SOFIE'S CRISPY FISH OR CHICKEN FRY

Who says a pot roast paste is only for slow cooking? Sofie’s Pot Roast Paste makes an incredible, concentrated marinade for a quick pan-fry. It locks in juices and creates a deeply savory, golden crust on delicate fish or juicy chicken in just minutes.

• Prep time: 5 minutes

• Marinating time: 10 minutes

• Cooking time: 30 minutes

• Serves: 5

 Ingredients

• 1 kg:

  For Fish : Use Trevally, Snapper or Prawn

  For Chicken: Use boneless chicken breasts or thighs, sliced into thin escalopes or bite-sized strips (for faster cooking).

• 3 ½ tablespoon: Sofie's Pot Roast Paste (our secret flavor bomb)

• 1 tablespoon: Salt (adjust to taste)

• 1 Egg beaten + bread crumb (optional if crumbing is required)

• Oil: High-smoke point cooking oil (divided)

  
  

Method

1. Marinate and Infuse

Pat your fish fillets or chicken pieces completely dry with a paper towel. In a shallow bowl, mix Sofie’s Pot Roast Paste, salt, fish or chicken and thoroughly coat it. Set aside to marinate at room temperature for 10 minutes.

2. The Pan-Fry

Heat the cooking oil in a wide, non-stick frying pan or skillet over medium-high heat. Once the oil is hot and shimmering, gently place the marinated pieces into the pan in a single layer (do not overcrowd the pan).

3. Cook to Golden Perfection

• If cooking Fish: Fry undisturbed for 3 to 4 minutes until the underside forms a beautiful, dark golden-brown crust. Gently flip the fillets over and cook for another 2 to 3 minutes until the fish flakes easily with a fork.

• If cooking Chicken: Fry for 4 to 5 minutes on the first side to get a deep, caramelized sear. Flip and cook for an additional 4 to 5 minutes, or until the chicken is completely cooked through and juices run clear.

Serving Suggestions

Serve hot over fluffy white rice, alongside a crisp green salad

Enjoy!