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Chadian Capitaine Frit

Name: Chadian Capitaine Frit
Total time: 40 min
Yield: Serves 4
Cuisine: Chad
Ingredients: 4 fillets Sea Bass Fillets; 2 cloves Garlic; 1 Chili pepper; 2 tbsp Lemon juice; 1 tsp Salt; 4 tbsp All-purpose flour; To taste Oil for frying; 1/2 Onion; 1 Tomato

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Big white fish from Lake Chad and the Chari River, fried — a riverside specialty of the capital.

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📖 The Story Behind This Dish

Capitaine is the French name for Nile perch, a big white-fleshed fish caught in Lake Chad and the Chari River. At riverside spots in N'Djamena, fillets seasoned with chili and garlic are fried and served with an onion and tomato salad.

🌆 Where it's eaten: At a spot on the Chari River in N'Djamena, with the river at dusk behind, freshly fried white fish fillets are served on a plate.

🥕 Ingredients (serves 4)

Sea Bass Fillets 4 fillets
Garlic 2 cloves
Chili pepper 1
Lemon juice 2 tbsp
Salt 1 tsp
All-purpose flour 4 tbsp
Oil for frying To taste
Onion 1/2
Tomato 1

👩‍🍳 Instructions

Pound the garlic and chili and mix with the lemon juice and salt.
Spread on the fish and let stand 20 minutes.
Dust lightly with flour and fry in 170°C oil for 6–7 minutes.
Mix the sliced onion and diced tomato into a salad.
Serve the fish with the salad.

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