Fried Bangus

Simplest recipe but with an extraordinary taste if you really work hard in making its marinade sauce it will have a sour spicy flavor. Together with the match of spices and vinegar it will bring the flavor of Bangus (milkfish) more exciting and it really enhance the flavor especially when it comes to the belly part.

Ingredients:

1 large boneless Bangus (milkfish) (scales removed, cleaned and butterflied)

½ cup vinegar

4 cloves garlic (crushed)

½ tsp. whole peppercorn

½ tsp.  salt

¼ tsp. Ground black pepper

1 medium sized lemon (cut halves) (half part of it will be use in marinating milkfish)

1 cup cooking oil

Cooking Procedure:

Combine vinegar, garlic, whole peppercorn, salt, and pepper in a bowl, squish the half part of lemon then Stir.

In a deep wide plate, pour-in the mixture and then lay down the fish in a manner that the sliced part is facing down (skin should face up). Cover and place in the fridge. (Marinate 10 hours)

Heat the cooking oil in a pan. Fry both sides of the Bangus in medium heat until the color turns brown.

 Note: Cover the pan, but make sure to cook each side very well. Transfer it on plate. Serve it together with spiced vinegar.

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