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.
- 1 ½ cup neutral flavored oil (canola or vegetable)
- 1 pound of white fleshed fish of your choice, patted dry
- ½ cup Yolélé fonio flour
- 1 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.