Introduction
Cape Town sits at the meeting point of oceans, cultures, spices, and cooking traditions. The result is Cape Malay food — a style of cooking packed with warm spices, citrus, garlic, and subtle sweetness that somehow makes fish taste even better than it already does. These fish bites are coated in a fragrant spice blend inspired by Cape Malay flavours, then air-fried until golden and lightly crisp while staying beautifully flaky inside. Warm spice. Fresh lemon. Proper coastal flavour.
You’ll Need
500g white fish fillets (hake, cod, haddock, pollock, or sea bass), cut into bite-sized chunks
2 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp cinnamon
1 tsp smoked paprika
1 clove garlic, crushed
Juice of 1 lemon
1 tsp brown sugar
1 tsp sea salt
½ tsp black pepper
For the Lemon Yoghurt Dip
4 tbsp Greek yoghurt
Juice of ½ lemon
Small pinch salt
Small handful fresh coriander, chopped
Optional but Dangerous
Coconut rice
Mango salsa
Warm flatbreads
Extra chilli
Method
Preheat your air fryer to 200°C.
In a bowl mix together the olive oil, coriander, cumin, turmeric, cinnamon, smoked paprika, garlic, lemon juice, brown sugar, salt, and black pepper.
Add the fish pieces and coat thoroughly.
Allow to marinate for 10–15 minutes if possible.
Lightly spray the air fryer basket with oil.
Arrange the fish in a single layer.
Air fry at 200°C for 8–10 minutes, shaking gently halfway through, until lightly golden and cooked through.
While the fish cooks, mix together the yoghurt, lemon juice, coriander, and salt.
Allow the fish to rest for 1 minute before serving.
Serve hot with the lemon yoghurt dip.
Add rice, mango salsa, or flatbreads if using.