Crispy fried tilapia
Whole tilapia fried until crisp and golden, served with kachumbari and lemon.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 2
Made withMAMI Sunflower Oil
Ingredients
Method
Make three deep cuts on each side of the fish.
Rub the fish inside and out with the garlic, salt, pepper and the juice of half the lemon. Leave for 10 minutes.
Pat the fish dry with paper towel. Dry skin is the secret to a crisp finish.
Heat enough oil to half-cover the fish in a wide pan over medium-high heat.
Lower the fish in carefully and fry for 5–6 minutes a side, turning once, until deep golden and crisp.
Drain and serve with the remaining lemon, kachumbari and ugali or chips.
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