Crispy Whole Fish with Garlic & Calamansi
Whole fish fried golden and crackling, finished with a sharp garlic-calamansi punch. Classic Filipino dinner that tastes restaurant-perfect in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 fish (1–1.5 lbs) whole white fish (milkfish or tilapia), cleaned and patted dry
- 4 cloves garlic cloves, minced
- 2 whole calamansi, halved (or lime)
- ¼ cup all-purpose flour
- ½ cup neutral cooking oil
- 2 tbsp fish sauce
Instructions
- 1
Season fish inside and out with salt and pepper. Dust both sides lightly with flour.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Carefully slide fish into hot oil. Fry without moving for 5–6 minutes until skin is golden and crisp.
- 4
Flip fish gently. Fry the other side 4–5 minutes until golden and flesh flakes easily.
- 5
Transfer fish to a plate. Pour off all but 1 tbsp oil. Add minced garlic and cook 30 seconds until fragrant.
- 6
Drizzle fish with fish sauce and squeeze calamansi over top. Serve immediately with the garlic oil.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- spatula or fish turner
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