Taste these recipes at Xawaash Restaurant xawaashrestaurant.com
Fried Fish
Mains

Fried Fish

Soomaali
Kalluun La Shiilay
Français
Poisson Frit
العربية
السمك المقلي

By · ·

10 ingredients 9 steps Prep 15 minCook 15 minTotal 25 min ENSOFRع Comments
Read in

Sometimes people make the weirdest assumptions. They engage in stereotyping that may not end up too well for them. Like the woman who came to visit my mother at our home in Mogadishu. I was thirteen then, and at that time I was sitting under the shade of a tree in our yard. I was half reading Mark Twain’s The Adventures of Tom Sawyer and half daydreaming.

On her way out, our visitor turned around and said to my mother, “I need to buy some fish. Can you send your son with me to the fish market?” I never before set foot in the fish market and did not have the slightest clue on how to buy fish. Since we were originally from Brava, it was assumed that all Bravanese, including toddlers, were experts when it came to fish. Without waiting for my mother’s response, I laid down my book and followed her to her car.

That may sound strange, but not for Somalis. We never let on that we don’t know. Not knowing is a sign of weakness. We don’t have proverbs or other wise sayings extolling the virtues of not saying I don’t know. We don’t have Mark Twains telling us, “To succeed in life, you need two things: ignorance and confidence.” It was in the air and you just picked it up.

I remembered a saying by Albert Einstein, “Imagination is more important than knowledge.” With the way I used to daydream in those days, imagination was something I had plenty of. And I used it at that fish market.

I can report that we never saw that lady again. If she was alive and did not choke on the bones of the fish that I picked for her, then she was probably very upset with me. I still believe that it was 100% her fault. She should have done her homework and known that I didn’t know.

Watch

Ingredients

1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.

Fried Fish

Method

Tap a step to mark it done.

  1. Red snapper (scaled, gutted, & cleaned)
  2. Red snapper
  3. Steps for preparing the fried fish
  4. Score both sides of the fish. Wash and pat dry.

  5. In a mortar, combine the garlic and salt. Crush and make into a paste.

  6. Add the fresh ginger, ground black pepper, turmeric powder, xawaash, and the lemon juice. Mix well. You can substitute the xawaash with berbere or curry powder, or cumin powder.

  7. Rub the marinade all over the fish.

  8. Marinate the cavity. If you have time, refrigerate the fish for 1 to 2 hours. If not, then fry it right away.

  9. Place the flour in a dish and place the fish in the flour.

  10. Coat well with the flour.

  11. Fry in canola oil at 375°F/190°C. Use medium heat on the stovetop. Make sure the oil is deep enough to cover the whole fish.

  12. Fry each fish for 3 to 4 minutes or until it is cooked through and the skin becomes crispy.

Photos

Comments

69 comments

Thanks! Your comment will appear once we’ve checked it.

Leave a comment

Comments are checked before they appear.

  1. rasha

    ASC that was really easy and it also saved time thank you i love u all

    1. A&LXawaash

      Thank you very much for your kind comment.

  2. samiira xayaati

    masha allah waxaa badan ayaan niig

    bartay ee kheer allah niisiyo

    1. A&LXawaash

      Aamiin walaal. Adigana qayr badan Ilaahay ha ku siiyo. Mahadsanid.

  3. nora

    مدونه رائعه

    ممكن طريقة الارز ؟ شكله شهي ما شاء الله

  4. saredo ahmed

    marka hore aad in salamaya wallalyaal waan jeaclahy webtk faa’iido badan leeyahay wallo waxn uu bahnahay kaluun iyo bariiska inta badan reer jabuti samystan iyo faxfax maraq ah inaad nagu cawsan hadaad kartan thnzs so much

    1. A&LXawaash

      Waa ku mahadsan tahay salaanta wacan iyo faallada. Hadduu Eebbe idmo waan soo gelin doonnaa codsigaada. Mahadsanid.