Crispy Fried White Fish with Mitmita Seasoning

Looking for a new and exciting way to prepare white fish? Look no further than this Crispy Fried White Fish with Mitmita Seasoning recipe! Inspired by Ethiopian cuisine, this dish features a spicy blend of Mitmita seasoning, flour, and breadcrumbs that coats the fish before frying it to crispy perfection. Serve it alongside a green salad, roasted veggies, or injera bread for a complete meal that's sure to impress. Ready in under 30 minutes, this recipe is perfect for busy weeknights or weekend dinners.

Crispy Fried White Fish with Mitmita Seasoning is a delicious and spicy Ethiopian-inspired dish that's perfect for dinner any night of the week. Made with white fish fillets coated in a spicy blend of Mitmita seasoning, flour, and breadcrumbs, this dish is fried to crispy perfection in corn or sunflower oil. Serve with a green salad, roasted vegetables, or injera bread for a complete meal. Ready in under 30 minutes, this recipe is sure to become a family favorite!

Serving: 4 | Calories: 360 | Prep Time: 15 min | Cooking Time: 10-15 min


  • 1 pound of white fish fillets, such as Nile Perch, cod, haddock, or tilapia
  • 2 teaspoons of USimplySeason Mitmita seasoning
  • 8 teaspoons of all-purpose flour
  • 1/2 cup of fine breadcrumbs
  • 1 teaspoon of turmeric
  • 1 large egg, beaten
  • Salt and pepper, to taste
  • Cooking oil (corn or sunflower) for frying


  1. Rinse the fish fillets and pat them dry with paper towels. Cut them into serving-size pieces and season them with salt and pepper to taste.
  2. Mix the flour and Mitmita seasoning in a shallow bowl until well combined.
  3. In another bowl, beat the egg and set it aside.
  4. In a third bowl, mix the breadcrumbs with the turmeric.
  5. Dip each piece of fish into the flour mixture, shaking off any excess. Next, dip it into the beaten egg, ensuring it is evenly coated. Finally, dip the fish into the breadcrumb mixture, pressing the crumbs onto the surface to ensure an even coating. Repeat with the remaining fish pieces.
  6. Heat about 1 inch of cooking oil in a large skillet over medium-high heat until hot but not smoking. To test the oil, drop a small piece of bread or breadcrumb into it; the oil is ready if it sizzles and turns golden brown in a few seconds.
  7. Carefully place the breaded fish into the hot oil, ensuring not to overcrowd the pan. Fry the fish on each side for 3-4 minutes or until golden brown and crispy.
  8. Using a slotted spoon, transfer the fried fish to a plate lined with paper towels to drain off any excess oil.
  9. Serve the fried fish hot, garnished with fresh herbs such as parsley or cilantro, and lemon wedges on the side. Serve with a green salad or roasted vegetables for a complete meal.

    Several side dishes would complement this crispy fried white fish with Mitmita seasoning. Here are a few ideas:

    1. Green salad: A simple green salad with lemon juice, olive oil, salt, and pepper would add a fresh and light element to the meal. You could use any combination of greens, such as arugula, spinach, or mixed greens, and add some sliced cucumber or cherry tomatoes for extra color and flavor.
    2. Roasted vegetables: Roasted vegetables such as broccoli, cauliflower, carrots, or zucchini make a delicious and healthy side dish. Toss the vegetables with olive oil, salt, and pepper, and roast them in the oven at 400°F for 20-25 minutes or until tender and caramelized.
    3. Cucumber and tomato salad: A refreshing cucumber and tomato salad with lemon juice, olive oil, salt, and pepper would pair well with the spicy Mitmita seasoning. Chop some cucumber and tomatoes, season them with the dressing, and serve alongside the fish.
    4. Garlic mashed potatoes: You could make some garlic mashed potatoes for a heartier side dish. Boil peeled and diced potatoes until tender, then mash them with butter, milk, and minced garlic—season with salt and pepper to taste.
    5. Injera bread: Injera is a traditional Ethiopian flatbread made from teff flour, and it would be a perfect accompaniment to this fish dish. You could make your injera or purchase it from a specialty store. Tear off pieces of the bread and use it to scoop up the fish and any sauces or dips that you serve alongside it.
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