Crispy Fish

If you are missing takeaway fish and chips, and got caught in lockdown – then you must try this Crispy Fish recipe at home.

Takeaway fish is deep-fried in lots of oil and is very salty, but we absolutely love them. How about replacing takeaway to a healthier version of it? Sounds promising! If you like this idea, have a look at this good healthy alternativerecipe and try it at home.

Crispy Fish Recipe


4 fish fillets, skinned and deboned

1/4 cup flour

1 egg, beaten

1 tablespoon low-fat milk

1 cup breadcrumbs

1 tablespoon lemon pepper seasoning (or zest of lemon)

How to Make Crispy Crumbed Fish?


1. Preheat the oven to 220 degrees C or 430 degrees F.  

2. Rinse fish fillets in cold water and pat dry.  

3. In a bowl, beat egg and milk together. In a plate, mix breadcrumbs and lemon pepper seasoning (or zest lemon). Pour flour onto another plate.  

4. Take one piece of fish and coat it in flour, gently shake-off excess, then dip in the egg-milk mixture, then coat with breadcrumbs.  

5. Repeat step 4 for the rest of the fish – doing one at a time.  

6. Place fish pieces on an oven tray that has been layered with tinfoil or baking paper.  

7. Bake in oven for 10 minutes or until golden brown and cooked through. Turn over half way through cooking.  

8. Plate the fish with salad and crunchy chips or wedges.  

Serve and enjoy this Crispy Fish with your family and friends!


  • You can prepare crumbed fish in advanced. You can crumb the fish the day before you intend to cook it, just cover it with plastic wrap and keep it in the fridge.
  • You can use cod, hoki or tilapia for this recipe.
  • Crumbing involves coating fish in flour (seasoned), then dip it in the whisked egg, and finally with breadcrumbs or panko crumbs to firm coat the fish.

Did you make this Crispy Crumbed Fish? Please leave us a comment below.


Kalabasa, Carrots and Malunggay Ukoy (Okoy)

Kalabasa, Carrots and Malunggay Ukoy (Okoy) is simply a vegetable fritter – Squash, Carrots and Horseradish leaves combined. It’s a healthy, crunchy dish very timely for Holy Week or any time of the year.

Perfect for those who are abstaining from meat or simply just loves vegetarian dishes. Who could have thought, grated vegetables could be this yummy, especially when dip with vinegar, onion and chilli sauce.

Kalabasa, Carrots and Malunggay Ukoy (Okoy) Recipe


1 cup squash (kalabasa), grated

1 cup carrots, grated

1 cup malunggay (you can also use, baby spinach or baby kale)

3 cloves garlic, minced

1 medium onion, minced

1 cup all-purpose flour

1 cup cornstarch (cornflour)

1 egg

1/2 cold water

salt and pepper to taste

seasoning, optional vegetable oil for frying  

How to Make Kalabasa, Carrots and Malunggay Ukoy (Okoy)?


1. In a large bowl, add grated kalabasa, carrots and malungggay.  

2. Add minced garlic and onion.  

3. Add flour and cornstarch. Mix until well combined.  

4. In a separate bowl, add egg, ½ cup cold water, salt and pepper. If you’re using seasoning, this is the time you can add it.  

5. Heat the oil in a frying pan over medium to high heat. Fry the ukoy until it’s brown and crispy.  

Serve and enjoy Kalabasa, Carrots and Malunggay Ukoy (Okoy) with your family and friends!

Did you make this Kalabasa, Carrots and Malunggay Ukoy (Okoy)? Please leave us a comment below.


Korean Coconut Fried Chicken

Have you tried Korean Coconut Fried Chicken? This is so great with simple garlic mayo, tartare sauce, Korean BBQ sauce, or spicy apricot sauce. I guess any sauce would be nice! But I definitely guaranteed, if this chicken is marinated and fried properly, this is the bomb!

My family is fond of BTS and it all started when we saw DNA, Serendipity and Mic Drop videos. My little boy would always ask me to play these songs to cast on our TV so he could dance with it. His very first favourite was Tae Hyung, and then JHope, now he’s most favorite is Suga! He would usually copy their fashion, their style and the way they perform! Suga’s rapping style is his thing now!!! He’s so cute!

You may also want to try my other Korean recipes: Japchae, Tteokbokki and Twisted Korean Doughnuts (Kkwabaegi).

Anyway, BTS had a commercial of this Korean Coconut Fried Chicken ASMR, and we can’t just watch it. Just listen to how yummy and crunchy that sounds. We would love to try it for ourselves. That’s why I came up with this recipe so that everyone outside Korea can taste what BTS had just enjoyed in this commercial.

Korean Coconut Fried Chicken Recipe


1 1⁄2 pounds (680 grams) chicken tenders or chicken breast
vegetable oil (for frying)


3 cloves garlic, minced
1 medium onion, minced
1 thumb ginger, minced
1-2 teaspoons smoked paprika
2 tablespoons sugar
pepper and salt
1/2 cup coconut milk


1 cup cornstarch
1 cup coconut flakes or desiccated coconuts
1 cup Panko crumbs or breadcrumbs
1 egg

How to Make Korean Coconut Fried Chicken?


