Crispy Butterflied Tilapia


  • 4 pieces medium size tilapia scaled, cleaned and butterflied
  • 6 pieces calamansi
  • 2 tablespoons rock salt
  • 1 teaspoon black pepper
  • 2 cups cornstarch
  • 6 cups vegetable oil
  1. Place butterflied tilapia on a baking tray.
  2. Squeeze on tilapia the juice of calamansi.
  3. Season with salt and pepper.
  4. Place cornstarch on a large plate.
  5. Dust with flour each tilapia on both sides, inside and out.
  6. Heat vegetable oil in a wok in high heat.
  7. When oil is smoking hot, fry one piece of tilapia. Make sure that you gently put the tilapia in th oil with the butterflied side lept open.
  8. Fry until crispy and golden.
  9. Remove from fire then transfer to a bowl lined with paper towels to absorb excess oil.
  10. Fry the other remaining pieces.
  11. Serve while still hot.

Cooking time: 20 minutes
Makes four (4) servings
Cost per serving P43.10

Tip: Instead of flour use cornstarch to make your tilapia crispy. Oil should be sizzling hot before frying.


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