Fish Pinipig with Tartar Sauce

Once fried, the pinipig becomes crispy and puffed, giving the fish a delightful crunch.


September 2011 | By Gilbert Gomez
Fish Pinipig with Tartar Sauce
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

September 2011

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  

 

Season fish with salt, pepper, and calamansi juice.

Dredge fish in flour, then dip in egg.

Coat fish in pinipig.

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.

Make the tartar sauce: Mix all the ingredients in a bowl. Season to taste with salt and pepper. Transfer to a serving bowl.

Arrange fish pieces on a serving platter and sprinkle with chili powder. Serve with tartar sauce on the side.

 



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