How to cook fried bangus also known as milkfish is not an easy task to do. For some it might be easy to fry bangus on stove top but not for me. For one, I am scared of oil splattering all over me and the other is cleaning up the oil splatters. Who wants oil splattered all over yourself, walls, stove and kitchen counters. I remember my mom sprinkling a little bit of flour before frying bangus to prevent hot oil from splattering.
I seldom fry stuff but there are food that are tastier fried. Lechon kawali and crispy pata are two good examples of food that I prefer fried than baked or broiled in the oven. But then again, I don’t like the idea of frying on the stove. When I fry manually I usually have a big lid in front of my face to avoid splatters. How fun is that?
Finally, I decided to get a deep fryer and it was dirt cheap. I had points accumulated with Best Buy that were about to expire and I wanted to get something I can use. Sometimes, I have a bad habit of buying stuff that I never use. Clothes for one.
Before buying appliances or electronics it is a habit of mine to research the product and it’s price. I read product reviews but of course not all reviews are legit. So after comparing products I end up getting the Waring Pro Professional Deep Fryer. It is one of the best investment I’ve ever added in my kitchen. I can finally fry food without fear.
Back to frying bangus. When I buy boneless Sarangani Bay Prime Bangus – smoked or not – it is always cooked in my deep fryer. It doesn’t take time and we have a scrumptious meal. It is labeled Smoked Boneless Baby Bangus. I can fit two but I only do one at a time in the deep fryer. Our household is small so a small deep fryer is all I need. There’s no need thawing the milkfish. From my freezer it goes directly to my deep fryer.
When frying bangus I set the deep fryer to 375 degrees F. The deep fryer light will change from red to green when ready. Place milkfish in the tray and fry for 5 minutes. It’s done if you want the inside to be moist and soft. But I prefer a crispier and crunchier inside so I use a knife and fork to pry open the back of the fish. This brand has the back already slit. It goes back to the fryer for another two minutes and when done it is as crunchy as pork rind. Cut some tomatoes and add fish sauce, some atchara and lots of rice to go with your fried bangus. Yum.
How to Cook Fried Bangus (Milkfish) in Deep Fryer
To me, this is the best way to fry bangus. No splatter, no cleanup and no hiding behind a big lid. Watch my video to see how I do it. Magluto na tayo. Enjoy!
If you don’t have a deep fryer here is the
Suggested Cooking Instructions on the package:
Keep it frozen and thaw under refrigeration.
Cook and season before consumption.
Pre-heat grill. Place fish on greased rack and grill for 3-5 minutes. Flip carefully and grill for another 3-5 minutes or until the thickest part of the fish flakes easily.
Pre-heat oven to 350 degrees F. Place uncovered fish on greased oven safe dish and cook for about 20-25 minutes.
Pre-heat cooking oil in a skillet on medium heat. Fry for about 2-3 minutes then flip and cook for another 2-3 minutes or until golden brown and the thickest part of the fish flakes easily.
Pre-heat broiler. Place fish on oven safe dish and baste with vegetable oil. Place 3-4 inches away from broiler and cook for about 15-20 minutes or until golden brown and the thickest part of the fish flakes easily.
Note: Oven, grill and pan temperature may vary. Adjust cooking time accordingly.
Looking for more bangus or milkfish recipe try