Tilapia Fry
Samaki wa Kukaanga (sah-MAH-kee wah koo-KAHN-gah)
Fried Lake Victoria Tilapia
Whole tilapia fish scored, marinated in lemon and spices, and deep-fried until the skin is shatteringly crispy and the flesh is moist and flavorful.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval platter
Garnishes: lemon wedges, sliced onion
Accompaniments: ugali, kachumbari, chili sauce
Instructions
-
1
Make three diagonal slashes on each side of the cleaned tilapia, cutting down to the bone.
-
2
Rub fish inside and out with lemon juice, salt, pepper, garlic powder, and turmeric. Marinate for fifteen minutes.
-
3
Lightly dust the marinated fish with flour or cornmeal, shaking off any excess coating.
-
4
Heat oil in a deep pan to medium-high. Carefully slide the fish into the hot oil.
-
5
Fry for six minutes per side until the skin is deeply golden, crispy, and the flesh flakes easily.
-
6
Drain on paper towels and serve whole on a platter with ugali and kachumbari.
Did You Know?
In Kisumu and towns along Lake Victoria, freshly caught tilapia is fried within hours of being pulled from the water, and locals claim it tastes nothing like store-bought fish.
Chef's Notes
Equipment Tips
- deep frying pan
- sharp knife
- cutting board
- paper towels
Garnishing
lemon wedges, sliced onion
Accompaniments
ugali, kachumbari, chili sauce
The Story Behind Tilapia Fry
Fried tilapia is the soul food of Kenya's lakeside communities around Lake Victoria, the world's second-largest freshwater lake. Fishing has sustained these communities for millennia, and the simple act of frying a freshly caught fish remains one of Kenya's greatest culinary pleasures. The fish-frying points along the lakeshore are social gathering places where entire communities come together over plates of crispy fish, ugali, and kachumbari.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!