or until fish has reached an internal temperature of 145℉ at its thickest point.

      • 03 .  

        Using a fish spatula or tongs, very carefully remove your fish and set aside on a baking rack lined with paper towels underneath. Serve immediately and enjoy.