Crispy Tahong (Deep-Fried Mussels)
Deep-fried Mussels are the ultimate seafood appetizer. Coated in flour and deep-fried until golden and crunchy, these crispy tahong are seriously addictive!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds half-shell New Zealand mussels
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- canola oil
- 1 cup vinegar
- 4 cloves garlic, peeled and minced
- 1/2 teaspoon peppercorns, crushed
- 1 Thai chili pepper, finely chopped
- salt to taste
Instructions
- 1
Using a butter 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.
- 3
Dredge mussels in the flour mixture to fully coat.
- 4
In a pan over medium heat, heat about 2-inch deep of oil to 350 F.
- 5
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.
- 6
Remove from heat and drain in a colander set over a bowl. Serve hot with spicy vinegar dip.
- 7
In a bowl, combine vinegar, garlic, peppercorns, chili and salt to taste.