Crunchy Fish (Jalea)



6 boneless, skinless tilapia filets, about 1 lb.
1 tbsp Lemon Juice
1 tbsp Minced Garlic
2 tbsp Adobo All-Purpose Seasoning
1 tbsp Yellow Hot Pepper Paste – Aji Amarillo
1 tbsp Canola Oil or Vegetable Oil
½ cup all-purpose flour
½ cup cornstarch
2 eggs
1 lime, cut into wedges



Cut tilapia filets into 1½” pieces; transfer to a non-aluminum container. Add lemon juice, garlic, 1 tsp. Adobo and hot pepper paste. Using hands, rub the marinade into fish to evenly coat. Cover container with plastic wrap; transfer to the refrigerator. Chill 15-30 minutes.

In a medium bowl, add flour, cornstarch, and 1 tsp. Adobo; whisk to combine. In a separate medium bowl, add eggs and 1 tbsp. water; using a fork, lightly beat eggs. Dredge fish in flour mixture, tapping off excess. Then, coat fish in egg mixture, allowing excess egg to drip into the bowl.

Heat 1” oil in a large, deep skillet over medium-high heat, until the oil, is hot but not smoking (about 375°F). Add fish to skillet, taking care not to crowd the pan. Fry fish, turning occasionally with a slotted metal spoon, until crispy, dark golden brown, and cooked through, 3-4minutes. Using the same spoon, transfer fish to the paper towel-lined tray to drain. Repeat with remaining fish.

Serve immediately with lime wedges.