1. TO MARINATE: Marinate the chicken with garlic, onion, ginger, smoked paprika, pepper, salt, sugar and coconut milk. Mix and marinate for 2 hours or overnight.

2. TO CRUMB: Put cornstarch, eggs and coconut milk mixture, and coconut flakes and Panko crumbs in 3 separate bowls (one for cornstarch, one for eggs and coconut milk mixture, one for coconut flakes and Panko crumbs mixture).

3. First, drench chicken in cornstarch, shake off excess. Place chicken in egg and coconut milk mixture, then roll it in coconut flakes and panko crumbs mixture.

4. TO FRY: Heat oil in a frying pan. When ready, cook the chicken in oil, don’t over crowd.

5. Deep fry the chicken until golden brown or until cook through.

Serve and enjoy this Korean Coconut Fried Chicken with family and friends!


Did you make this Korean Coconut Fried Chicken? Please leave us a comment below.


Lumpiang Togue (Sumpia or Vegetable Spring Rolls) Recipe


1 lb mung bean sprouts or togue
1 medium-sized carrot, julienned
1 medium sweet potato (kamote or kumara), julienned
1 teaspoon garlic, minced
1 tablespoon onion, minced
2 tablespoons fish sauce
¾ cup dried shrimps
1 cup fried tofu, diced
⅛ teaspoon ground black pepper
Spring roll wrapper
3 to 4 cups cooking oil for frying


1. Heat a wok or a frying pan and put in 2 tablespoons of cooking oil.

2. When the oil is hot, sauté the garlic and onions.

3. Add the dried shrimps and cook for about a minute.

4. Put in the fried tofu and add in the fish sauce and ground black pepper. Stir.

5. Add the carrot and sweet potato. Cook for 2 to 3 minutes.

6. Put in the mung bean sprouts and cook for 2 minutes. Don’t overcook the mung beans.

7. Remove from the pan, drain and let cool.

8. Wrap the cooked vegetable in spring roll wrapper (lumpia wrapper).

9. Heat up a frying pan or deep fryer and pour the remaining oil.

10. When the oil is hot enough, deep fry the wrapped lumpia (spring rolls) until it turns golden brown.

11. Remove from the frying pan or deep fryer and place in a container lined with paper towel to absorb excess oils.

12. Plate up and serve with vinegar and onion (with chili if you desired).

13. Share and enjoy with family and friends!


Pork Tonkatsu Recipe (Japanese Breaded and Deep Fried Pork)

Most of the time when we eat in Japanese restaurants, we opt for salmon avocado sushi or feta pineapple sushi rolls, but if we’re not in the mood for sushi, we’d buy the tonkatsu bento box.

It seems very easy to cook and prepare at home but if you’re not using Japanese products like the Tonkatsu sauce and panko bread, your homemade tonkatsu won’t end up like the ones you’re eating at the Japanese restaurants. You want to make this as authentic as possible. Otherwise, you’re just making a simple breaded pork chop at home.

Tonkatsu (Pork cutlet), is a Japanese dish of breaded pork chops, deep fried until it’s nice golden brown. Traditionally in Japan, tonkatsu is served with tonkatsu sauce, which you can purchase from the International section of the nearest grocery or supermarket, and of course at the Asian grocery stores. It is also partnered with thinly shredded cabbage.

Your meal won’t be complete without the savory tonkatsu sauce, which gives it the taste of an “real” Japanese tonkatsu meal. It is available in a bottle and could be found again in your local stores. The most popular brand is the Bull Dog Tonkatsu Sauce and that’s what I used for this recipe. We also had pre-made miso soup to go with our meal.


6 pork chops (boneless)
2 large egg (beaten)
1 cup Panko bread crumbs
Salt and black pepper to taste
1 cup all purpose flour (for breading)
2 cup canola (oil, for frying)
1/4 head cabbage (shredded)
1/4 cup carrots (shredded)
roasted sesame seeds
Tonkatsu sauce, bottled


1. Season the pork chops with salt and pepper.

2. Set up 3 bowls; First bowl for 1 cup all purpose flour, second bowl for 2 large eggs and the last bowl for the Panko bread crumbs.

3. Coat each pork chop with flour, shake the excess off.

4. Next, dip the pork chops in the beaten eggs.

5. Then, coat the pork chops with panko bread crumbs. Set aside on the counter until you coated all the pork chops.

6. Heat the oil in a pan (medium to high heat) and deep fry the breaded pork chops for about 5 minutes on each side or until brown and cooked through.

7. Remove the pork from the oil and drain the pork on paper towels.

8. Shred the cabbage, soak in ice water to make it crispy and drain it well. Put shredded carrots and sesame seeds on top.

