Pan Fried Nile Perch

Nile perch has light delicate white firm flaky flesh containing very few bones and is an excellent fish option to eat. It can be grilled, fried, poached, sautéed, braised, roasted, steamed or served as kebabs or even sashimi. Nile perch has low water content and is best marinated before being broiled or barbecued.

 

Ingredients

Nile perch fillets

Plain flour

Salt

Pepper

Butter

Method

Mix plain flour on a plate with salt and pepper. Turn the fillet in the flour mixture. Heat the frying pan over medium heat with 2 tablespoons of butter. Place the fillets in the frying pan and cook for approx. 4 minutes on each side. Place cooked fillets on individual plates and serve with boiled potatoes, steamed vegetables, cheese sauce and plum jam.

Note: For more flavour add herbs and spices to the flour mixture such as paprika, rosemary and lemon zest.