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Tilapia Fry is a beloved dish in Kenya, featuring whole tilapia fish that are seasoned and fried to perfection. It's often enjoyed during celebrations or family gatherings, showcasing the country's rich culinary heritage and love for fresh fish. This dish is typically served with sides like ugali or vegetables, making it a staple in many Kenyan households.
Rinse the tilapia fish under cold water and pat them dry with paper towels.
Season the fish inside and out with salt, ground black pepper, paprika, ground cumin, garlic powder, and turmeric powder. Ensure the seasonings are well distributed.
Place the flour in a shallow dish. Dredge each seasoned fish in the flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the fish to the skillet. Fry the fish for about 5-7 minutes per side, or until they are golden brown and crispy. The fish should be cooked through and have an internal temperature of 145°F (63°C).
Remove the fish from the skillet and drain on paper towels.
Garnish with lemon slices and fresh cilantro or parsley. Serve hot with your favorite side dishes such as sukuma wiki, ugali, or rice.
Enjoy your meal!
Tilapia Fry is a traditional Kenyan dish made from whole tilapia fish that are seasoned and deep-fried until crispy. It is a popular choice for seafood lovers.
Tilapia Fry originates from Kenya, where tilapia fish are abundant in local lakes and rivers, making it a common feature in Kenyan cuisine.
The key ingredients include whole tilapia fish, salt, black pepper, paprika, ground cumin, garlic powder, turmeric powder, and all-purpose flour.
Tilapia Fry takes approximately 35-50 minutes to prepare and cook.
Tilapia Fry is often served with ugali, a traditional maize porridge, or accompanied by sautéed vegetables and a fresh salad.