Homemade Fish Gravy

People eat fish gravy a lot in Africa. Especially those living in Atlantic coastal countries.

Liberians eat it in the morning with boiled cassava, plantains, and eddoes.
For dinner, it goes with rice and split peas, rice and kidney beans, checked rice, and more.

Here's what you'll need to make your fish gravy:

3 lbs fish
1 medium onion (thinly sliced)
2 tsps seasoned salt
1 tsp ground black pepper
1 1/4 C cooking oil
1 C flour
2 tsp tomato paste
2 1/2 C water
1/2 pod hot pepper (chopped, optional)

First you have to fry your fish:

Remove scales and clean fish (see tips below.) Cut your fish into slices about 1 1/2 to 2 inches. Use a sharp knife to cut several slits in each piece of fish.

Add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp seasoned salt. Mix to spread seasoning evenly. Add a half of chopped pepper (optional). Let stand for 30 minutes to allow seasonings to penetrate.

Coat fish on both sides with flour.

Add one cup of cooking oil to a large skillet. Heat the oil on medium high. When oil is hot, fry fish until both sides are brown. Reduce heat if your fish is cooking too fast.

Then you make your fish gravy:

Heat 1/4 cup of oil in large skillet on medium high. Add 3 Tbs of flour to hot oil. Stir until well mixed.

Add sliced onions. Continue stirring until onions and flour are golden brown. Reduce heat to medium. Add tomato paste and mix in.

Add 2 1/2 C water. Add 1/2 tsp salt and 1 tsp seasoned salt, 1/4 tsp black pepper and rest of hot pepper. Stir.

Taste. Add more salt and seasoned salt if desired. Add fried fish to gravy.

Return to boil. Reduce heat to medium to low. Simmer until gravy has thickened as desired.

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Enjoy your gravy for breakfast with boiled-cassava, boiled eddoes, boiled plantains.

Or try for dinner with fried plantains


Red or pink snapper taste great but any fish is fine.

If you buy your fish from a seafood store, they will remove the scales and head and cut it up for you.

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