fried fish???

boners are chared fishy...

better to say crazy illongo-style fried fish are the best!

how to prepare illongo style fried fish:

utensils:
1. Frying pan (preferably Aluminum Frying pan )
2.Spatula
3. a good heat source


ingredients:

1. gulaw (known as mackerel) depending on the quantity for a 4-person meal preferably  more than 1 kilo.
2. vegetable oil preferably half of a tanduay  "junior" bottle in volume
3. salt

procedures:

because the fish doesn't have that much scales,  it is usually first washed and then after washing it is rubbed with salt afterwards and the fish is set aside for a minute or so so that the salt penetrates the fish. while doing this, heat the frying pan for 5 minutes or so or when the pan is letting out a few smoke, then the cooking oil is added and then you have wait until the oil is also smoking when the oil is also smoking, (means the oil is boiling), you add the fish! CAREFUL! when putting the fish into the pan,  boiling oil will really splash out of the pan, (because the oil is in contact with water) and you may burn yourself... after adding the fish, let it cook in oil for 2-4 minutes gradually turning the fish from side to side checking if its golden brown, once the other side is golden brown, flip the fish to the uncooked side and also let it cook as the same time as the other side was. after both sides are well done, use your spatula to take the fish out of the pan. you can now eat it with a generous serving of rice and side dishes.. most negrenses serve this with ginamus or sliced tomatoes, sinamak, or calamansi-soy sauce dip...