Crispy & Delicious Fried Dried Filefish (Gwipo Twigim): The Perfect Beer Snack
Easy Recipe for Crispy Fried Dried Filefish (Gwipo Twigim), an Ideal Snack
The filefish, or ‘gwichi’, is a round fish slightly larger than your palm, with soft bones making it enjoyable to eat whole. It’s a lean, high-protein food rich in unsaturated fatty acids, niacin, and vitamin B, making it beneficial for preventing adult diseases. Today, we’ll be making fried dried filefish, a fantastic accompaniment to beer. This recipe offers a delightful crunchy exterior and a chewy interior, perfect for any occasion.
Ingredients- 2 large seasoned dried filefish (Gwipo)
- 1 cup fried batter mix (tempura flour)
- 1/2 cup ice-cold water
- 1/2 cup ice cubes
- 3 Tbsp dry fried batter mix (for dusting)
- Vegetable oil for frying (about 5 cups)
Cooking Instructions
Step 1
First, prepare the star of our delicious fried dish: 2 large seasoned dried filefish (Gwipo).
Step 2
Gently soak the dried filefish in cold water for about 3 minutes. Be careful not to soak them for too long, as this can cause the fish’s flesh to break down, making it difficult to coat evenly and resulting in a softer texture.
Step 3
After lightly patting the soaked filefish dry with a paper towel, use scissors to cut them into bite-sized pieces, approximately 5-7 cm in length. Cutting them now makes them easier to fry and enjoy.
Step 4
Now, let’s make the crispy batter, the key to our fried filefish. You’ll need 1 cup of fried batter mix, half a cup of ice-cold water, and half a cup of ice cubes to ensure extra crispiness.
Step 5
In a bowl, combine 1 cup of fried batter mix with 1/2 cup of ice-cold water, stirring until smooth and lump-free. Once the batter is somewhat mixed, add the 1/2 cup of ice cubes. Using cold water and ice is a secret to achieving a super crispy coating, as it helps to prevent gluten development in the batter.
Step 6
In a separate plastic bag, add 3 tablespoons of dry fried batter mix. Place the dried and cut filefish into the bag and shake well. This ensures that a thin, even layer of dry batter coats the filefish, which helps the wet batter adhere better. Using a plastic bag is a quick and mess-free way to dust the fish, much more convenient than using a bowl.
Step 7
Dip the dusted filefish into the wet batter mixture, ensuring each piece is lightly coated. Avoid applying too thick a layer of batter, as this can make the fried result feel greasy. A light coating is ideal for a delicate crisp.
Step 8
Heat about 5 cups of vegetable oil in a deep pan or pot to approximately 170-180°C (340-355°F). To test the temperature, drop a small amount of batter into the oil; it should sizzle and float immediately. Carefully place the battered filefish into the hot oil and fry until golden brown and crispy. Since dried filefish is already cooked, you’re primarily frying the batter to perfection.
Step 9
As the filefish fries, small bits of batter may detach. Use a fine-mesh strainer or slotted spoon to remove these excess bits from the oil periodically. This keeps the frying oil clean, prevents burning, and ensures a cleaner taste. This batch produced about double the initial amount of fried filefish.
Step 10
Once golden and crispy, remove the fried filefish from the oil and drain them well on paper towels. Congratulations, your delicious, crispy fried dried filefish is ready to be enjoyed! Serve immediately for the best crunchy texture and taste, paired perfectly with your favorite beverage.
