🐟 Pritong Isda

Seafood · Main ingredient: Fish · ⏱ 27 min · Serves 5 · ~₱305 · Best for: Dinner, Lunch

Ingredients

• 1 kg Whole tilapia or galunggong (about 4-6 pieces), cleaned and scaled
• 2 tbsp Salt
• 1 tbsp Calamansi juice
• 0.5 cup Cornstarch or flour, for dredging
• 2 tbsp 2 cups cooking oil, for frying

Instructions

1. Clean the fish thoroughly, removing scales, gills, and innards, and score the sides diagonally 2-3 times for even cooking.
2. Rub the fish inside and out with salt and calamansi juice, and let sit for 10-15 minutes.
3. Pat the fish dry with paper towels to help achieve a crispier skin.
4. Dredge each fish lightly in cornstarch or flour, shaking off excess.
5. Heat oil in a wide pan until hot (about 350°F/175°C).
6. Carefully lower the fish into the oil and fry for 4-6 minutes per side, until golden brown and crispy and the flesh is cooked through.
7. Drain on paper towels or a wire rack.
8. Serve hot with steamed rice and a dipping sauce of soy sauce, vinegar, and chopped chili or onions.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice, consult a doctor or dietitian for guidance specific to you.

Guides

• 🧊 How Long Does It Really Keep? A Food Safety Guide to Filipino Ingredients
• 💵 How Much Should You Actually Budget for Filipino Groceries?

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