Pinoy Fry Salmon Belly

Ingredients: 

• 1 kilo salmon belly (strips)
• Best quality patis (fish sauce)
• 1 lemon
• Pepper
• Cooking oil for frying

Procedure:

• Marinate belly in lemon, pepper and cover with patis for 20-30 minutes (20 if you want it less salty)
• Deep fry a few pieces at a time
• Make sure you do not overcrowd (a technique to really crisp and crunch the fried fish)
• Fry until golden brown 
• Drain in paper towels and serve hot!

This is always a winner. As a side dish for Filipino meals or to be eaten alone. Sort of like a fish chicharon. Serve with your choice of vinegar. I like it with Sukang Iloko and a freshly sliced labuyo (finger chili).  Have fun with this one, guys!

View the full video here.