Abstract: The kilishi of Protopterus annectens was produced for determination of appropriate slurry formulations for fish kilishi preparation. Thirty six freshly caught samples of Protopterus annectens with average weight of 331.00±22.64g from Kware Lake in Sokoto State were used. Kilishi of this species was prepared with three different slurry formulations of high (F1), medium (F2) and low (F3) proportions of groundnut dough to spice mixture in the ratio of 1.3:1.0, 1.0:1.2 and 1.0:1.8, respectively. Results of proximate composition indicated that kilishi of the P. annectens prepared with formulation 3 (F3) recorded significantly higher (p<0.05) protein content (45.18±0.02%) and lower lipid content (11.07±0.07%) despite recording significantly higher (p<0.05) moisture content (9.07±0.07%). Sensory score of kilishi of P. annectens processed with F3 formulation rated significantly higher (p<0.05) for texture, taste and flavour with mean scores of 5.72±0.22, 6.14±0.23 and 5.69±0.20, respectively. It could be concluded that kilishi of P. annectens prepared with F3 formulation was the most acceptable, hence, recommended for use in kilishi production.