Fried Fish Adobo

Crispy fried fish tastes good, but crispy fried fish adobo will take your taste buds to the next level. This was what  learned when I tried to fry fish that was already cooked inadobo. There is this infused flavor in the fish that made it more tasty and appealing to the palate. It was even better when I dipped the fried fish adobo in spicy vinegar. I remember having the best fish sinigang when I used fried fish to make sinigang na tilapia sa miso. The soup was very flavorful and it had this distinct good taste that lingers in your mouth for a while. Fried fish adobo is the opposite though because frying happened last, but both are great dishes that will be part of my regular menu forever. There are few pointers that I need you to follow for best results: make sure to let the liquid (adobo sauce) drip completly before frying the fish. This will avoid the oil to splatter; it is also good to fry the fish in medium heat (instead of high) so that the inner part of the fish gradually becomes crispy, before the outer part turns golden brown. Once the outside is golden brown,  your frying time will be limited as the fish is about to be burnt soon.

Try this delicious Fried Fish Adobo Recipe. Let me know what you think.

Fried Fish Adobo

Fried Fish Adobo


Cooking Procedure

  1. Drain the liquid from the fish adobo.
  2. Heat a frying pan. Fry each side of the fish for 3 to 4 minutes or until the color turns golden brown and the texture starts to be crispy.
  3. Remove the fish from the pan, and place in a plate lined with paper towels to absorb the oil.
  4. Serve with warm rice. Share and enjoy!

Number of servings (yield): 4


  1. zappie says

    Hi, just want to ask something, not about this recipe but cooking beef in general. Whenever I try to cook beef, whether bulalo or caldereta, the meat always comes out to being dry. I don’t know if I’m buying the wrong king of beef…like one time for bulalo I bought shank and I cook it for 1 hour and it comes out soft but dry. Unlike some I tasted as soft and juicy. What am I doing wrong? Thank you

    • says

      It all boils down to the cut of beef that you are using. Cuts with marbling (marbled fat) are the best choice. Buy beef cuts with moderate marbling such as the brisket. It will also help if you simmer (cooked for a long time in near boiling temp) the meat, rather than boil them. Using a slow cooker will also work.

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