Kenyans prefer fishes from Lake Victoria such as Nile Perch and tilapia. They almost taste the same, except it seems that tilapia fillets are thinner and with a finer texture than Nile Perch. I handle tilapia almost like sole.
Personally, I prefer sea fish for the variety in taste and texture. My fish monger had a beautiful Kingfish. I ordered four slices. King fish or any fish which can be sliced have a firmer flesh, easier to handle in the pan and less bones.
- 4 slices of Kingfish or any similar fish
- 1 cup of flour for dredging
- Salt and pepper to taste
- Oil for frying
- 2 tbsp. Dijon mustard. If using mustard powder, I suggest that you start with 1 tsp. and add more to reach the desired taste.
- ½ litre of béchamel sauce.
- Make your béchamel sauce and add the mustard accordingly
- Clean and dry the fish slices.
- Add salt and pepper to the flour
- Dredge the fish in the flour and shake off the excess
- Pour ½ cm of oil in your frying pan
- Fry the fish, under medium heat, until golden
- Place it on paper towel to drain the oil
- Plate the fish with a large amount of mustard béchamel sauce.
I served my recipe with rice and pan-fried zucchini with olive oil and oregano.
Tips – squeeze a dash of lime on the fish before pouring the mustard sauce. Also, tilapia has skyrocketed to an hallucinating price so I avoid it now.