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We hope you got insight from reading it, now let’s go back to pan fried fish served with ugali, managu and terere recipe. To make pan fried fish served with ugali, managu and terere you only need 8 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Pan fried fish served with ugali, managu and terere:
- Take Raw fish any type
- Use Ginger crushed
- You need Garlic crushed
- Provide Black pepper powder
- Prepare Salt
- Prepare Lemon juice
- You need Turmeric powder
- Use Shallow frying oil
Steps to make Pan fried fish served with ugali, managu and terere:
- Wash the fish very well. Normally where I buy they remove the intestines and scales if it has this makes it easier for me. If it's fishes like tilapia, taffy, changu make some cuts on the fish
- Mix the garlic, ginger, salt, black pepper, turmeric powder and lemon juice together
- Smear the mixture on the fish. If it's tilapia like feed the cuts and the inside of the fish (where the intestines were and the head) with the mixture.
- Heat the oil and shallow fry the fish until golden brown then remove from pan.
- Serve with any thing from bread and mahamri for breakfast to ugali, rice and chapati for lunch or dinner
The delightful crunchy crust in this family-friendly dish comes from panko, Japanese breadcrumbs. Reminiscent of fried fish fingers, this recipe will please even the pickiest of eaters. This pan fried whiting fish is a southern classic that is never a disappointment. This recipe for fried whiting fish is a basic Southern fried fish recipe. Beautifully panned fried with a super golden crust, moist and tender on the inside, and serves well for dinner or potluck.
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