Fried Bangus, or fried milkfish, is a straightforward yet flavorful dish. The milkfish brings a naturally rich, savory taste—especially from the belly—while the simple marinade adds a pleasing sour and spicy note.
Marinating the bangus before frying elevates its flavor considerably. Even if frying seems easy, taking the extra step to marinate transforms the fish, infusing it with brightness and a gentle heat. The marinade is quick to make and requires only a few common ingredients; detailed steps are provided in the recipe below.
This preparation is commonly called daing na bangus in Filipino cuisine. It’s traditionally served with spiced vinegar (sinamak) or a simple vinegar dipping sauce to complement the fish’s tangy, garlicky profile.
Try this Fried Bangus recipe and let the balance of tang, garlic, and crisp-fried skin speak for itself.
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Fried Bangus Recipe (Fried Milkfish)
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Ingredients
- 1 large boneless bangus milkfish; scales removed, cleaned and butterflied
- 1/2 cup white vinegar
- 4 cloves garlic crushed
- 1/2 teaspoon whole peppercorn
- 1/2 teaspoon salt
- 1 cup cooking oil
Instructions
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Combine the white vinegar, crushed garlic, whole peppercorns, and salt in a bowl. Mix well to dissolve the salt.
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Place the fish on a deep, wide plate with the sliced side down and the skin facing up. Pour the marinade over the fish so it is evenly coated. Cover the plate and refrigerate for 8 to 12 hours to marinate.
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Heat the cooking oil in a frying pan over medium heat. Fry the bangus, turning once, until both sides are a medium brown—about 5 minutes per side. The marinade’s liquid may cause oil to splatter; cover the pan but leave a small gap for steam to escape.
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Remove from the pan and drain briefly on paper towel if desired. Serve the fried bangus with spiced vinegar (sinamak) or your preferred dipping sauce.
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Share with family and enjoy!