Crispy Fried Milkfish
A fatty fish that’s the national fish of the Philippines, milkfish (bangus) can be prepared in many ways. Here’s a recipe for a popular method.
Let's start cooking!
Step 1 - Prepare the fish
- With a sharp knife or kitchen scissors, prepare the fish by trimming the fins and tail of the milkfish.
- Split milkfish on the top side starting from the tail to the head by running the edge of the knife along the belly.
- Lay fish open, then remove gills and innards.
- Wash fish in running water to remove blood.
- Remove backbone by laying fish flat on the cutting board with the skin down.
- Hold the knife in a slanted position and cut in with the tip of the blade along the backbone from the head to tail. Rich in Omega-3 fatty acids, milkfish is also a source of animal protein, B-complex vitamins and selenium, however also significant source of fat, saturated fat, cholesterol and calories.
Step 2 - Mix the marinade
- For the marinade, add 2 cups vinegar, sliced garlic and onion together in a bowl.
- Mix well and season with 2 tsp salt and ¼ tsp ground pepper.
Step 3 - Marinate the milkfish
- Dip the milkfish until all the parts are soaked, then marinate for about 1 hour.
Step 4 - Pan-fry the fish
- Heat olive oil on medium heat.
- Once the oil is hot, pan fry the fish skin side down for about 10 minutes.
- Turn the fish over using a wide spatula to cook the opposite side until golden brown for about another 10 minutes.
Plate and Serve!
Remove the fish from the pan and serve.