Serves 18
60 min
Deep Fried Red Snapper with Kelewele
Recipe GLPR78cec57f0f8e15
A vibrant West African dish featuring a whole red snapper fried until golden and crispy, served alongside kelewele—spiced, deep-fried plantain pieces. The fish is seasoned with a fragrant curry sauce made from fresh ginger, garlic, parsley, and green onion, while the plantains are fried until caramelized and seasoned with curry spices. This impressive main course serves a crowd and celebrates bold, aromatic flavors.
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Ingredients
1 whole fish (3-4 lb) whole red snapper, cleaned and gutted
2 large clusters fresh ginger, cut into ½-inch pieces
2 large cloves garlic cloves
3 cups fresh parsley with stems
1 cup green onion
1 whole white onion, cut into quarters
¼ cup FUFU n' Sauce curry seasoning blend
½ cup water
½ teaspoon Vegeta seasoning
4 whole ripe plantains, peeled and cut into ½-inch pieces
½ gallon vegetable oil for frying
Directions
Combine the ginger pieces, garlic cloves, parsley, green onion, white onion quarters, curry seasoning, water, and Vegeta seasoning in a food processor. Pulse until a smooth, fragrant paste forms.
Pat the cleaned red snapper dry with paper towels. Make three shallow diagonal slashes on each side of the fish, cutting through the skin but not into the flesh. This allows the seasoning to penetrate and helps the fish cook evenly.
Rub the curry paste generously all over the fish, inside the cavity, and into the diagonal slashes. Let the seasoned fish rest for 15 minutes to allow the flavors to infuse.
Heat the vegetable oil in a large, deep pot or Dutch oven to 350°F. The oil should be deep enough to submerge most of the fish.
Carefully lower the seasoned snapper into the hot oil. Fry for 12–15 minutes per side, depending on the size of the fish. The fish is ready when the internal temperature reaches 145°F at the thickest part (near the bone), and the skin is golden brown and crispy.
While the fish fries, carefully add the plantain pieces to the oil in batches, ensuring they don't overcrowd the pot. Fry the plantain pieces for 6–8 minutes, stirring occasionally, until they are golden brown and crispy on the edges but still tender inside. Remove with a slotted spoon and drain on paper towels.
Once the fish reaches the safe internal temperature of 145°F, use a large slotted spatula to carefully remove it from the oil and drain on paper towels.
Arrange the fried red snapper on a serving platter. Scatter the crispy kelewele plantain pieces around the fish. Serve immediately while hot and crispy.
