Fish & seafood
Fried chambo
Chambo is a tilapia from Lake Malawi, firm and delicately sweet. Fried whole or in pieces, it is crispy on the outside and tender inside, and is eaten by the lakeside with nsima and a little lemon.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the fish, pat them dry thoroughly and make a few diagonal cuts on each side.
- Rub them with the salt, pepper, paprika and the juice of half a lemon, then let rest for 10 minutes.
- Heat the oil in a large frying pan to about 170 °C: a drop of bread dough should sizzle gently.
- Fry the fish for 4 to 5 minutes per side, until golden and the flesh flakes easily.
- Drain on kitchen paper and serve with the rest of the lemon cut into wedges.
Variations and tips
Grilled chambo. Instead of frying, brush the fish with oil and grill it on the barbecue or under the grill for 5 minutes per side.
More ideas
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Malawi
Malawi
Malawi
Malawi
Malawi
Malawi
Malawi
Malawi
Original Ecomely recipe.