Sierra Leone Fish Cake is a traditional Sierra Leonean recipe for a classic street food dish of sardine, flour and spring onion fish cakes flavoured with pepper and maggi cubes that are deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: Sierra Leone Fish Cake.
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This is a traditional street food dish from Sierra Leone of sardines in batter that are deep fried and served with hot pepper sauce.
Ingredients:
12 sardines, cleaned, scaled and with heads removed
3 spring onions, sliced thinly
500g plain (all-purpose) flour
1 tsp sea salt
1 tbsp black pepper
1/2 tbsp white pepper
2 maggi cube, crumbled
2 tsp baking powder
Method:
For the fish, massage the backbone to release then cut on either side of the tail. Now pull the tail and the whole backbone should come out with it. Also cut off any fins. Season with 1 maggi cube, then set aside as you prepare the batter.
Combine the flour, salt, black and white pepper and the remaining Maggi cube in a bowl. Whisk to combine, then add the baking powder and whisk to combine again. Finally mix in the spring onion slices. Now whisk in 250ml (1 cup) water. Keep adding water 125ml (1 cup) at a time until the batter reaches a thick cream-like consistency.
Add in the fish pieces and stir to coat.
In the meantime, heat a pan of oil. Once the oil is hot use a tablespoon to select the fish pieces and drop into the oil. Fry until puffed up and golden brown on both sides (about 6 minutes). Lift onto kitchen paper to drain then fry the next batch if necessary.
