Nigerian Fried Fish Stew
This beef builds firm white fish steaks such as tilapia or croaker, nigerian tomato stew base and ground crayfish, optional into a satisfying meal you can have ready in about 65 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Rinse the fish steaks well, pat them dry, and season with the salt, dried thyme, one crumbled stock cube, and half of the onion grated to a paste, then leave to marinate for 15 to 20 minutes.
- Heat the vegetable oil in a frying pan over medium-high heat and fry the fish in batches for about 4 to 5 minutes per side, until golden and crisp, then lift out and set aside; the fish should be opaque and flake easily, reaching an internal temperature of 63 C (145 F).
- Pour off all but about 2 tablespoons of the frying oil, then slice the remaining onion and fry gently until softened and lightly golden.
- Add the prepared Nigerian tomato stew base to the pan along with the second stock cube and the ground crayfish if using, and bring to a simmer.
- Pour in the water to loosen the stew to a thick spoonable consistency, then let it simmer for about 10 minutes so the flavours concentrate and the raw oil rises to the top.
- Gently slide the fried fish into the simmering stew, spoon the sauce over the pieces, and cook for a further 5 minutes over low heat so the fish absorbs the flavour without breaking apart.
- Taste and adjust the salt, then serve hot over white rice, boiled yam, or with jollof rice.
You'll use: Frying pan / skillet Β· Pan Β· Saucepan
Tips & common questions
How long does Nigerian Fried Fish Stew take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Nigerian Fried Fish Stew is an original recipe developed in-house by Consomee. Photo: Beans and plantain with stew, fried fish and a cup of garri.jpg by Bukky658, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.