Tuesday, November 17, 2009

Crispy Bangus Belly

As requested by... I had to think of another way to serve Boneless Bangus. Filipinos are very fond of Milk Fish cooked in guava (Sinigang sa Bayabas). If not, marinated then fried. I originally planned to cooked the fish in vinegar, salt and garlic first.

I marinated it for about an hour with Calamansi juice, salt, pepper, minced ginger and garlic instead.
Dipped in egg, rolled on bread crumbs, then deep- fried. Waited for each to turn golden brown.
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