I’m tempted to describe this dish as something old, something new, something borrowed and something… That was where I stopped because “blue” doesn’t fit in and I couldn’t think of an appropriate word that rhymes with blue.
This is an old dish because it is basically the same bangus fritters in the archive, one of the earliest recipes in this blog. It is also new because of the addition of sesame seeds, an idea I borrowed from buchi, those glutinous rice balls stuffed with bean paste, rolled in sesame seeds and deep fried to perfection.
You can get the basic recipe for bangus fritters by clicking here. Just roll the shaped fish rolls in sesame seeds before frying and you’ll get sesame seed coated bangus fritters. But do read on because I have a few additional tips as well.
First of all, note that you can use just about any fish to make the fritters. Even canned tuna.
And, instead of milk-soaked bread, you can use:
1. Bread crumbs, home made or store bought. It’s easy enough to make bread crumbs at home. Just put some day old bread in a not-too-hot oven for about 10 minutes or just enough to turn the bread crisp to the center. Cool, place on a flat surface and run a rolling pin over it. Instant bread crumbs.
2. Wheat germ, definitely a healthier alternative if you’re into whole grain and fiber. If you decide to make the substitution, note that there is regular wheat germ and there is sweetened wheat germ. If you get the sweetened kind, you may have to adjust the other seasonings to balance the taste.
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