Crispy Bangus (Pan-Fried Filipino Milkfish)
This crispy bangus recipe delivers golden and crisp pan-fried milkfish in just 20 to 25 minutes, perfect for a quick and delightful meal that brings the taste of the Filipino kitchen to your home.
Servings: 4 servings
Calories: 320kcal
Ingredients
For the fish
- 1 medium medium bangus, butterflied or cut into steaks, about 800 g to 1 kg
- 2 tablespoons cane vinegar or lemon juice for marinade
- 3 cloves garlic, minced for marinade
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup cornstarch or rice flour, for dredging helps achieve a crispy texture
- to taste Oil for frying enough to cover the pan with a thin layer, about 1/4 inch
- 1 teaspoon fish sauce (optional) for deeper flavor
- pinch paprika or turmeric (optional) for color
For the dip
- 3 tablespoons cane vinegar
- 1 tablespoon soy sauce
- 1 clove minced garlic
- slices of red onion to taste
- sliced chili (optional) for heat
- pinch sugar (optional) to balance the tang
Instructions
Preparation
- Ask the fishmonger to butterfly and gut the bangus for you, or prepare it yourself by rinsing it under cold water and trimming the fins.
- Debone the fish by using pliers or fish tweezers to pull the obvious pin bones along the center line. Pat the fish completely dry with paper towels, which is crucial for achieving crisp skin.
- Sprinkle salt and pepper on both sides of the fish. For added flavor, marinate with vinegar or lemon juice and minced garlic for 10 to 15 minutes, then pat dry again before dredging.
- Dust the fish lightly with cornstarch or rice flour, shaking off any excess.
Cooking
- Heat a wide, heavy pan and pour in enough oil to lightly cover the bottom. Heat until hot but not smoking.
- Lay the fish skin-side down first and do not move it for the first few minutes to allow a crust to form.
- Once the edges are golden and it releases easily from the pan, flip the fish. Cook the flesh side until opaque and firm but still juicy.
- Drain the fish on a wire rack to maintain crunch, sprinkling a touch of salt while hot.
Serving
- For the dip, stir together cane vinegar, soy sauce, minced garlic, red onion, and chili in a bowl. Adjust to taste.
- Serve the crispy bangus hot with the vinegar dip on the side and plenty of rice.
- Optional: drizzle calamansi juice over the fish before serving for extra brightness.
Notes
For leftovers, cool the fish completely before storing and reheat in a hot skillet or air fryer to revive the skin's crispness. Avoid microwaving unless necessary.