Pan Fried Kob

served on roasted red pepper and caramelized onions

  • 4 250g Kob fillet
  • 1 tsp Laai Die Braai fish spice
  • Salt
  • 2 Tbls Sugar
  • 1 Tbls Garlic chopped
  • 2 Red peppers diced
  • 2 large onions
  • 2 Lemon juice
  • Butter
  • Lemon to garnish
  • 100ml sunflower oil
  • 1/2 tbsp Sea Salt


  • Dip the fish fillets in the flour and sprinkle with Laai die Braai spice.
  • Add butter and oil to a baking dish and melt the butter remove from the oven coat the fish both sides with melted butter and oil and hot pan until nicely browned and cooked through.
  • Remove the fillets from the baking dish.
  • Then place them on a paper towel to remove the excess fat.
  • Dice the cucumber and tomatoes toss the rocket and cucumber in the lemon and ginger dressing top with the mullet fillets and dress with the remaining dressing and serve

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