Silverfish or Dulong in Tagalog can be bought frozen in any Asian grocer. They come in either a 204 g or 409 g box. To make allow the fish to thaw, what I did was place it in bowl of water then transferred it into a fine mesh strainer to rinse and drain. Squeeze as much liquid as you can then place in a bowl. For this recipe I used two 204 g boxes of silver fish. To this add, 3 tbsp. all purpose flour, 1 tsp. salt, 1/2 tsp. pepper and 1 egg. Gently mix everything together making sure the flour and egg are well combined.



Heat a non-stick pan with and add enough oil for pan frying, I used around 1/4 cup. Using a quarter cup measure scoop your mixture into the pan and flatten a bit with a fork. Let this cook for around 2-3 minutes each side or until golden brown and crisp. I served this with a vinegar and soy dipping sauce or ketchup if your prefer.

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