Crispy Fried Pompano Recipe

This fried fish recipe is perfect with refreshing mango-jicama salad on the side!

To balance the richness of fried fish, complement this fish dish with a refreshing salad or salsa. You can also serve it with guacamole and a zesty garlic sauce.

Crispy Fried Pompano Recipe

Carina Guevara-Galang
This fried fish recipe is perfect with refreshing mango-jicama salad on the side!
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Asian
Servings 4


Crispy Fried Pompano Ingredients

  • 1/2 Cup ripe mango chopped
  • 1/2 Cup jicama (singkamas) peeled and chopped
  • 2 tablespoons onion chopped
  • 2 tablespoons bell pepper chopped
  • 2 tablespoons black olives chopped
  • 1 finger chilies (siling pangsigang) seeded and chopped
  • 2 tablespoons olive oil
  • 2 tablespoons cilantro (wansoy) (leaves), chopped
  • 1 tablespoon Calamansi Juice
  • Salt to taste
  • vegetable oil to deep-fry
  • Pompano use fillets
  • 1/2 Cup all-purpose flour seasoned with garlic powder, salt, and pepper
  • Flour tortillas to serve


  • Make the mango-jicama salsa: Mix together all ingredients: mango, jicama, red onions, red bell peppers, black olives, chili, olive oil, cilantro leaves, lime juice, salt, and pepper. Taste and adjust seasoning. Set aside.
  • Preheat oil in a deep, heavy-bottomed pan. Dredge fish in seasoned flour and shake off excess. Deep-fry fillets for about 5 to 8 minutes or just until crispy. Drain on a wire rack.
  • Serve fish with salsa and warmed flour tortillas.
Keyword pompano, fried fish, pan-fried fish fillet, pan-fried fish recipe, fried fish recipe
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