Ghana Fried Yam and Fried Fish
Golden Ghana fried yam is crisp on the outside and soft and fluffy inside, paired with deeply seasoned fried fish for a classic street-food style meal. Serve it hot with shito, fresh pepper sauce, or sliced onions and tomatoes for a true Ghanaian finish.
Ingredients
- 2 medium yams (about 3 lb), peeled and cut into thick wedges or sticks
- 1 1/2 teaspoons salt, divided
- 1 teaspoon ground white pepper or black pepper
- 1/2 teaspoon cayenne pepper, optional
- Vegetable oil or sunflower oil, enough for deep frying
- 2 whole tilapia or red snapper (about 1 1/2 to 2 lb each), cleaned and scaled
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 medium onion, grated or blended
- 1 scotch bonnet or habanero pepper, blended or finely chopped
- 1 tablespoon lemon or lime juice
- 1 teaspoon dried thyme
- 1 seasoning cube (Maggi or Knorr), crushed
- 1 tablespoon all-purpose flour or cornflour, optional for a crisp crust
- 1 small onion, sliced, for serving
- Fresh tomatoes and shito or pepper sauce, for serving, optional
Instructions
Place the cleaned fish in a large bowl. Rub with ginger, garlic, grated onion, scotch bonnet, lemon or lime juice, thyme, seasoning cube, 1 teaspoon salt, and black pepper. If you want a slightly crisp coating, sprinkle in the flour or cornflour. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Peel the yams and cut them into thick wedges or chunky sticks so they fry evenly. Rinse quickly, then pat dry with a clean towel. Season lightly with the remaining salt, white pepper, and cayenne if using.
Pour enough oil into a deep pot or fryer to fully submerge the yam and fish. Heat the oil over medium-high heat until hot, about 350 to 360°F (175 to 182°C).
Fry the yam in batches to avoid crowding the pot. Cook for 6 to 10 minutes, turning occasionally, until the outside is golden and crisp and the inside is tender. Remove with a slotted spoon and drain on paper towels.
After the yam is finished, carefully lower the marinated fish into the hot oil. Fry one or two at a time, depending on the size of the pot, for 6 to 8 minutes per side for whole tilapia or until the skin is deep golden brown and the flesh is cooked through.
Remove the fish and drain on a wire rack or paper towels. If needed, fry the fish a little longer over medium heat so the inside is fully done without burning the outside.
Arrange the fried yam on a serving platter with the fried fish. Top with sliced onions and serve with fresh tomatoes, shito, or pepper sauce if desired.
Serve immediately while hot and crisp.