Pritong labahita (fried surgeonfish fillet)
Ingredients
3
The other ingredients needed to coat the fish are:
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Preparation
Preparation15 min
Cook time10 min
- First, marinate the fish in about 2 tablespoons calamansi extract (you can substitute either lemon or lime), 2 gloves garlic finely minced, ½ teaspoon ground pepper and 1 teaspoon salt.
- Mix the other ingredients all-together in a wide bowl and set aside. In addition, about a cup of vegetable oil for frying is required.
- To prepare for frying, arrange the fish fillets and flour mixture side by side. Take one fillet at a time and thoroughly coat it on all sides with the flour mixture as shown below. Continue coating the fillets in batches.
- In a medium, deep and heavy bottomed pan, heat the vegetable oil over medium-high flame until hot but not smoking.
- Fry the fully coated fish fillet in batches. When slightly browned and crisp, flip over to cook the underside.
- Continue cooking until all the fish are fried. Drain excess oil from the cooked fish using paper towels.
- Transfer the cooked fish fillets in a medium plate and serve warm.
Questions
Photos of members who cooked this recipe
Comments
Rate this recipe:
Leo,
10/04/2021
Marinating first in calamansi juice is an interesting twist. Many US recipes sprinkle the lemon juice over the fried fish at midst or towards end of the frying process.
