After KWADÒN ZŌGALE, Moringa Salad and ZŌBṐ Red Sorrel Drink, we conclude our selection of recipes from Chop Chop ‘Cooking the Food of Nigeria’ by Ozoz Sokoh aka Kitchen Butterfly (Artisan Books / March 18, 2025) with Yoyo, Fried Whitebait also known as “Ẹ̀kọ fish”, named after Ẹ̀kọ (Lagos).
YÒYÒ, FRIED WHITEBAIT
Serves 4 to 6
Ingredients:
Neutral oil, for frying
1 cup (4.25 ounces/120 g) all-purpose flour, sifted (see Note)
2 teaspoons fine sea salt
1 teaspoon dry pepper (see page 22)
1 pound (450 g) whole fresh whitebait, rinsed, drained, and dried (see headnote)
NOTE: Use fine garri or cornmeal for coating instead of flour, if you like.
Also called ẹja yòyò or ẹja Ẹ̀kọ (“Ẹ̀kọ fish”), named after Ẹ̀kọ (Lagos), these small silver fish collectively known as whitebait of herring, smelt, and sprats are abundant during the rainy season and are tossed in seasoned flour and deep-fried until crisp.
Smaller whitebait (under 3 inches/7.5 cm) do not require cleaning, as the soft bones and fins are edible, but examine them before use, as you would with any seafood purchase, and discard any that don’t look fresh or are torn or broken. Larger whitebait with their heads and guts removed also work well.
Enjoy yòyò with Ata Dindin (page 332).
Directions:
Fill a wok or large Dutch oven with 1½ to 2 inches (3.8 to 5 cm) of oil; it should come no more than halfway up the vessel. Heat the oil over medium-high heat to 350°F (175°C). Line a rimmed baking sheet with a wire rack or paper towels.
In a large bowl, whisk together the flour, salt, and dry pepper. Working in batches, coat the fish well in the seasoned flour. Shake off any excess and place the fish on another rimmed baking sheet.
Use a spider or slotted spoon to add a few of the coated fish to the hot oil, being careful not to overcrowd the pot. Fry, stirring as needed to keep them separate as they cook, until golden brown and crisped all over, 4 to 5 minutes. Transfer to the rack to drain and repeat with the remaining fish, allowing the oil to return to temperature between batches.
Serve hot, warm, or cold. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Variation:
To bake the fish, preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and brush the parchment with oil. Spread the coated fish in a single layer over the prepared baking sheet and drizzle with oil. Bake on the middle rack until golden and crisp, 40 to 45 minutes, turning halfway through.
(* Excerpted from Chop Chop by Ozoz Sokoh -Artisan Books- Copyright © 2025. Photographs by James Ransom. )
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