Fried Fish, Pritong Alumahan

Pritong Alumahan
Pritong Isda, every fish lover for sure has a favorite type of fried fish. I always love fried fish, they are quick and easy to prepare, just rub the fish with salt and fry with oil. Fish can be fried with minimum oil or if you prefer a crispy fried fish use a deep fryer. Pinoy usually fry fish with just salt to taste and serve with chopped tomatoes or with soy sauce or vinegar dip spiced with hot chilies. For a variety fish are also fried with flour coating, with batter or coated with bread crumbs. Here is a recipe of a lightly flour and egg coated fried fish. For this recipe I use alumahan but any fish can be fried with this method. The fish is dip with beaten egg and dredge with flour. The best result is to deep fry the fish but they could always be fried using a wok with a little extra oil, however the result would not be always comparable. Here is the recipe.



1 kilo big size alumahan, about 4 pieces a kilo
1 cup corn starch
1 egg beaten
salt and pepper
cooking oil

Cooking procedure:

Remove gills and innards of alumahan. Wash fish thoroughly drain and slit cut along the length of each fish on both sides. Rub each fish with salt and pepper and let stand for 5-10 minutes. Keep chilled in refrigerator. When ready to fry, dip in beaten egg and lightly dredged in flour deep each fish, keep aside. In a deep frying pan heat enough oil to cover fish until it start to smoke, drop and arrange each fish in the frying pan and deep fry for 3-5 minutes each side or until golden brown. Serve crisp hot with your choice of dipping sauce.


  1. I like this fish specially fried crispy tapos my guisadong monggo pa...solved!


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