Deep Fried Red Snapper with Kelewele

Ingredients

• 3-4 lb whole red snapper, cleaned
• 2 clusters large clusters ginger, cut into ½-inch pieces
• 2 large cloves of garlic
• 3 cups parsley with stems
• 1 cups green onion
• 1 white onion, cut into quarters
• ¼ cup of FUFU n’ Sauce curry
• ½ cup water
• ½ Vegeta seasoning
• 4 ripe plantains, peeled and diced in ½-inch pieces
• 1/2 gallons of vegetable oil, for frying

Instructions

1. 1
   Rinse fish to remove any existing scales and clean the head of the fish. Pat dry with paper towels. Remove fins with scissors.
2. 2
   Score the skin of the fish in small X-shaped patterns across both sides of the fish.
3. 3
   In a blender, mix the garlic, half of the ginger, parsley, green onions, onion, Vegeta seasoning, and FUFU n’ Sauce curry in a blender with a cup of water until a paste forms.
4. 4
   Rub mixture on the inside and outside of the fish. Allow to marinate for 15 minutes.
5. 5
   In a large deep pan pot big enough to fit the entire fish, add vegetable oil and heat to 350 degrees F.
6. 6
   Slowly, drop fish by the tail into the oil and fry for 10 minutes per side until deep golden brown and crispy skin.
7. 7
   Remove from oil and place on a large tray with a metal rack for oil to run off.
8. 8
   To make kelewele, use a sharp knife. Cut a shallow line down the length of the plantain and peel back the skin.
9. 9
   Chop the plantain into small cubes of about 1-inch size.
10. 10
    In a blender, combine the other half of the ginger with 1⁄2 cup of water and blend into a smooth paste. Next, coat plantain pieces in ginger paste in a bowl. Leave to rest for 30 minutes.
11. 11
    In a deep skillet, add enough oil to slightly submerge the plantains and heat to 350 degrees F.
12. 12
    Separate the plantain into batches so that each lot can fry without touching one another. This is crucial to achieving the right texture.
13. 13
    Now for each batch, add into the skillet to brown, turning once during the process. It should take about 5-7 minutes per batch.
14. 14
    Use a strainer ladle to remove the plantains from the pan and rest on a plate covered with paper towels.
15. 15
    Lightly dab the plantains with paper towels to soak up any excess oil.
16. 16
    Serve fish whole on a platter with kelewele.