Fish fillet is a staple for many Kenyan households because of how versatile the dish is.
One of the simplest yet most effective methods to enhance its taste and texture is by frying it with butter.
The first step to a perfect butter-fried fish fillet is selecting the right type of fish. Tilapia is easily accessible and affordable.
Butter is perfect for any fish-based dish because it can help in the Maillard reaction, a chemical process that occurs when proteins and sugars in the fish react at high temperatures, producing complex Flavors and a desirable golden-brown crust.
It also adds flavour and creaminess to the fish and a richness of flavours
Ingredients
- 2 tilapia Fish fillet
- Butter
- Paprika
- Black pepper
- Salt
- Rosemary
- Unsalted butter
- All - purpose flour
Step 1
Begin by patting the fish fillets dry with paper towels or a kitchen cloth.
Removing excess moisture ensures a crispier texture and helps the butter to sear rather than steam the fish.
Step 2
In a bowl combine the paprika, black pepper, salt and rosemary and season the fillets
Add a light dusting of flour to create an extra layer of crunch and help the butter adhere to the fish.
Step 3
Heat a generous amount of butter in a skillet over medium heat.
Once the butter is melted and begins to foam, carefully place the fish fillets in the pan.
Cook the fillets for a few minutes on each side, depending on their thickness, until golden brown
Serve the butter-fried fish fillets with complementary a side of choice such as mashed potatoes or rice
