Fonio Flour Fried Fish
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.