Sorghum Chips and Jowar Crusted Fish

Mustard-and-thyme-marinated fish encrusted in Sorghum flakes and fried. Served with sweet potato chips



  • Fish fillet: 4 Slices (approx. 60 gm each)
  • Sorghum flakes: ½ cup
  • Mustard: ½ tsp
  • Lemon: 15 ml
  • Millet flour: 2 tbsp
  • Thyme: ¼ tsp
  • Eggs: 2 no
  • Refined oil: For frying
  • Salt: To taste
  • Pepper: ½ tsp


Rinse and pat dry the fish fillet, set aside.

In a bowl add lemon juice, mustard powder, salt, pepper and thyme and mix well. Soak fish fillets and marinate for an hour.

In a separate mixing bowl mix millet flour and beaten eggs until a thin batter is formed.
Add seasoning.

Coat marinated fish fillets with batter followed by Sorghum crumbing on a platter. Press gently to ensure the Sorghum sticks well.

Heat oil, fry the coated fillet on a medium flame until slightly golden.

Serve hot with sweet potato wedges and
Tartar sauce.
Preparation Time: 20mins
Cooking Time: 15mins
To Serve; 1-2