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Golden TMLT Maize Coated Cape Sea Bream

Yields1 Serving

 Ingredients For the Fish * 1 whole Cape Sea Bream, cleaned and scaled * 1 tbsp lemon juice * 1 tsp salt * ½ tsp black pepper For the Maize Coating * 1 cup TMLT Super Maize Meal * ½ cup cake flour * 1 tsp paprika * 1 tsp garlic powder * 1 tsp onion powder * ½ tsp dried mixed herbs * ½ tsp black pepper * 1 tsp salt For the Egg Wash * 2 eggs * 2 tbsp milk For Cooking * 2–3 tbsp cooking oil (for baking) or * Oil for deep-frying
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Method

Step 1: Prepare the Fish

1. Wash the fish and pat it dry with paper towel.
2. Make 3–4 diagonal cuts on each side of the fish.
3. Rub the fish with lemon juice, salt and black pepper.
4. Allow it to marinate for 20–30 minutes.

Step 2: Prepare the Coating

1. In a shallow bowl, combine:
* TMLT Super Maize Meal
* Cake flour
* Paprika
* Garlic powder
* Onion powder
* Mixed herbs
* Salt and pepper

2. Mix thoroughly.

Step 3: Prepare the Egg Wash

1. Beat the eggs and milk together until smooth.

Step 4: Coat the Fish

1. Dip the fish into the egg wash.
2. Place it into the maize coating mixture.
3. Press the coating firmly onto the fish, ensuring it gets into the cuts and covers the entire surface.
4. Let the coated fish rest for 10 minutes to help the coating adhere.

Step 5: Bake the Fish

1. Preheat the oven to 200°C.
2. Lightly grease a baking tray.
3. Place the fish on the tray and drizzle lightly with oil.
4. Bake for 25–30 minutes until golden brown and crispy.
5. Turn the fish halfway through cooking for even browning.

Alternative: Deep-Fry

1. Heat oil to 170–180°C.
2. Carefully lower the fish into the oil.
3. Fry for 8–10 minutes until golden brown and crispy.
4. Drain on paper towel.

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Serving Suggestion

Serve the crispy maize-coated Cape Sea Bream with:

* Lemon wedges
* Fresh parsley
* Tomato and onion salsa
* Coleslaw or green salad