Note: For a softer flesh, submerge tuyo or dried herring in water for 30 minutes. Pat dry with paper towel before frying. You can keep this process if crunch for time but it does makes a difference.
Heat oil over medium-low.
Fry the dried herring. If heat is still high switch to low.
When the scales are crisp and separating from each other, remove it from heat and transfer to a plate lined with paper towel to absorb excess oil.
Serve with any of these sides: diced tomatoes, mango salsa, atchara or spiced vinegar dip. Of course with any fried dried fish, rice is always served. Enjoy!
1. When frying indoors make sure your house is well ventilated or it will smell throughout your house.2. Tuyo fish is good crisp but not overcook.3. If you get the very tiny dried fish - all of it is edible.