These fried dough balls are a popular street food in West Africa, served on their own or with a sauce, or in this case, with poached fish.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the yeast and warm water in a small bowl and let sit until the yeast starts to dissolve, about 5 minutes.
- Place the flour in a large bowl. Mix the yeast and water mixture into the flour with a wooden spoon until smooth. Stir in the sugar, vanilla extract and 1 teaspoon salt, and then cover with plastic wrap, placing the wrap directly on the dough. Set aside in a warm place and let rise for 1 hour.
- Bring 6 cups water to a boil in a large pot over high heat. Reduce the heat to low and add the fish. Poach the fish in the simmering liquid until cooked through, 5 to 7 minutes. Remove the fish from the water and set aside in a medium bowl. When the fish has cooled, use a fork to break apart the fish.
- Add 2 tablespoons of the olive oil to a medium skillet over medium heat and saute the onions until translucent, 3 to 5 minutes. Add the tomatoes, garlic, 1 teaspoon salt and a pinch of freshly ground pepper and cook for 5 minutes. Add the fish to the skillet and stir to fully incorporate, adding 1 to 2 tablespoons more olive oil if needed to keep the mixture from becoming dry. Cook for another 3 minutes and then turn off the heat.
- Heat 2 inches of vegetable oil (about 8 cups) to 375 degrees F in a wide heavy pot over medium-high heat. Working in batches, carefully add the gateau batter to the oil with a 2-ounce ice cream scoop, turning over frequently until browned, about 2 1/2 minutes per batch. Transfer the gateau to paper towels to drain.
- Spoon the mackerel into a serving dish and serve with the gateau.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love