Yoyo - The Isale Eko treasure
Recipe Category: Snacks
Cuisine: Yoruba
A bite sized battered fish popularly called Yoyo in Isale Eko.
  • Fresh fish - smelt, anchovies
  • White flour Flour - or garri for the gluten free version
  • Dry pepper - cayenne pepper
  • Salt
  • Seasoning cube - optional
  • Vegetable oil - or your choice of frying oil
  1. Rinse the fish after which you pat dry with kitchen paper towel.
  2. Prepare the seasonings. I started with Salt and dry pepper .
  3. Add white flour to the bowl
  4. Or use garri
  5. Lay out a wide strip of kitchen paper towel or a dry kitchen tray. Dip the fish into the flour seasoning mix and place on the paper towel. Repeat the process until you have exhausted your fish. . Don't fry immediately. otherwise the flour will slide straight off into the oil. Allow the moisture from the fish to absorb some of the flour, ensuring that the coating will stay intact, to a large extent.
  6. While you wait, heat up oil in a pan, enough to deep fry. Once the oil is hot enough, test a batch first with 2 or 3 pieces, to gauge the temperature of the oil. By the time this batch is fried to golden brown, the oil should be hot enough. Fry your Yoyo and serve with Garri and Cold water. Well, I did, you can serve it in a salad, or as a mini burger.
Yoyo was always slightly salty, so go a little heavy on the salt. Just a little.
If you are worried about going overboard with the salt, after frying, you can also dust on some extra salt and dry pepper after frying.
Recipe by Dooney's Kitchen at http://dooneyskitchen.com/yoyo-the-isale-eko-treasure/