BEER BATTERED FRESH KAPENTA (LAKE SARDINES)

Serving : 4 people

Prep time: 30 minutes

Cooking time: 20 minutes

Level of difficulty:Medium

“Love is patient, love is kind.. “ (1 Corinthians 13:4)

Kapenta, also known as lake sardines is a Zambian delicacy I believe enjoyed mostly by the elderly folk. This small fish with its pungent smell and distinct  taste comes either dry or fresh.

Cooking with beer particularly in frying fish is believed to have originated from the traditional British fish and chips phenomenon.  Apart from the distinct flavour beer adds to food, once the beer is added to the dry ingredients, carbon dioxide is released creating bubbles that make the  light and airy texture of the coating. The carbonation during frying also regulates the temperature reducing excess absorption of oil.

Pairing this with our local fish created a delicious dish I think the younger generation may like, give it a try.

INGREDIENTS

1 Pkt Fresh Kapenta (guttedand rinsed)

1 1\2 cup flour (extra neededf or dusting)

1 bottle\Can of beer

1 tsp paprika powder

1 tsp dry mixed herbs

1 tsp garlic powder

Salt and pepper to taste

Oil

Method

1. Gut the kapenta, cut off the heads, and rinse thoroughly. Set aside to drain.

2. In a bowl, combine flour, paprika, mixed herbs, garlic, salt, and pepper. Mix well.

3. Make a well in the center of the dry ingredients and gradually pour in the beer, mixing as you go. Aim for a thick batter consistency, similar to porridge.

4. Sprinkle salt on the kapenta to taste and lightly dust them with plain flour.

5. In a medium saucepan, heat oil over medium heat for deep frying.

6. Dip the kapenta into the batter, ensuring they are well-coated.

7. Once the oil is hot, fry the kapenta in batches of about seven. Avoid overcrowding the saucepan.

8. Set the fried kapenta on a paper towel to drain excess oil.

9. Enjoy your delicious beer-battered kapenta!

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