Add a touch of creativity to fish fingers. Set aside the breadcrumbs and use pinipig instead. Once fried, the pinipig becomes crispy and puffed, giving the fish a delightful crunch.
Serves 1 to 2
Prep Time 20 minutes
Cooking Time 5 to 10 minutes
120 grams cream dory fillet,
sliced into 2-inch strips
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon calamansi juice
1/3 cup all-purpose flour
1 egg, beaten
1/2 cup pinipig
chili powder, to taste (optional)
For the tartar sauce
4 tablespoons mayonnaise
1 teaspoon pickle relish
1/2 teaspoon calamansi juice
salt and pepper, to taste
1 Season fish with salt, pepper, and calamansi juice.
2 Dredge fish in flour, then dip in egg.
3 Coat fish in pinipig.
4 Deep-fry fish in batches for 3 to 5 minutes or until cooked and the pinipig coating is puffed and crispy. Drain on paper towels.
5 Make the tartar sauce: Mix all the ingredients in a bowl. Season to taste with salt and pepper. Transfer to a serving bowl.
6 Arrange fish pieces on a serving platter and sprinkle with chili powder. Serve with tartar sauce on the side.
Photography by Miguel Nacianceno | Food Prep by Gilbert Gomez of Legend Villas (www.legendvillas.com.ph) | Styling by Rachelle Santos
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