Filipino Crispy Whole Fried Fish

Ingredients

• 2 fish (about 12 oz each) whole mackerel or tilapia, cleaned and scaled
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup all-purpose flour
• 2 cups vegetable oil for frying
• 2 limes fresh lime wedges
• 2 tablespoons, chopped fresh cilantro or parsley sprigs

Instructions

1. 1

   Pat both whole fish completely dry inside and out with paper towels — this is crucial for achieving crispy, golden skin instead of wet, steamed fish. Make 2–3 shallow diagonal slashes on each side of the fish, cutting just through the skin. This helps the heat penetrate and allows the skin to crisp evenly.

2. 2

   Season the cavity and exterior of each fish generously with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper, rubbing it in with your fingertips so it adheres. Let rest for 5 minutes while you prepare the oil.

3. 3

   Spread 0.5 cup all-purpose flour on a shallow plate. Working with one fish at a time, dredge it in the flour, coating both sides and the cavity evenly. Tap off any excess flour — too much will burn in the oil and make the crust bitter.

4. 4

   Pour 2 cups vegetable oil into a large, deep skillet or 3-quart heavy-bottomed saucepan. Set over medium-high heat and let it preheat for 3–4 minutes. Test the oil temperature by dropping a tiny piece of flour into it — if it sizzles immediately and browns in about 15 seconds, the oil is ready at approximately 350°F. If you have an instant-read thermometer, target 345–355°F.

5. 5

   Carefully place the first floured fish into the hot oil, sliding it away from you to avoid splashing. It should sizzle assertively but not violently — you should hear a steady, vigorous hiss. Fry undisturbed for 4–5 minutes on the first side. You'll see the edges turn golden and the skin will sound crispy when you gently shake the pan.

6. 6

   Using a long slotted fish spatula or two forks, gently flip the fish. Fry for another 3–4 minutes on the second side until the whole fish is deep golden brown and the thickest part of the thigh flakes easily when pressed with the edge of a spoon. The internal temperature should reach 145°F.

7. 7

   Transfer the cooked fish to a paper-towel-lined plate. Immediately season the skin with a pinch of kosher salt while it's still hot — this sticks to the moisture and adds flavor. Repeat steps 2–4 with the second fish, maintaining the oil temperature between 345–355°F.

8. 8

   Arrange each pritong isda on a serving plate. Scatter 1 tablespoon of chopped fresh cilantro or parsley around the fish, and serve with lime wedges on the side. Squeeze fresh lime juice over the fish just before eating — the acidity cuts through the richness of the fried skin and brightens each bite.

Tools you’ll need

• paper towels
• sharp knife
• shallow plate
• large deep skillet or 3-quart heavy-bottomed saucepan
• instant-read thermometer
• long slotted fish spatula or two forks
• spoon

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