🥢 What Is Panla?
Panla, also known as stockfish or smoked whiting, is one of those Nigerian ingredients that instantly takes you back home. The smoky aroma, the chewy-yet-tender texture, that deep salty-umami punch… it’s nostalgia on a plate.
But if you’re outside Nigeria, finding authentic panla can feel like searching for gold 😅. So, I decided to make my own version, and honestly, it turned out amazing!
😋 My Panla Experiment
The first time I tried making panla, I dehydrated the fish for 12 hours. The taste was close, but it completely disappeared into my sauce, as there were no chunky bits left! So, I decided to try again, this time using my air fryer.
I roasted the fish for 30 minutes, and boom 💥, the texture was perfect. A little smoky and slightly chewy, it held up beautifully in my eggplant sauce. The only thing missing was that distinct “Nigeria market” flavor. I guess they use a slightly different species back home.
Each fillet weighed about 4 oz (roughly 100 calories per serving), so it’s great if you’re eating on a calorie deficit.
Smoked Panla (Whiting Fish) Recipe
Ingredients
Method
- Preheat your air fryer to 180°C (350°F).
- Pat the whiting fillets dry using a paper towel to remove excess moisture.
- Season the fish with salt.
- Arrange the fillets in a single layer inside the air fryer basket.
- Roast for 30 minutes, flipping halfway through to ensure even cooking.
- Once golden and slightly crisp, remove and let cool; the texture will firm up as it cools.
- Use in sauces, soups, or as a tasty protein-packed side.
Notes
- For deeper smoky flavor, add a drop of liquid smoke or grill the fish briefly over charcoal.
- You can substitute whiting with cod, haddock, or tilapia if unavailable.
