Gambella Fish Fry

There's really nothing like the Gambella Fish Fry 😋😋😋⁠
We know that the quality of fish can’t be as fresh compared to the fish in Gilo, Tana or other parts of beautiful Gambella.⁠
Imagine fish from the Nile or Boro River (no such thing as farm raised fish)! 🐟🐠⁠
You see, Gambella is a beautiful place with amazing & abundant water bodies where fishing, swimming & boating is a way of life.⁠
Gilo River is home to many different fish species that supports communities residing along the river providing food & income. ⁠
People gather for the famous fish fry…it's a way of life. Fish is usually served with “Gomuf” (a maize porridge) or injera. Here we share with you the diaspora store-bought fish fry served with vegetables in the spirt of Gambella!⁠
⁠
You'll need:⁠
1 red snapper/porgies or trout - your choice (not too big)⁠
2 limes⁠
2 tbs minced garlic⁠
2.tbs. Taste of Gambella Berbere⁠
1/4 cup cornstarch (or flour)⁠
2 cups of Olive Oil 1-1/2-inch depth of pan⁠
⁠
1. Rinse gutted and cleaned fish & pat dry with paper towel.⁠
2. On a cutting board, create 3 or 4 deep slits on both sides of the fish.⁠
3. Squeeze & pour juice on fish.⁠
4. Season with 1tbs. Taste of Gambella Berbere & rub well on fish.⁠
Cover and refrigerate for a minimum of 1 hours but longer would be great.⁠
5. Mix the rest of the garlic, berbere & cornstarch- work it into the fish’s nooks and crannies. We thinly sliced the ½ lime and tucked it into the fish!⁠
6. Add enough oil to cover at least 1-1/2 inches of depth of frying pan⁠
Heat the skillet for a few minutes over medium high heat.⁠
7. Fry for a few minutes on the first side, check by lifting a to make sure it’s golden. Turnover and cook until golden & crisp, no more than 10 to 12 min. total⁠
We served ours with grilled veggies, awazing!! 😍😍😍