Pajuo

Pajuo is a traditional Filipino dish originating from the Visayas region, particularly in the province of Cebu. The name "pajuo" is derived from the Cebuano word "pajuo," which means "to fry." It is a type of deep-fried fish or seafood dish, often made with whole small fish such as tilapia, sardines, or anchovies. The fish are typically marinated in a mixture of spices, vinegar, and sometimes citrus juice, which helps tenderize the meat and enhance its flavor.

The preparation process involves coating the marinated fish in a batter made from a blend of flour, water, and sometimes cornstarch or rice flour. The battered fish are then deep-fried until golden brown and crispy. Pajuo is often served as a street food or snack, enjoyed with a side of vinegar-based dipping sauce, such as *patis* (fish sauce) mixed with calamansi or vinegar. It is a popular dish in local markets, festivals, and gatherings, known for its crispy texture and savory taste.

Pajuo can also be made with other ingredients like shrimp, squid, or even vegetables like eggplant or okra. Variations exist across different regions, with some adding local spices or ingredients to suit regional preferences. The dish is a staple in Filipino cuisine, reflecting the country's diverse culinary traditions and love for fried foods. It is commonly found in restaurants, food stalls, and home kitchens throughout the Philippines.