Whole fresh fried tilapia

There is nothing quite like eating fresh tilapia fried whole with skin and flesh intact! Most of the hotels large and small, along the shores of Lake Victoria do brisk business preparing tilapia this way.

You too can add fish to your menu this Christmas and give your family an extra special treat that can be prepared in a jiffy!

When buying fish, always ask the fishmonger to remove the scales and gut the fish for you. Take it home as soon as possible as it spoil quickly if not stored well.

Wash the fish inside out under running water, drain and chill or freeze before using.
Serve the fish with fresh lemon wedges. Squeeze the lemon juice over the fish just before eating and enjoy!

Ingredients
Serves 4

4 medium-size whole tilapia 1 large onion
Juice of 2 large lemons ½ cup wheat flour
2 tbsp Royco
2 or more lemons
3 cloves garlic Freshly ground black pepper
Salt to taste Oil for deep frying

Method

1. Pat fish dry with paper towels or a wad of strong serviettes, making sure you leave no traces of the paper behind. With a sharp knife make 3-4 well-spaced slits on each side of the fish, but do not cut right up to the edges of the fish.
2. Chop the onions very finely, grate the garlic finely and mix with the lemon juice. Rub this mixture over the fish inside-out.
3. Rub salt and a little freshly ground all over the fish inside-out.
4. Sift the flour add the Royco, ¼ tsp salt and mix well. Dredge the fish with the flour mixture to coat well.
5. Pour oil for deep frying in a large pan, (it should be at least 2.5cm deep) and heat over medium heat. The oil is ready when a small cube of bread sizzles and immediately rises to the top. Carefully slide the fish into the oil and fry without turning it for 5-7 mins or the skin will break. Carefully turn the fish over and fry the other side for 5-7 mins or until the skin is nice and crisp.
6. Drain and serve hot with two or more lemon wedges.