From the recipe collection
Pritong Galunggong (Crispy Fried Mackerel Scad)
Everyday fried galunggong, deeply golden and crisp all over.
- Prep time
- 10m
- Cook time
- 10–12m
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse the galunggong and pat very dry.
- Make small slashes on the thickest part of each fish if needed.
- Rub salt all over each fish, including inside the cavity.
- Heat enough oil in a pan to shallow- or deep-fry.
- Fry the fish over medium heat until deep golden and very crisp, about 6–8 minutes, turning once.
- Drain on paper towels and serve hot with rice and a vinegar–garlic–chili dip.