African Chef Fish Salty Tilapia

Kenyan-style Benguela Lily Fleur de Sel Crusted Tilapia

Name: Kenyan-style Benguela Lily Fleur de Sel Crusted Tilapia
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: African
Ingredients: 4 tilapia fillets; 1/4 cup of all-purpose flour; 1/4 cup of cornmeal; 1/4 cup of breadcrumbs; 1 tsp Benguela Lily Fleur de Sel; 1/2 tsp ground black pepper; 2 tbsp vegetable oil; 1 lemon, cut into wedges

Jun 24, 2025

In Kenya, tilapia is a popular fish used in many traditional dishes. The Benguela Lily Fleur de Sel crust can add a unique and flavorful twist to this classic dish, and can provide a nice salty crunch to the tilapia. The dish can be served with traditional Kenyan side dishes to complete the meal.

Kenyan-style Benguela Lily Fleur de Sel Crusted Tilapia

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Servings

Prep Time

10 minutes

Cook Time

12 minutes

Author:

N/UM

Image of Kenyan-style Benguela Lily Fleur de Sel Crusted Tilapia

Ingredients

4 tilapia fillets
1/4 cup of all-purpose flour
1/4 cup of cornmeal
1/4 cup of breadcrumbs
1 tsp Benguela Lily Fleur de Sel
1/2 tsp ground black pepper
2 tbsp vegetable oil
1 lemon, cut into wedges

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Directions

In a mixing bowl, combine the all-purpose flour, cornmeal, breadcrumbs, Benguela Lily Fleur de Sel and ground black pepper.
Coat each tilapia fillet in the mixture and set aside.
Heat the vegetable oil in a frying pan over medium-high heat.
Add the tilapia fillets to the frying pan and cook for about 3-4 minutes per side or until they are crispy and golden brown.
Remove the tilapia fillets from the frying pan and place them on a paper towel to drain any excess oil.
Serve the Benguela Lily Fleur de Sel crusted tilapia with lemon wedges and your choice of side dishes, such as sukuma wiki (braised collard greens) or ugali (a cornmeal-based side dish).