Fried Bangus Recipes



Fried Bangus (Milkfish) is a famous Filipino meal that consists of marinated, seasoned, and deep-fried milkfish (bangus) till crispy and golden brown. It's a delightful and savory way to enjoy this mainstay of Filipino food. Fried Bangus is a popular Filipino dish with crispy skin and soft, delicious meat. It's a popular in Filipino families and is frequently served as a major entrée for lunch or supper.



Fried Bangus or Fried Milkfish is a flavorful and easy meal. The milkfish is very rich on its own (particularly the belly), and the marinade adds a sour spicy flavor. I know you can easily cook bangus, but do you marinate it before frying (unless it comes marinated)? The marinade improves the flavor of the milk fish, making it more pleasant to the palate. Marinating is a straightforward technique that is outlined in our recipe below.





Here's a basic recipe for preparing Fried Bangus:




Ingredients:




- 2 whole bangus (milkfish), scaled, gutted, and cleaned

- 1 cup vinegar

- 4 cloves garlic, minced

- Salt and pepper to taste

- Cooking oil for frying





Instructions:





1. Prepare the Bangus:

   - Ensure that the bangus has been washed, scaled, and gutted. You may get this done by your fishmonger. With paper towels, pat the fish dry.


2. Marinate the Bangus:

   - To make a marinade, put the vinegar, minced garlic, salt, and pepper in a mixing bowl.

   - Place the bangus in a big dish or container and drizzle with the marinade. Ensure that the fish is completely immersed in the vinegar mixture.

   - Allow at least 30 minutes to an hour for the bangus to marinade, rotating it regularly to achieve uniform flavor dispersion.


3. Heat the Oil:

   - Heat cooking oil in a large skillet or frying pan over medium-high heat. For frying, you'll need enough oil to completely immerse the fish.


4. Fry the Bangus:

   - Place the marinated bangus in the heated oil with care. Be wary of any splattering.

   - Fry the fish till golden brown and crispy on all sides, about 5-7 minutes each side depending on size.

   - To prevent shattering the fish, use tongs to carefully flip it. When the skin is crispy and the meat is cooked through, the fish is done. With a fork, the flesh should readily flake.


5. Drain and Serve:

   - When the bangus is done, take it from the oil and drain it on paper towels to remove any extra oil.


6. Serve:

   - Fried Bangus should be served hot with steaming rice, sliced tomatoes, and your favorite dipping sauce. Vinegar with garlic, soy sauce with calamansi or lemon juice, or a combination of vinegar, soy sauce, and sliced jalapeño peppers for extra spiciness are all popular dipping sauces.

   - Enjoy your homemade Fried Bangus!

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