9. Cut the pork lengthwise or leave it as is. Set the plate with the pork, white steamed rice and shredded cabbage.

10. Drizzle tonkatsu sauce on top of the pork as you please.

11. Serve and enjoy with family and friends!

Original Recipe


Crispy Fried Chicken


8-10 pcs chicken legs
salt and pepper

For the breading:
1/2 c cornstarch
1/2 c flour
salt & pepper
1 tbsp Italian seasoning
1 tsp cayenne pepper
2 tsp garlic powder

1. Marinate chicken with lemon and salt and pepper overnight or at least 30 minutes.
2. Fill a large skillet, pan or pot about  half full with vegetable oil. Heat until hot enough for frying.
3. Roll the chicken pieces on to the breading.
4. Shake off excess flour.
5. Drop  1-2  pieces into the hot oil.
6. Deep fry it until golden brown.
7. Drain the fried chicken.
8. Serve and enjoy this crispy fried chicken with family and friends.


Fried Saba (Plantain Bananas)

We had fried saba (plantain banana) for lunch. Back at home, we usually eat fried saba during afternoon snack (meryenda). But that rule doesn’t stop us from eating it for lunch today.

This plantain banana came from the Philippines so it must be good. It didn’t fail me, it’s really yum. It’s yummier with butter or margarine.

My little girl had her fried banana with scrambled egg which she had cracked and had beaten while my big girl had chicken nuggets with it. I had the fried bananas alone and I had a nice blended rich coffee that makes me feel nice and warm. Then I had a sliced kiwifruit after. Very good for my tummy.

We’re watching Ice Age 4 while we’re eating our lunch on a Sunday afternoon. We’ve seen the movie for several times now and it never gets old.

Happy Sunday everyone!


Daing na Bangus (Milkfish)

2-3 pcs butterflied, boneless Bangus (Milkfish) fillets, with skin on
2/3 cup vinegar
1 tsp salt
1/4 tsp ground black pepper
4 cloves crushed garlic
3 tbsp oil
1. Flatten Bangus with skin on top and place in a container.
2. Sprinkle crushed garlic and pour in vinegar, season with pepper and salt.
3. Cover and marinate Bangus in the refrigerator overnight.
4. Heat oil in a pan over medium-high heat.
5. Place the Bangus fillet, skin side down in the pan.
6. Lower heat to medium and cook for about 4 minutes each side or until it is brown.
7. Serve with atsara.
Share and enjoy with family and friends!!!
Source: Pinoy Recipe

Lumpiang Shanghai (Spring Rolls)

Lumpiang Shanghai are great for parties!!! It is a type of egg roll that has meat filling as the main ingredient. The filling can be pork, beef and even fish (tuna is best).

I remember when I was a kid, I love watching my mom do this, and eventually, helped her when I was a bit older. And because of years of practice, I think I have mastered this dish in terms of taste and in rolling the wrapper perfectly, all of the same length.

We usually serve it with rice, and it’s great with spaghetti or pansit. It can also be eaten as a finger food.

500 g. of ground pork (with a good amount of fat)
1 large onion, minced
3-5cloves of garlic, minced
1 medium-sized carrot, minced
salt and pepperto taste
20 spring roll wrappers, separated

1. In a large bowl, mix all the ingredients, except the wrappers, to make the filling.
2. Lay out one wrapper at a time on a dry and flat surface. Place 2 tablespoons of filling into the wrapper, then fold the sides and roll. Make sure you don’t put too much filling, so the meat will be cooked evenly.
3. Heat oil in a pan, or you can use deep-fryer, deep fry the spring rolls in a medium heat. Do not overcrowd them.

4. Lumpia is cooked when the wrapper turns brown.
5. Serve with dipping sauce; sweet and sour sauce, sweet chili sauce, thousand island, and tomato or banana ketchup

Share and enjoy with family and friends!!!


Crispy Pata

1 Pata (front or hind legs of a pig)
1 can of fizzy drink (7up or Sprite)
2 tbsp of patis (fish sauce)
1 tbsp salt
4 tbsp flour
oil for frying
water for boiling
3/4 cup vinegar
1/4 cup soy sauce
3 cloves garlic
1 onion
salt and pepper

1. Wash the pork pata. Remove all the hair by scraping it with a knife then wash thoroughly.
2. Make four to five cuts on the sides of the pata.
3. On a deep stock pot, put pata, enough water (enough to cover the pata), soda, and salt.
4. Bring to a boil and simmer for 20-30 minutes, then add the baking soda and continue to simmer for 10 minutes more.
5. Remove the pata from the pot and hang and allow to drip dry for 24 hours. Alternatively, you can drain the pork pata and refrigerate for a few hours.
6. When it’s dry, rub patis and flour.
7. In a deep frying pot, heat cooking oil, and fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Basically mix all the ingredients: 3/4 cup vinegar and 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and chilis. Salt and pepper to taste.

Share and enjoy with family and friends!!!
Source: Filipino Food Recipes
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