Crispy Kenyan Fish Fry
Golden, crispy whole fish or fillets coated in seasoned flour and fried until the skin shatters. Served with a squeeze of fresh lime and a pinch of chili for that classic Kenyan coastal heat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- ½ kg whole fish or thick fillets (tilapia, snapper, or mackerel)
- ½ cup all-purpose flour
- ¼ cup cornmeal
- 2 whole fresh limes
- ½ tsp cayenne pepper or chili powder
- ½ cup neutral cooking oil for frying
Instructions
- 1
Pat fish dry with paper towels, inside and out if whole. Season generously with salt and black pepper.
- 2
Mix flour, cornmeal, cayenne, and a pinch of salt in a shallow bowl. Coat each fish piece evenly on both sides.
- 3
Heat oil in a large skillet over medium-high until it shimmers and a pinch of flour sizzles immediately on contact.
- 4
Carefully lay fish in hot oil and fry 4–5 minutes per side without moving, until skin is golden and flesh flakes easily.
- 5
Transfer fish to a plate lined with paper towels. Squeeze fresh lime over the top and serve immediately with extra lime wedges.
Tools you’ll need
- 12-inch skillet or frying pan
- shallow bowl
- paper towels
- tongs or slotted spatula
- cutting board
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