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.