Crispy Danggit with Tomato and Eggplant Salad

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Filipino-inspired crispy fried fish dish paired with a refreshing salad of ripe tomatoes and tender eggplant, perfect for a light lunch or dinner. This Filipino-inspired seafood recipe, ready in about 30 minutes, pairs Kitchen crispy danggit (dried fish), vegetable oil, medium eggplants for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Filipino cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz Kitchen crispy danggit (dried fish)
1/4 cup vegetable oil
2, sliced into 1/4-inch rounds medium eggplants
3 medium, chopped ripe tomatoes
1 small, thinly sliced red onion
2 tbsp fresh kalamansi juice or lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 tbsp, chopped fresh cilantro leaves

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add 2 sliced medium eggplants in a single layer and fry for 3-4 minutes per side until golden and tender. Remove and drain on paper towels.
Step 2: In the same skillet, add the 8 oz Kitchen crispy danggit (dried fish). Fry over medium heat for about 3-5 minutes per side until the fish is crisp and golden brown. Remove and set aside on paper towels to drain excess oil.
Step 3: In a mixing bowl, combine 3 chopped ripe tomatoes, 1 small thinly sliced red onion, 2 tbsp fresh kalamansi or lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to combine.
Step 4: Arrange the fried eggplant slices on a serving plate. Top with the tomato and onion salad, and garnish with 2 tbsp chopped fresh cilantro.
Step 5: Serve the crispy danggit alongside the salad for a balanced meal with savory, tangy, and crispy textures.