Sudanese-style Spiced Fish with Cassava Chips

Ingredients

In this Sudanese adaptation of Fish and Chips, we incorporate Sudanese spices such as cumin, coriander, and turmeric to infuse the fish with a unique flavor profile. Additionally, we replace the traditional potato chips with cassava chips, a popular ingredient in Sudanese cuisine. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 200g (7 oz) cassava, peeled and thinly sliced 200g (7 oz) cassava, peeled and thinly sliced
• Vegetable oil for frying Vegetable oil for frying
• Fresh parsley, for garnish Fresh parsley, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the ground cumin, coriander, turmeric, paprika, salt, and pepper.
2. 2.
   Rub the spice mixture onto both sides of the fish fillets, ensuring they are evenly coated. Let it marinate for 15 minutes.
3. 3.
   Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat.
4. 4.
   Add the fish fillets to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from heat and set aside.
5. 5.
   In a separate deep pan, heat vegetable oil for frying the cassava chips.
6. 6.
   Carefully add the thinly sliced cassava to the hot oil and fry until golden and crispy. Remove from the oil and drain on a paper towel.
7. 7.
   Serve the spiced fish with cassava chips, garnished with fresh parsley and accompanied by lemon wedges.

Treat your ingredients with care...

• Cassava — Make sure to peel the cassava thoroughly before slicing it. It's important to fry the cassava chips in hot oil to achieve a crispy texture.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder to the spice mixture.
• Serve the fish and chips with a side of Sudanese tomato salad for a refreshing contrast.
• If cassava is not available, you can substitute it with yuca or sweet potatoes for the chips.
• For a healthier alternative, you can bake the fish and cassava chips instead of frying them.
• Experiment with different Sudanese spice blends to customize the flavor according to your preference.

Serving advice

Serve the Sudanese-style Spiced Fish with Cassava Chips hot, accompanied by lemon wedges for a tangy burst of flavor. Garnish with fresh parsley to add a touch of freshness to the dish.

Presentation advice

Arrange the golden-brown fish fillets on a platter, with the crispy cassava chips piled alongside. Sprinkle some chopped parsley over the fish for an appealing pop of green color. Serve with lemon wedges on the side for an inviting presentation.