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Caribbean Food Made Easy
by Levi Roots

I first tasted tilapia in Africa, then it became popular in Brixton market and now it's widely available. It's a great fish with a really firm flesh.
Serves 4


    • 4 skinned tilapia fillets (about 1 lb in total), or other firm white fish such as snapper
    • juice of 3 limes
    • 2 tbsp plain flour
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1½ tbsp chopped thyme leaves
    • sunflower or groundnut oil, for frying
    • green salad, to serve

    • coarse sea salt
    • 1 lime, cut into halves


1. Put the fish in a shallow dish with the lime juice. Cover and let it marinate in the fridge for 30 minutes or up to a couple of hours.

2. Mix the flour with the salt, pepper and thyme Take the fish out of the lime juice and pat dry with kitchen paper Dip in the seasoned flour and put to one side.

3. Put enough oil in a large frying pan to lie 1/4 in. deep, heat it up well and fry the floured fish fillets for around 2 minutes on each side until just cooked through It may take slightly longer if the fish fillet is thicker than about 1½ - 2 inch..

4. Sprinkle with coarse sea salt and garnish with lime halves Serve with a green salad or Caribbean Griddled Aubergine

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