ESSENTIAL RECIPES- SEAFOOD
BEER BATTERED FISH
By Clara Kapelembe Bwali @ blackgarliczambia
Serves: 4
INGREDIENTS
• 1 cup flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup beer( or soda water as an alternative)
• vegetable oil, for frying
• 4 fish fillets
METHOD
1. In a mixing bowl, whisk the flour, baking powder, salt, and pepper. Gradually pour in the beer, whisking until the batter is smooth and lump-free.
2. Heat the vegetable oil in a deep pan. Pat the fish fillets dry with paper towels, then dip each fillet into the batter, coating it thoroughly.
3. Carefully place the battered fish into the hot oil, frying in batches if necessary to avoid overcrowding the pan.
4. Fry the fish for 3-4 minutes per side, or until golden brown and crispy.
5. Remove the fried fish from the oil and place it on a sheet of paper towel.
6. Serve the beer-battered fish immediately.
PRAWN & MUSHROOM JAMBALAYA
By SAMFA @ freshmushroomssa
Serves: 6
INGREDIENTS
• 100g spicy chorizo, sliced
• olive oil, for cooking
• 1 onion, finely chopped
• 500g button mushrooms, sliced
• 4 cloves garlic, minced
• 2 stalks celery, finely sliced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 fresh red chilli, sliced
• 2 teaspoons sweet smoked paprika
• 1 teaspoon ground cumin
• salt & pepper, to taste
• 250g basmati rice
• 500ml chicken or vegetable stock
• 2 large tomatoes, diced
• 3-5 fresh bay leaves
• 250g prawns, deveined & heads removed, shell / tail optional for presentation
To serve:
• 1 avocado, diced
• 1 lime, zest & juice
• 2 spring onions, sliced
METHOD
1. Heat a large, deep-frying pan over medium-high heat. Cook the chorizo for a few minutes until it releases some of its oils and begins to brown. Add the onion and cook until tender. If the chorizo is not very fatty, add a little drizzle of olive oil.
2. Add the mushrooms and cook until lightly golden. Then add the garlic, celery, peppers, chilli,
36 | Autumn 2026 • essentialflavours. co. za