Kisumu fried tilapia
Whole Lake Victoria tilapia, fried crisp and served with ugali and greens
On the shores of Lake Victoria at Kisumu's Dunga beach and in the fish kiosks of Kampala and Mwanza, tilapia comes straight from the boats, is scored, rubbed with salt, garlic and lemon and deep-fried whole until the skin is crackling. It is served with a block of ugali, sukuma wiki (braised kale) and kachumbari, and eaten with your hands, pulling the sweet flesh off the bone. The mistake is frying a wet fish in oil that isn't hot enough, which makes it greasy and stick; dry it well and wait for 180 °C. Chef's tip: dust the fish lightly with cornflour just before frying for an extra-crisp skin.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Method
0/6 doneStep 1: Rinse 4 whole tilapia and cut 3 deep slashes on each side, down to the bone. Pat completely dry inside and out with kitchen paper.
Step 2: Mix 1 ½ tsp salt, 4 garlic cloves, 1 lemon and ½ tsp chilli powder and rub into the slashes and the belly. Chill for 20 minutes.
20 minStep 3: Heat 6 ¼ cups vegetable oil in a wide, deep pan or wok to 350°F. It should come at least halfway up the fish.
Step 4: Pat the fish dry again and dust with 3 tbsp cornflour. Lower one fish at a time into the oil, away from you, and fry for 5–6 minutes a side, until deep golden and crisp.
24 minStep 5: The fish is done when the flesh by the backbone is opaque and lifts off cleanly. Drain on a rack.
Step 6: Serve hot topped with 2 tomatoes and 1 red onion, with 1 lime, ugali and greens.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 44 g
- Carbs
- 4 g
- Fat
- 25 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kisumu fried tilapia take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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