Ugandan Fried Fish
HB-2446 · Hand-built original · Ugandan
Freshly caught fish is coated in seasoned maize flour and fried until shatteringly crunchy, while the flesh underneath stays moist and delicate. Warm paprika, garlic and black pepper give every bite a gentle, sun-baked warmth. It is a simple dish, but a deeply satisfying one, and a wonderful introduction to the flavours of East Africa.
UgandanMain Dishes1–2 servingsDairy-freeEgg-free
Main ingredient: tilapia
Servings:1quantities adjust to match
Ingredients
- 17¾ oz whole tilapia or sea bream, cleaned and scaled (or firm fish steaks)
- 7 oz maize flour
- 2 tsp paprika
- 1 tsp fine salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- Neutral oil, for deep-frying (about 2 cups)
- Lemon wedges, to serve (optional)
Method
- Pat the fish very dry with paper towels. If whole, cut 2 to 3 shallow diagonal slashes into each side so the coating reaches the flesh.
- Mix the maize flour, paprika, salt, black pepper, and garlic powder on a large plate.
- Press the fish firmly into the seasoned flour on all sides, shaking off the excess. Rest for 10 minutes so the coating sets.
- Pour oil into a deep, heavy pan to a depth of about 1¼ in and heat to 350°F, or until a pinch of flour sizzles at once.
- Fry the fish, in batches if needed, for 5 to 7 minutes per side depending on thickness, until deep golden, crisp, and cooked through to the bone.
- Drain on a rack or paper towels for 2 minutes.
- Serve hot with lemon wedges, with ugali, rice, or matoke and a tomato-onion salad if you like.
Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.