First and foremost wash the fish. If the scales have not been removed, remove then and cut aside to remove the intestines.

Wash the insides, Put the fish to dry.

Hung it to dry and cut across some lines.

Heat the oil in a pan, nonstick.

Then fry the fish until golden brown in each side.

Allow it to dry excess oil by putting it in a crip paper

Add salt and Serve with Ugali and Kachumbari.