Bangus (milkfish) fritters with yogurt and honey dipping sauce

casaveneracion.com

A new version of an old favorite — flaked bangus (milkfish) mixed with vegetables and seasonings, formed into logs then fried until golden and crisp. I posted my first bangus fritters recipe on May 21, 2003, you can compare the two and decide which you like better.

And just what is the difference between the two versions? Quite a bit, actually. In the old version, the fish was mixed with bread soaked in milk. In this version, mashed potatoes and panko (Japanese bread crumbs) were used. In the old version, the dipping sauce was garlic mayo. In this version, it is a mixture of yogurt and honey with chopped vegetables thrown in.

And which is the better version? You choose. Personally, I like the new version better. But mainly because of the dipping sauce.

You can serve these golden crisp fritters as an appetizer, as a finger food (they go so well with ice cold beer!) or with rice as a main dish. Very versatile.

casaveneracion.com

Recipe: Bangus fritters with yogurt and honey dipping sauce

Note: I used pressure-cooked bangus so everything, except the tails and heads (we gave them to the cats who had been hovering in the kitchen all the time that I was cooking), was included. You can use regularly cooked bangus — steamed, boiled or grilled — and just pick the flesh and discard whatever you don’t feel like including.

Ingredients

  • about 1 c. of vegetable cooking oil

For the fritters:

  • 3/4 c. of flaked bangus
  • 1/2 c. of mashed potatoes (just boiled and mashed potatoes — no butter, no milk)
  • 3 tbsps. of finely chopped onion
  • 1 tbsp. of finely minced garlic
  • 4 tbsps. of finely sliced scallions (green onions)
  • a generous pinch of chili flakes or cayenne powder, whichever you’ve got
  • 1/4 c. of panko (Japanese bread crumbs)
  • 1 to 1 and 1/2 tsps. of salt
  • pepper, to taste

For the yogurt-honey dipping sauce:

  • 1/4 c. of plain yogurt
  • about 2 tbsps. of honey, or to taste
  • a pinch of salt
  • 1 tbsp. of chopped onion
  • 1/2 tsp. of minced garlic
  • 2 tbsps. of finely sliced scallions (green onions)

Instructions

  1. Start heating the cooking oil.
  2. Mix together all the ingredients for the fritters. Form into logs.
  3. Fry the logs, three or four at a time, until golden brown and crisp. Scoop out with a slotted spoon or a small spider and drain on a stack of paper towels. Repeat until all the logs are similarly cooked.
  4. Mix together all the ingredients for the dipping sauce.
  5. Serve the bangus fritters while hot hot with the yogurt-honey sauce on the side.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2


Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

You may also like...

Not So Fine Print

Author Cooks Privacy & TOS Disclaimer E-mail

Except for quotes, public domain videos, stock images and screen grabs, all text and photos © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED. No reproduction without prior written permission.

Commenting Guidelines

1. Read the post in full before asking questions.
2. Stay on topic; this is not a general Q&A forum.
3. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.

4 Responses

  1. evelyn says:

    Hi, Ms. Connie- I mixed the ingredients but I cannot form them into logs. Do I need to add something else to make them stick together?

  2. evelyn says:

    I reviewed the ingredients that I used and found out I used ordinary bread crumbs instead of Panko. Would that have made a difference? Can I add more mashed potato to make the bangus stick together to form into a log?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>