- 800g Bream
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1 tsp curry powder
- 1 1/2 cups plain flour (all purpose flour)
- oil for frying
Bream is one of the popular fish here in Zimbabwe, along with matemba and Mackerel. Growing up, due to allergy reasons, I didn’t eat fish, therefore had no interest in knowing how it was cooked, de-boned, and so on and so forth.
2010 I decided to give fish a go and alas, the allergy had gone, I wasn’t reacting to it anymore. So now the dilemma I found myself in was “how do I prepare fish?” I’m not yet quite there, but practice makes perfect. So I’ll keep at it! There are many ways in which you can prepare bream and this is just one of them. Hope you’ll enjoy it as much as we do. Oh and P.S- My apologies for the pictures in Step 1 to those of you who have Fishheadphobia (fish-head-phobia).
- Get your fish ready by scaling it and cutting of the head and fins. Poach it briefly (8 mins) in a pot of milk and put it in a platter. Using a sharp knife, fillet the bream, i.e to de-skin and de-bone it. This will be much easier after poaching it.
- Season your flour; add salt, pepper and curry powder then mix it all together. Sprinkle 1/2 tsp salt over the bream. Pour beaten egg over the bream fillet then coat it in the seasoned flour.
- When fish is coated, heat oil in pan and fry your fish fillet until it is golden brown. Squeeze a few drops of lemon juice of the fish as soon as it comes out of the pan. Serve with fries.
Pictorial Detailed Instructions
Enjoy!. This is really a tasty dish. Remember you will never miss a trendy Zimbabwean recipe when you sign-up for our newsletter. You may also leave a comment below. Thanks!