LOS BAÑOS, Laguna, Philippines – All the crunch without the cholesterol.
Chicharon (pork crackling) lovers can now enjoy a crunchy snack without the fat and cholesterol with the introduction of “tilacharon†or crispy tilapia skin.
Presented as a substitute pulutan or bar chow to go with beer, wine or any favorite drink, tilacharon was developed by researchers of the Central Luzon State University-Freshwater Aquaculture Center (CLSU-FAC) situated in the Science City of Muñoz, Nueva Ecija.
Scientists/nutritionists attest that tilapia contains high ratios of the more healthful omega-6 to omega-3 fatty acids.
“Crispy tilacharon is served with spiced vinegar, chopped garlic, and chili pepper,†said Tereso Abella and Ravelina Velasco of CLSU-FAC as reported by the Los Baños-based Department of Science and Technology-Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development.
Abella and Velasco said that in the preparation of tilacharon, fresh tilapia, seasoning and cooking oil are needed.
When the fish is gutted and cleaned, it should be butterfly-ed for easy removal of the skin, which should be washed then boiled for three to five minutes.
Dry the boiled skin under the sun for 20 to 30 minutes. Add iodized salt, pepper and seasoning. Food coloring is sometimes added to minimize the scaly appearance. Deep-fry the tilapia skin until crispy.