Bangus

Crispy Fried Milkfish

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80

min

Preparation

15

min

Cook

Med

Difficulty

4

Steps

7

Ingredients

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!

Debone a fish on a cutting board

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.
Prepare the marinade

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.
Dip the milkfish into marinate

Step 3 - Marinate the milkfish

  • Dip the milkfish until all the parts are soaked, then marinate for about 1 hour.
Fry fish in a pot with oil

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!

Fried milkfish on a plate

Remove the fish from the pan and serve.

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