Suya Fish Fritters

Suya Fish Fritters blend the bold, nutty heat of suya spice blend with crisp, golden bites of tender white fish fillets. Inspired by West African suya traditions that celebrate skewered, spice-crusted meats, this fritter variation transforms seasoned white fish fillets into a shareable, crunchy snack or centerpiece for a casual meal. The batter is light yet sturdy, using all-purpose flour and a touch of baking powder to puff as it fries, while a splash of citrus from lemon brightens every bite.

Ingredients

• 1 lb white fish fillets, diced into 1/2-inch pieces
• 2 tbsp suya spice blend
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 large egg
• 3/4 cup cold water (plus 1–2 tbsp more as needed)
• 2 thinly sliced scallions
• 2 tbsp chopped cilantro
• 1 lemon (zest and wedges for serving)
• About 2 cups neutral oil for frying

Preparation

1. Season the fish: In a large bowl, combine the diced white fish fillets with the suya spice blend and the finely grated zest of the lemon. Toss gently to coat, then let the mixture rest for 10 minutes so the spices can hydrate and lightly penetrate the white fish fillets.
2. Make the batter: In a separate bowl, whisk the all-purpose flour and baking powder until evenly combined. Add the egg and most of the cold water, whisking just until a thick, scoopable batter forms. If needed, add the remaining cold water 1 tablespoon at a time to achieve a texture that drops slowly from a spoon.
3. Fold-ins: Stir in the scallions and cilantro, then gently fold the seasoned white fish fillets into the batter, coating all pieces without overmixing.

Cooking

1. Heat the oil: Pour the neutral oil into a deep, heavy skillet or pot to a depth of about 1 inch. Warm over medium to medium-high heat until a small dab of batter sizzles on contact.
2. Fry the fritters: Using two spoons, drop small mounds of batter into the hot neutral oil, leaving room between each. Fry until puffed and deep golden, turning once, for about 4 to 5 minutes total per batch. Transfer to a rack or paper to drain. Repeat with remaining batter, keeping batches modest so the oil temperature stays steady.

Serve

Season the hot fritters with a light dusting of suya spice blend and a squeeze of lemon. Enjoy while crisp, pairing them with your favorite crunchy salad or a simple tangy dip.

Tips

• Cut the white fish fillets small and uniform so each bite cooks evenly and stays tender.
• A thicker batter clings better to the white fish fillets; adjust with a touch more cold water only if needed.
• For extra suya character, sprinkle more suya spice blend over the fritters just after frying.
• Maintain a steady sizzle; crowding lowers heat and makes fritters absorb more neutral oil.

Storage and Reheat

Refrigerate leftovers in an airtight container and reheat on a wire rack in a hot oven until crisp. A quick squeeze of fresh lemon right before serving revives aroma and brightness.