🐟🔥 Crispy Fried Dried Fish
🧾 Ingredients
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Dried fish of your choice (e.g., daing na bangus, dried anchovies, salted cod, or tilapia)
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Cooking oil (enough to shallow or deep fry)
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Optional: vinegar or water for soaking
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Optional sides: garlic rice, tomato salad, or dipping sauce (vinegar + chili + garlic)
🔪 Instructions
1️⃣ Soak (Optional)
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Rinse the dried fish to remove excess salt and surface dust.
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If very salty, soak in water or vinegar for 10–30 minutes, depending on saltiness and thickness.
(This also softens the flesh slightly and reduces pungency.) -
Pat dry completely with paper towels.
2️⃣ Heat Oil
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In a pan, heat enough oil over medium to medium-high heat for shallow or deep frying.
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The oil should be hot but not smoking — around 350°F (175°C).
3️⃣ Fry
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Carefully add dried fish and fry for 2–4 minutes per side, or until golden brown and crispy.
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Thin varieties like anchovies or dried squid take less time; thicker ones take longer.
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Drain on paper towels or a wire rack.
4️⃣ Serve
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Enjoy hot with steamed rice, garlic fried rice, or as a topping on congee (lugaw) or breakfast platters.
✅ Tips
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Open windows or turn on ventilation — it can be pungent while cooking!
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Pair with a vinegar dipping sauce (with chili and garlic) or sliced tomatoes with onions.
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Handle gently to avoid breaking thin fish when flipping.
🌍 Regional Variations
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Philippines: Daing, tuyo, or danggit often served with vinegar or itlog na pula (salted egg).
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Caribbean: Fried saltfish eaten with boiled root veggies or ackee.
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Africa: Dried tilapia or catfish used in soups or fried for a crunchy snack.
Would you like ideas for using fried dried fish in stews, a non-fried preparation, or how to deodorize your kitchen afterward?
