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Crispy Tahong (Deep-Fried Mussels)

Crispy Tahong (Deep-Fried Mussels)

Crispy Tahong are the ultimate seafood appetizer! Dredged in flour and deep-fried until golden and crunchy, these deep-fried mussels are seriously addictive.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb half-shell New Zealand mussels
  • 0.75 cup flour
  • 0.25 cup cornstarch
  • 1 tsp salt
  • 1 tsp garlic powder
  • 0.5 tsp pepper
  • 0 canola oil
  • 1 cup vinegar
  • 4 clove garlic, peeled and minced
  • 0.5 tsp peppercorns, crushed
  • 1 piece Thai chili pepper, finely chopped
  • 0 salt to taste

Instructions

  1. Pry mussels from shells. discard shells. wash mussel meat and drain well. using butter knife

  2. Mix flour, cornstarch, salt, garlic powder, and pepper.

  3. Coat the mussels in the the flour mixture so it's fully coat.

  4. Get a pan on medium heat and warm up about 2-inch deep of oil to 350 F.

  5. Drop in 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 while hot with spicy vinegar dip.

  7. Mix vinegar, garlic, peppercorns, chili and salt to taste.