Crispy Fried Buntot ng Tanguigue

Crispy Fried Buntot ng Tanguige
Crispy Fried Buntot ng Tanguigue. Crispy pata is not for everyone I have been advised by my doctor to refrain from eating fatty foods and crispy pata is one such food. What can you do when you are craving for crunchy cholesterol laden pork leg? I have been to figure out if fried fish tails could at least satisfy ones craving for that sinful crispy pata. For a start I used king fish tail which is easier to find in the wet market compared to tuna. I really do not where to start so I just follow my instinct. Here is the recipe of my Crispy Fried Buntot ng Tanguigue.

Crispy Fried King Fish Tail

Ingredients:

1 large to medium size kingfish tail
juice from 2-3 pieces of kalamansi
2-3 tbsp. soy sauce
1 tsp. garlic powder
1 tsp. black pepper powder
1/2 -1 tsp. salt
cooking oil

Crispy Fried Tail


Cooking procedure:

Wash fish tail let drain until dry. Cut slits around the fish tail keep aside. In a small bowl mix the kalamansi juice, soy sauce, garlic powder, black pepper powder and salt. Rub the fish tail with the mixture and let stand for 10 to 15 minutes to marinate. Now fry the fish at low to moderate heat for 10 to 15 minutes on each side or until crisp. Remove from frying pan and drain excess oil in kitchen paper towels. Serve with your favourite dipping sauce.

3 comments:

orange senorita said...

Imagining myself eating this hot rice and bagoong. Perfect food for the surfing season. :)

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Rinabel Mejorada Abenoja said...

I really like it!! yummy!! Now I'm hungry.

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Rinabel Mejorada Abenoja said...

I really like it yummy!

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