Fish recipes

Fried whole fish

30 minutes

Fish recipes

Easy tuna pasta bake

45 minutes

Easter recipes

Sesame-seared tuna

5 minutes

Fish recipes

Salmon with easy confit tomato dressing

2 hours

Easter recipes

Roast trout salad

30 minutes

Easter recipes

Pickled fish cakes

35 minutes

Easter recipes

Peri-peri oven-roasted seafood skillet

1 hour

Braai recipes

Lemon-and-herb butter stuffed trout

25 minutes

Fish recipes

Harissa-battered hake

1 hour 10 minutes

Braai recipes

Mussels in fennel-and-coconut broth

25 minutes

Seafood recipes

Cajun prawns

10 minutes

Eid recipes

Tempura prawns

15 minutes

Tempura prawns

By Fatima Saib

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

700 g Woolworths large frozen prawns, thawed
1⁄4 t salt
1⁄4 t black pepper
200 g flour
60 g cornflour
1 t baking powder
3⁄4 cup soda water
1 t smoked paprika
1 t garlic powder
canola oil, for deep-frying
Woolworths tamarind-and-date chutney, for serving

Method

1. Season the prawns. Combine the remaining ingredients and dip each prawn generously in the batter.

2. Heat the oil in a saucepan and fry the prawns in batches until golden. Drain on kitchen paper. Serve with the chutney.

Find more seafood recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

Fried whole fish

Easy tuna pasta bake

Sesame-seared tuna

Salmon with easy confit tomato dressing

Roast trout salad

Pickled fish cakes

Peri-peri oven-roasted seafood skillet

Lemon-and-herb butter stuffed trout

Harissa-battered hake

Mussels in fennel-and-coconut broth

Cajun prawns

Tempura prawns

Tempura prawns

Ingredients

Method