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