Crispy Fried Whole Fish (Pritong Isda)
Whole fish fried until golden and crispy, Filipino-style—no bones, no fuss, just salty skin that shatters when you bite. Ready in 15 minutes flat.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- 2 each (about 1 lb total) whole fish (tilapia, mackerel, or snapper)
- 1 tsp salt
- ¼ tsp black pepper
- ½ cup neutral cooking oil
- 1 each lemon or lime
- 3 cloves, minced garlic
Instructions
- 1
Pat the fish dry inside and out with paper towels. Season generously with salt and pepper, including the cavity.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 2 minutes. Water flicked onto the surface should sizzle.
- 3
Carefully lay each fish in the oil. Don't move them—let them fry 5–6 minutes until the underside is deep golden brown.
- 4
Flip each fish with a spatula. Fry the second side 3–4 minutes until the thickest part flakes easily when pressed.
- 5
Transfer fish to a plate. Swirl the minced garlic into the hot oil for 30 seconds until fragrant, then drizzle over the fish.
- 6
Squeeze lemon or lime over the top and serve immediately while the skin is still crackling.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- spatula
- plate
- knife
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