Botswana-style Fried Fish

Ingredients

While the original Korean Daegujeon is typically made with Korean spices and flavors, the Botswana-style Fried Fish incorporates traditional Botswana spices and cooking techniques. The original dish is often served with a variety of Korean side dishes, whereas the Botswana-style Fried Fish is commonly accompanied by local vegetables or a tangy sauce. We alse have the original recipe for Daegujeon, so you can check it out.

• 4 fish fillets (such as tilapia or catfish) 4 fish fillets (such as tilapia or catfish)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
2. 2.
   Pat the fish fillets dry with a paper towel and dredge them in the flour mixture, ensuring they are evenly coated.
3. 3.
   Heat vegetable oil in a large skillet over medium-high heat.
4. 4.
   Carefully place the coated fish fillets in the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy.
5. 5.
   Once cooked, transfer the fried fish to a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Botswana-style Fried Fish with lemon wedges for a tangy twist.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. If you prefer a milder flavor, you can soak the fish in milk for 30 minutes before coating it with the flour mixture.

Tips & Tricks

• For an extra crispy coating, you can double-dredge the fish fillets by dipping them in beaten egg before coating them with the flour mixture.
• Experiment with different spices and herbs to customize the flavor of the coating according to your preference.
• Serve the Botswana-style Fried Fish with a side of traditional Botswana vegetables, such as morogo (wild spinach) or seswaa (pounded meat).

Serving advice

Serve the Botswana-style Fried Fish hot, alongside a refreshing salad or steamed vegetables. Squeeze fresh lemon juice over the fish just before eating to enhance the flavors.

Presentation advice

Arrange the Botswana-style Fried Fish on a platter, garnished with fresh herbs such as parsley or cilantro. Serve it with lemon wedges on the side for an appealing presentation.