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
- 2 fillets (about 1 lb total) or 1 whole fish (1.5 lb) whole fish (tilapia, milkfish, or snapper), gutted and scaled
- ½ cup all-purpose flour
- 1 tsp each salt and black pepper
- ½ cup neutral cooking oil
- 3 whole (or 1 lime, halved) calamansi or lime
- 4 cloves garlic cloves, minced
Instructions
- 1
Pat fish dry inside and out with paper towels. Score the skin crosswise 2–3 times on each side.
- 2
Mix flour, salt, and pepper in a shallow bowl. Coat fish evenly on both sides and cavity.
- 3
Heat oil in a large skillet over medium-high until it shimmers and a pinch of flour sizzles.
- 4
Gently slide fish into oil. Fry 5–6 minutes per side without moving, until skin crackles and meat flakes easily.
- 5
Transfer fish to a plate. Drain off most oil, leaving 1 tbsp. Sauté garlic 30 seconds until fragrant.
- 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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