Fried fish with pap or rice

🐟 Lightly coated fish fillets pan-fried until golden and served with pap or rice and lemon.

Ingredients

• 🐟 700 g fresh boneless, skinless white-fish fillets, cut into 4 portions
• 🍋 1 lemon: finely grated zest and wedges to serve
• 🧄 2 crushed garlic cloves
• 🧂 1 teaspoon sweet paprika and 1/2 teaspoon black pepper
• 🧂 1/2 teaspoon salt, adjust after cooking
• 🌾 80 g fine maize flour or wheat flour
• 🥚 1 egg beaten with 1 tablespoon water, optional
• 🫗 About 150 ml vegetable oil for shallow frying
• 🌽 For pap: 250 g maize meal and 900 ml water
• 🍚 For rice: 300 g long-grain rice and 600 ml water
• 🥗 Tomato, cucumber or finely sliced cabbage

Preparation

Keep fish refrigerated and pat dry. Run fingers over the flesh for bones and remove them with clean tweezers.

Mix paprika, pepper, garlic, lemon zest and a little salt. Rub lightly over the fish and refrigerate while preparing the side.

Choose pap or rice. For rice, rinse until the water is nearly clear, add 600 ml water, bring to a boil, cover and simmer for 15 to 18 minutes. Rest for 5 minutes.

For pap, bring 700 ml water to a simmer. Whisk a little maize meal with the remaining cold water, then pour in while whisking.

Gradually add the remaining maize meal, stirring with a sturdy spoon. Lower the heat and cook for 15 to 20 minutes, stirring often, until thick and no longer raw-tasting.

Spread fine maize flour on a plate. Dip each portion in beaten egg if using, coat lightly with flour and shake off excess.

Heat 1 to 2 cm oil in a heavy pan over medium heat. A crumb should sizzle gently and turn golden, not blacken at once.

Cook portions without crowding for about 3 to 5 minutes per side, depending on thickness. Turn once; the flesh should be opaque, flake easily and reach 63°C at the center.

Drain on a rack or clean paper, taste before adding a little salt, and serve immediately with pap or rice, lemon and fresh salad.