Ghanaian Tilapia Fritters with Peanut Stew: A Delectable, Sensory Journey in Mouthfeel, Aroma, and Presentation

Allergens

Fish (Fish, Tilapia Fillets) - Soy (Peanut Flour and Peanut Butter) - Gluten (Wheat-based flours) - Tree Nuts (Peanuts)

Ingredients

• 4 medium tilapia fillets (6 oz each)
• 1 cup peanut flour
• 1/2 cup all
• purpose flour
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 1/4 cups cold water
• Vegetable oil, for frying
• 2 cups peanut butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup chicken or vegetable broth
• 1/4 cup fresh cilantro, chopped
• 2 large potatoes, boiled and sliced

Instructions

1. In a large bowl, combine the peanut flour, all purpose flour, baking powder, garlic powder, onion powder, salt, and pepper. Gradually add cold water while whisking until you have a smooth batter. Set aside.
2. Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C).
3. Dip each tilapia fillet into the prepared batter and carefully lower them into the hot oil. Fry for 4 5 minutes per side until golden brown and cooked through. Remove and let drain on paper towels.
4. In a separate pan, heat 2 tbsp of vegetable oil over medium heat. Add onion and garlic, sautéing until softened and fragrant. Stir in tomato paste, peanut butter, and broth. Simmer for about 10 minutes, stirring frequently, to create a smooth sauce. Season with salt and pepper to taste.
5. To serve, place sliced potatoes on plates, top with fried tilapia fillets, and generously ladle the peanut stew over them. Garnish with fresh cilantro.

Chef’s Insight

The key to perfect fried fish is having the oil hot enough so that the batter fries quickly without absorbing too much oil, leading to a crispy exterior while keeping the fish moist on the inside.

Notes

This recipe is best enjoyed warm, with a refreshing drink on the side.