Crispy Danggit with Tomato and Eggplant Salad
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 ready in about 30 minutes pairs Kitchen crispy danggit (dried fish), vegetable oil, medium, chopped ripe tomatoes 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Danggit with Tomato and Eggplant Salad take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Danggit with Tomato and Eggplant Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Crispy Danggit with Tomato and Eggplant Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Danggit with Tomato and Eggplant Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crispy Danggit with Tomato and Eggplant Salad?
Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
