Title: Ginger-Fried Fish
Categories: Fish, African
Yield: 4 Servings
2 lb firm white fish; cod
-haddock or halibut
1/2 tb Ground ginger
1 Onions; chop fine
1/2 ts Cayenne
Salt
2 tb Peanut or corn oil
Parsley sprigs
Wash the fish under cold water & pat dry with paper towels. Remove
the skin & cut into small 2.5 cm pieces & place in a small bowl.
Add the ground ginger, onion, cayenne & salt. Stir to combine &
let stand for 15 minutes.
Heat the oil in a frypan over medium-high heat. Add the fish to
the oil & use a spatula to turn the fish, frying it on all sides.
Serve hot over rice. Garnish with sprigs of parsley.
From: Cooking The West African Way
by Bertha Vining Montgomery & Constance Nabwire
Typed by: Kevin Symons, November 2005
Fresh minced ginger root would be tastier and more authentic. - JW
