Crispy Pan-Fried Fish (Pritong Isda)
Whole fish or thick fillets fried until golden and crunchy outside, tender inside. Finish with calamansi and garlic for authentic Filipino flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat fish dry inside and out with paper towels. Score the skin crosswise 2–3 times on each side.
Step 2
Mix flour, salt, and pepper in a shallow bowl. Coat fish evenly on both sides and cavity.
Step 3
Heat oil in a large skillet over medium-high until it shimmers and a pinch of flour sizzles.
Step 4
Gently slide fish into oil. Fry 5–6 minutes per side without moving, until skin crackles and meat flakes easily.
Step 5
Transfer fish to a plate. Drain off most oil, leaving 1 tbsp. Sauté garlic 30 seconds until fragrant.
Step 6
Drizzle garlic oil over fish. Squeeze calamansi or lime over top and serve hot.
Tools you’ll need
- 12-inch skillet or larger
- paper towels
- shallow bowl
- spatula or fish turner
- tongs
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