HOW TO COOK BANGUS (MILK FISH) FINGERS WITH TARTAR SAUCE

Milkfish or locally known as Bangus is a popular fish meat in the country. Filipinos loved it’s distinct taste. It’s not too strong nor too mild. It can be cooked in many different ways – fried, grilled, steamed and boiled. Here’s another unusual recipe that you can cook to your Bangus.

CHECK OUT THE RECIPE BELOW

INGREDIENTS

1 pack of bangus back fillet (deboned) Processed with VSCO with h4 preset Disclaimer: This is not sponsored by Seaking. It just happen that this is the product that I’ve been using. For coating Processed with VSCO with h4 preset Flour Egg Bread Crumbs Oil for frying Salt and Pepper For tartar sauce
Processed with VSCO with h4 preset
Disclaimer: This is not sponsored by Lady’s Choice and Sevilla. It just happen that these are the products that I’ve been using.
  Mayonnaise 1 small onion finely chopped 2 tbsp Pickles

DIRECTIONS



1. In a bowl, put in the fish meat and add a dash of salt and pepper. Marinate for 15 minutes
2. After marinating, coat the meat with flour, then egg wash then finally bread crumbs
3. Once you are done coating all the fish strips, put them inside the ref. This will help the coating firmly stick on the meat

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4. While waiting you can now prepare the tartar sauce – Mix the mayonnaise, finely chopped onions and pickles on a bowl. Add salt and pepper.

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5. Heat the pan and add oil
6. Fry the fish until golden brown. Do it on the other side too.
That’s it!

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I would love to hear from you!

Let me know if you have tried this recipe and how was the result. Feel free to comment below.
Happy eating!

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