Bangus (milkfish) is just so delicious that I can cook it in so many ways. Served as an appetizer, bangus fritters is a sure fire way to impress dinner guests. Or serve them as an entree; they’re just as good.
How did I come up with this recipe? Well, I was thinking about rellenong bangus (stuffed milkfish), but although they love bangus, my kids aren’t exactly rellenong bangus fans. So, I thought… something that looks interesting and tastes great. We’ve made fish balls with different kinds of fish that they’re nothing new. Then, I remembered the frozen squid rolls we bought a couple of weeks ago. Not squid balls but squid rolls. Like little logs…
- 1 whole bangus, about ¾ kilo
- 1 tbsp. of finely minced garlic
- 2 onions, finely chopped
- 2 skinless sweet pimiento (canned), finely chopped
- 1 tsp. of finely chopped parsley
- 3 slices of bread
- ⅛ c. of milk
- 1 egg beaten
- salt and pepper to taste
- ½ c. of cooking oil
- Steam or broil bangus. Cool. Pick the bones. Flake the meat.
- Tear bread slices into very small pieces or grate in the blender. Pour milk over bread and mash. Mix all of the ingredients together. Form into small logs, about 3? in length and 1? in diameter.
- Heat skillet. Pour in cooking oil. Heat until it starts to smoke. Set heat to medium-high. Fry fish logs in batches. Make sure that there is enough room in the skillet to roll them while cooking. Cook fish logs until golden brown. Drain on paper towels and serve with Creamy Garlic Mayo.
- To make Creamy Garlic Mayo : Mix together ½ tsp. finely minced garlic, ½ c. of mayonnaise, ½ c. of milk, ¼ tsp. of finely chopped parsley, salt and pepper.