Crispy Tahong | Fried Mussels

Crispy Tahong are the ultimate seafood appetizer! Golden, crunchy, and flavorful, these deep-fried mussels are seriously addictive with spicy vinegar dip!

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How to Make Deep-fried Mussels

✅Ingredients

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

✅Instructions

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 peppers, and salt to taste.

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#crispytahong #deepfriedmussels #appetizer