INGREDIENTS:
- 1 kilo of Lapu Lapu fillets (you can replace lapu lapu with other fish fillet like dory, pampano, talakitok or mahi mahi)
- 1 cup of all purpose flour
- 2 tablespoons of cornstarch
- zest of 2 lemons
- half a teaspoon of salt
- 1 teaspoon of freshly ground pepper
- 1 teaspoon of lemon juice
- cooking oil for deep frying
- some sea salt for decoration and lemon wedges
INSTRUCTIONS:
- Wash and dry with paper towel your fish fillet.
- In a bowl put the lemon zest, lemon juice, half a teaspoon of salt and freshly ground pepper; cornstarch and half the flour. Mix well. Then toss in the fillets and add the remaining flour and coat well the fish.
- Put about 3 to 4 inches of oil on your fryer and fry the fillet until golden brown. Tips: Shake off excess flour before putting the fillet.
- Put them one by one so as not to abruptly shock the temperature of the oil. Be sure to put them when the oil is really hot. Serve with some fries.
Source: Filipino Food Store
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