Pritong Tilapia

Tilapia is cooked in a lot of ways and served in the homes of most, if not all, of Filipino families. The easiest of course is Pritong Tilapia.  We usually have Pritong Tilapia for breakfast.

I am not a big fan of tilapia but my husband and my son loves this fish so much. Pritong Tilapia is especially great if dipped in your favorite fried fish "sawsawan". I know, I know, most of you are already good at frying fish but read further as you may learn a tip or two on how I fry mine and the dipping sauce I usually serve together with Pritong Tilapia. Also, please comment below if you wish to share your own trick on frying tilapia or your favorite sauce to best accompany this dish.

1.  Clean tilapia by removing scales and gills. You may also request your fish vendor to do this for you. Create narrow slits on tilapia's meaty part for fast cooking. If taken out straight from the fridge, allow it to warm down to room temperature. I usually do this to prevent the tilapia from sticking to the pan and for uniform cooking. Rub salt and pepper include the insides of the tilapia.

2. Heat oil in a pan and fry tilapia till brown. Cover the pan. Covering the pan helps keep the moisture in and cooks fish faster. I think about 2/3 of the frying time is spent on cooking one side before turning over the fish. Also, when you hear less of the splattering sound, it usually signals that your Pritong Tilapia is about done already.

 3. Remove Pritong Tilapia from pan and place in a plate with paper towel for excess oil to be absorbed.

4.  For the dipping sauce, combine calamansi, soysauce, vinegar and minced or diced onion, tomato and chili in a bowl.

5. Serve the Pritong Tilapia together with your dipping sauce. Enjoy!

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