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Crispy Tahong
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3.34 from 6 votes

Crispy Tahong (Deep-Fried Mussels)

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 Servings
Author: Lalaine Manalo


  • 2 pounds half-shell New Zealand mussels
  • 1 cup flour
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 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


  • Using a sharp knife, pry mussels from shells. Discard shells. Wash mussel meat and drain well.
  • In a bowl, combine flour, cornstarch, salt, garlic powder and pepper. Dredge mussels in flour mixture to completely coat.
  • 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

  • In a bowl, combine vinegar, garlic, peppercorns, chili and salt to taste.


Do not overcrowd pot during frying, fry in batches as needed.