Pritong Isda (Filipino Fried Fish)
Pritong Isda (Filipino Fried Fish)
Contents
Pritong Isda, or Filipino fried fish, is a classic comfort dish deeply rooted in the Philippines’ fishing heritage. It features crispy whole fish, seasoned simply and fried to perfection, often served with steamed rice and a tangy vinegar dipping sauce (sawsawan).
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 4 medium whole fish (e.g., bream, tilapia, or your preferred fish), scaled and gutted
- 1 ½ tsp coarse salt (adjust to taste)
- ½ cup cooking oil (for frying)
Optional for serving:
- Steamed rice
- Vinegar dipping sauce (mix 2 tbsp vinegar, 1 tbsp soy sauce, minced garlic, and chili)
Instructions
- Prepare the Fish: Pat the fish dry with kitchen paper towels. Make slanted cuts on both sides of the fish to help it cook evenly. Sprinkle salt inside the cuts, the stomach cavity, and all over the fish. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
- Heat the Oil: In a large frying pan, heat the oil over high heat. Once hot, reduce the heat to medium-high.
- Fry the Fish: Carefully place two fish in the pan, arranging them opposite each other to prevent sticking. Fry one side until golden brown (about 5-7 minutes), then flip and cook the other side.
- Drain Excess Oil: Use tongs to lift the fish, letting excess oil drip back into the pan. Place the fried fish on a plate lined with paper towels to absorb any remaining oil.
- Repeat: Repeat the frying process with the remaining fish.
- Serve: Serve hot with steamed rice and a tangy vinegar dipping sauce.
Tips & Notes
- Fish Selection: Choose fish with firm flesh, such as bream, tilapia, or milkfish. Ensure they are scaled and gutted thoroughly before cooking.
- Crispy Skin: Patting the fish dry thoroughly before frying ensures a crispy exterior. Adjust the heat as needed to prevent burning.
- Oil Splatters: Use a splatter screen or fry with caution to avoid burns from hot oil.
FAQ
What is Pritong Isda?
Pritong Isda is a Filipino dish of whole fish seasoned with salt, fried until crispy, and served with rice and a tangy dipping sauce.
Can I use filleted fish instead of whole fish?
Yes, you can use fish fillets, but whole fish is preferred for its texture and presentation. Adjust cooking time as fillets cook faster.
What fish works best for Pritong Isda?
Firm-fleshed fish like bream, tilapia, milkfish, or mackerel are ideal. Choose fresh fish for the best flavor and texture.
How do I make the vinegar dipping sauce?
Mix 2 tbsp vinegar, 1 tbsp soy sauce, minced garlic, and chopped chili. Adjust proportions to taste.
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- Fish Escabeche: A Filipino Sweet and Sour Delight
- Ginataang Alimasag: Crabs in Coconut Milk
- Ginataang Hipon Recipe: Filipino Shrimp in Coconut Milk