I am in Zimbabwe right now. I am having a good time, well any time I can see my family anytime is a good time. Plus, the food tastes way better! Of course, I am biased!
I am enjoying all the different foods that I normally don’t get to eat like “wild” fruits and fish that is not available in Bermuda. Like fresh kapenta. Kapenta is a small fish that looks like anchovies but tastes differently. Kapenta is normally eaten dried and rehydrated. In this form, the fish are salty due to how it is dried in lots of salt. Because of its small size, it is eaten whole including guts and head, which can be a turn off when you think about it.
Leo loves to snack on dry kapenta. I have no idea why since they are so salty. It gave me an idea to use fresh kapenta to make a snack or appetiser and it worked. I floured and seasoned the fresh kapenta before deep frying them.
- 1 lb fresh Kapenta
- Salt and pepper
- ½ cup All-purpose flour
- 1 cup canola oil
- Preheat oil in a large skillet to 350F.
- Dab dry the fresh kapenta
- Season with salt and pepper. Coat with flour.
- Fry for about 4 minutes until crisp.
- Serve warm with sweet and sour sauce.