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Pinoy Fry Salmon Belly


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


  • 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.