Binukadkad na Isda
Prep time
Cook time
Total time
Serves: 2
  • whole fish (snapper, tilapia or something similar)
  • sea salt
  • freshly ground black pepper
  • oil
  1. Butterfly cut the fish leaving the bones in the middle, then season it with salt and freshly ground black pepper. Set aside.
  2. Prepare a deep fryer or a large wok, fill with oil enough for deep frying then heat it to 180C.
  3. Deep fry fish until golden and crispy then serve with your favourite dip.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at