Asa Goulash
Fried Tilapia with berbre and tomato stew
Materials
- 2 Pieces Tilapia (about 4-6 oz each ) *see note for other options
- 3 cups Canola oil or more depending on the size of your frying pan
- 1 piece Onion
- 1/2 piece Carrot
- 6 tbsp Olive oil
- 2 pieces Anchovy (optional)
- 1 pieces Tomato
- 3 cloves Garlic
- 1/4 cup Berbere
- 1/4 cup water
- 2 sprig Rosemary
- Salt and Pepper
Instructions
- Wash and cut the fillets into small pieces (cubes) pat dry them with towel and season with salt and pepper
- Heat oil to 365 degrees F (185 Degrees C) . Fry the fish until golden brown, and flesh is easily flaked with fork then set aside.
- On another pot Saute onion, carrot and Anchovy with olive oil for 5-7 minutes
- Add pureed tomato and garlic, saute 2-3 minutes
- Add berbere, cook for 7-10 minutes on low heat adding 2-3 tbs water at a time so it doesn't stick to the pan, stir regularly
- Add rosemary, fried fish followed by salt and pepper
- serve warm and Enjoy!
Notes
- Use high heat resistant cooking oils to fry the fish for even cooking, my choices are canola and Avocado Oil but Avocado oil have a slightly nutty taste that may be passed on to anything you deep fry in it.
- may use other fishes that have similar characteristics as tilapia, lean and flaky like black sea bass, striped bass, branzino, catfish, red snapper and rainbow trout.
- For frying pan I used on this recipe click here