Deep-Fried Fish with Cabbage and Awaze Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Deep-Fried Fish with Cabbage and Awaze Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Deep-Fried Fish with Cabbage and Awaze Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Deep-Fried Fish with Cabbage and Awaze Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Deep-Fried Fish with Cabbage and Awaze Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Deep-Fried Fish with Cabbage and Awaze Sauce?

Ethiopian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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