Fried Fish (Tamban or Herring-Sardinella)

Herring (Sardinella) or tamban, salinyasi, tunsoy, in Tagalog are popular fishes in the Philippines which can be processed into sardines (bottled in oil), canned, tinapa(smoked fish) dried salted fish(daing), fried fish, etc. Prices of this fish variety is not expensive and is lower compared to other fishes. Fish is a good source of proteins, calcium, iodine, riboflavin, and fats from fish is easy to digest.

Yesterday I bought a kilo of Tamban. Frying the fish is the only way to entice the appetites of my sisters, so without further ado, I cleaned the fishes and drain off excess water for about 15 minutes before adding the salt.

1/2 kg Tamban (herring)

• 
  
  1/2 tsp. salt


• oil for deep frynig
  


• 2 big tomatoes sliced, for garnish


• 2 med size onions, sliced
  


• Vinegar & soy sauce for dipping

Preparation:

You may or may not scale the fish. Lay the fish on a cutting board use a sharp knife to cut the heads. Remove the entrails in the stomach. Rinse the fish inside out in running water. Drain off water. Salt the fish.

In hot oil, deep fry fishes in batches.

Arrange on platter. Garnish with slice tomatoes and onions.