Salams my fellow cooks…how’s everyone? Just two weeks to go folks…I’m so excited…Ramadhan ❤️ Even though it was half term holidays for school its been a bit of crazy week for me…last of the Ramadhan Preps, Work and to top it all off my phone was playing up big time…the weekend also seems to have just flown by as well…anyways all sorted now alhumdulillah. On the weekends my family and myself to be honest usually just want to eat things like roast or grilled chicken, fry ups etc …they will not eat curries, rotlis (roti-for the non gujis 😝) etc. I don’t make fish dishes often although fish is something we need to bring into our diet. This is a fried fish recipe in which I use Tilapia fillets but you can use any fish u prefer. Some people find Tilapia to have a very strong ‘fishy’ taste but I like it and the fact its fillets it’s quicker and easier to cook. Let me know if you try the recipe…or if you try it any other way at all.
5 Tilapia Fillets (frozen pack)
1 Tspn Garlic
1 Tspn Crushed Chillies
Half Tspn red chilli powder
1 Tspn Salt
1 Tspn coarse black pepper
2 Tbsp Malt Vinegar
2 Eggs (lightly whisked)
5 tbsp Peri Peri Chicken Fry Mix (or alternatively you can use 4 tbsp Plain flour and 1 tbsp cornflour)
Quarter cup oil
2 large onions ( cut into 4 pieces lengthways and layers separated)
1 and half tspn crushed garlic
1 Tspn red chilli powder
1 Tspn Crushed Chillies
1 Tspn Sugar
1 Tbsp Malt vinegar
2-3 cups Tomato Ketchup
Place the Fish in a bowl and add the all the Marinade ingredients and mix well. Cling film the bowl and leave for minimum of one hour in fridge.
Heat the oil in a saucepan and add the sliced onions. Cook until the onions are slightly golden brown. Stir every so often so that the onions brown evenly.
Once onions have browned add the tomato ketchup, garlic, chilli powder, crushed chilled, sugar and vinegar and stir. Bring to the boil and then allow to simmer on low heat until the sauce has thickened. Turn off until ready to serve.
Deep fry the marinated Tilapia on medium to high heat until golden brown and fish is nicely cooked. Drain well on kitchen towel.
When ready to serve you can Serve the sauce on the side or can drizzle or dollop on top of the fish.
Serve with Southern Fried chips.
Defrost the Tilapia Fillets and wash and drain thoroughly
Add the eggs and the flour and mix well until well coated. Leave in Fridge for a minimum of 1 hour
This is the Peri Peri Chicken Fry Mix I use
Deep fry until golden brown and drain on kitchen towel
Slice the onions in 4 lengthways and separate the layers
Fry the onions in oil until lightly golden
Add the rest of the sauce ingredients and cook until sauce has thickened
Sauce can be served separated or poured over the fish and chips…Mmmm this is all mine!!