Ingredients:
- 500g Fishta Bangus Belly
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ cup cornstarch (for extra crispiness)
- ½ cup all-purpose flour
- 1 egg, beaten
- Cooking oil (for frying)
Instructions:
- Season the Bangus Belly – Rub the bangus belly with salt, black pepper, and garlic powder. Let it rest for 10 minutes to absorb the flavors.
- Prepare the Coating – In separate bowls, place flour, beaten egg, and cornstarch.
- Coat the Fish – Lightly dredge the bangus in flour, dip it in beaten egg, then coat it well with cornstarch for an extra crispy texture.
- Fry Until Golden – Heat oil in a pan over medium heat. Fry the bangus belly skin-side down first, then flip once golden brown and crispy. Cook for about 3-4 minutes per side. Drain excess oil on paper towels.
- Serve & Enjoy – Pair with a vinegar dipping sauce or garlic mayo and serve with hot rice.
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