Fried Titus (Mackerel) Fish with Chilli Sauce
Rich in Omega-3 fatty acids and high-quality protein, Titus fish (Mackerel) provides essential nourishment for brain and heart health. The chili sauce adds an extra boost of antioxidants and important vitamins. Each piece of fish is first deep-fried to an impeccable, crispness, ensuring the exterior is firm and ready to soak up flavour. It is then tossed in a spicy chili sauce, which clings to the crispy exterior, and gives a fiery aftertaste that encourages the next bite. This tasty peppered fish is ready for use in stews and sauces, and it is perfect alongside rice dishes, yam or potato porridge, or soups like Egusi or Okro to enjoy with swallow of choice.
For the fish:
- Titus fish (cut into steaks, cleaned and patted dry)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 seasoning cube
- 1 tbsp lemon juice or white vinegar (optional for marinating)
- 1 cup vegetable oil (for frying)
For the sauce:
- 4 fresh tomatoes
- 3–4 scotch bonnet peppers (adjust to heat preference)
- 1 large onion (half blended, half sliced)
- 1 red bell pepper (for color and body)
- 2 cloves garlic
- 1 tbsp grated ginger
- ½ cup vegetable oil
- 1 tsp thyme
- 1 tsp curry powder
- 1 seasoning cube
- Salt to taste
- Cooker
- Cooking utensils
- Frying pan
