Deep-Fried Fish with Cabbage and Awaze Sauce

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Crisp deep-fried fish paired with sautéed cabbage and a spicy Ethiopian awaze sauce for a bold and hearty meal. This Ethiopian-inspired seafood recipe, ready in about 30 minutes, pairs white fish fillets (e.g., tilapia), all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 grams white fish fillets (e.g., tilapia)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup vegetable oil
• 200 grams green cabbage
• 1 medium (150 grams) onion
• 3 garlic cloves
• 1 tablespoon berbere spice
• 1 teaspoon honey
• 2 tablespoons water
• 1 tablespoon lemon juice
• to taste salt

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Instructions

1. Step 1: Rinse and pat dry 400 grams of white fish fillets. Combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish. Lightly dredge each fish fillet in the flour mixture, shaking off excess.
2. Step 2: Heat 1 cup vegetable oil in a deep skillet over medium-high heat to 350°F (175°C). Carefully fry the fish fillets for 3-4 minutes per side until golden brown and crisp. Transfer to paper towels to drain.
3. Step 3: While the fish cooks, thinly slice 200 grams of green cabbage and finely chop 1 medium onion and 3 garlic cloves.
4. Step 4: In a large skillet over medium heat, sauté the chopped onion and garlic in 1 tablespoon vegetable oil for 3-4 minutes until translucent and fragrant. Add the sliced cabbage and cook for 5 minutes until tender but still slightly crisp.
5. Step 5: In a small bowl, whisk together 1 tablespoon berbere spice, 1 teaspoon honey, 2 tablespoons water, and 1 tablespoon lemon juice to form the awaze sauce. Season with salt to taste.
6. Step 6: Toss the sautéed cabbage with half of the awaze sauce. Serve the deep-fried fish alongside the cabbage and drizzle the remaining awaze sauce over the fish.