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 main dish with rice on the side and they’re just as good.
What is bangus? Milkfish. It is the unofficial national fish of the Philippines. Notoriously boney (the Taiwanese President’s fish is the only fish I know that has more bones than bangus) with fatty belly that is simply to die for. When I was a kid and boneless bangus was as rare as it was expensive, my brother and I would quickly finish off the bellies then tarry with the back portion. These days, bangus belly can be bought separately as a premium cut with an ultra premium price.
- 1 whole bangus about 3/4 kilo
- 1 tablespoon minced garlic
- 2 pieces onions finely chopped
- 2 piece skinless sweet pimiento (canned), finely chopped
- 1 teaspoon parsley finely chopped
- 3 slices bread
- 1/8 cup milk
- 1 whole egg beaten
- salt and pepper to taste
- 1/2 cup 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 1/2 tsp. finely minced garlic, 1/2 c. of mayonnaise, 1/2 c. of milk, 1/4 tsp. of finely chopped parsley, salt and pepper.