Crispy Tahong (Deep-Fried Mussels)
Prep time
Cook time
Total time
Yield: 4 Servings
  • 2 pounds half-shell New Zealand mussels
  • 1 cup flour
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • oil
For Spicy Vinegar Dip
  • 1 cup vinegar
  • 3 to 4 cloves garlic, peeled and minced
  • 4 to 5 peppercorns, crushed
  • 1 thai chili pepper, finely chopped
  • salt to taste
  1. Using a sharp knife, pry mussels from shells. Discard shells. Wash mussel meat and drain well.
  2. In a bowl, combine flour, cornstarch, salt, garlic powder and pepper. Dredge mussels in flour mixture to completely coat.
  3. In a pot over medium heat, heat about 2-inch deep of oil. Add mussels, shaking off excess flour, and deep-fry for about 5 to 7 minutes or until mussels are cooked through and are golden and crisp. Remove from heat and drain in a colander set over a bowl. Serve hot with spicy vinegar dip.
For Spicy Vinegar Dip
  1. In a bowl, combine vinegar, garlic, peppercorns, chili and salt to taste.
Do not overcrowd pot during frying, fry in batches as needed.
Recipe by kawaling pinoy at