📝 About This Recipe
Transport your senses to the shores of Lake Tana with Asa Koroso, Ethiopia’s beloved whole fried fish. This dish features a succulent tilapia scored and marinated in a pungent blend of garlic, ginger, and warming spices before being fried to a golden, shattering crisp. Served whole for a dramatic presentation, it offers a perfect contrast between the crunchy exterior and the tender, flaky white meat within.
🥗 Ingredients
The Fish
- 2 pieces Whole Tilapia (cleaned, scaled, and gutted; about 1-1.5 lbs each)
- 2 pieces Lemon (one for juice, one for wedges)
- 1 teaspoon Kosher Salt (plus more for final seasoning)
The Marinade
- 6 cloves Garlic (minced into a paste)
- 2 inch piece Fresh Ginger (peeled and finely grated)
- 1 tablespoon Berbere Spice Blend (for a mild heat and earthy depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (to bind the marinade)
Frying and Coating
- 1/2 cup All-purpose Flour (for a light dusting)
- 2 tablespoons Cornstarch (adds extra crunch to the skin)
- 3-4 cups Vegetable Oil (for deep frying; use a neutral high-smoke point oil)
Garnish and Sides
- 1/2 piece Red Onion (thinly sliced into rings)
- 2 pieces Jalapeño or Serrano Peppers (sliced lengthwise)
- 1/4 cup Fresh Cilantro (rough chopped)
- 1/4 cup Awaze Sauce (Ethiopian chili dipping sauce)
👨🍳 Instructions
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1
Rinse the cleaned tilapia under cold water and pat them extremely dry with paper towels inside and out. Moisture is the enemy of crispiness.
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2
Using a sharp knife, make 3 to 4 diagonal incisions (scores) on each side of the fish, cutting down to the bone. This allows the marinade to penetrate and helps the fish cook evenly.
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3
Rub the fish inside and out with the juice of one lemon and a teaspoon of salt. Let it sit for 5-10 minutes, then pat dry again.
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4
In a small bowl, whisk together the garlic paste, grated ginger, Berbere spice, black pepper, and 2 tablespoons of olive oil to form a thick paste.
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5
Massage the marinade paste into the fish, ensuring you get plenty of the mixture into the scored slits and the cavity. Let the fish marinate at room temperature for 20 minutes.
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6
In a shallow tray, whisk together the flour and cornstarch. Lightly dredge each fish in the flour mixture, shaking off any excess. You want a very thin, translucent coating.
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7
Pour the vegetable oil into a large, deep skillet or wok. The oil should be about 1.5 to 2 inches deep. Heat the oil to 360°F (180°C).
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8
Carefully lower one fish at a time into the hot oil. Fry for about 6-8 minutes per side. Use a large spatula to gently flip the fish once the bottom is deeply golden and rigid.
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9
The fish is done when the skin is blistered and dark golden brown, and the meat at the thickest part is opaque. The fins should be crunchy like chips.
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10
Remove the fish from the oil and drain on a wire rack (rather than paper towels) to maintain the crunch. Immediately sprinkle with a tiny pinch of salt.
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11
In the last minute of frying, you can briefly toss the sliced jalapeños into the hot oil for 30 seconds to blister them for garnish.
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12
Arrange the fried tilapia on a platter. Garnish with red onion rings, the blistered peppers, cilantro, and lemon wedges.
💡 Chef's Tips
Ensure the oil is at the correct temperature (360°F) before adding the fish; oil that is too cool will result in a greasy, soggy fish. Don't crowd the pan; if your skillet isn't large enough for two fish, fry them one at a time and keep the first one warm in a 200°F oven. Patting the fish bone-dry after the lemon rinse is the secret to getting that signature 'Koroso' (crunchy) texture. If you can't find Berbere, a mix of paprika, cayenne, and a pinch of ground ginger/cloves can work in a pinch, though the flavor profile will differ. Avoid flipping the fish too early; wait until the skin has fully set and hardened to prevent it from tearing.
🍽️ Serving Suggestions
Serve with warm Injera (Ethiopian sourdough flatbread) to wrap pieces of the fish and soak up the juices. Pair with a side of 'Timatim Salata', a refreshing Ethiopian tomato and onion salad, to cut through the richness of the fry. Provide a small bowl of Awaze (a spicy Berbere-based paste) for those who want an extra kick of heat. A cold Ethiopian lager or a crisp dry white wine like Chenin Blanc balances the spices beautifully. Traditional 'Gomen' (braised collard greens) makes an excellent warm side dish for a complete meal.