Breakfast · 25 min · filipino

Crisp Daing na Bangus

✓ USDA-verified nutrition data

Ingredients

• 2 whole butterflied Milkfish
• 1/2 cup Cane vinegar
• 6 cloves Garlic
• 1 tsp Black pepper
• 1 tbsp Salt
• 1/2 cup Cooking oil

Steps

1. Rinse the butterflied milkfish and pat completely dry — surface moisture is what makes fried fish stick and spatter.
2. Rub the flesh with the crushed garlic, salt, and pepper, then pour the vinegar over and marinate 30 minutes; the acid firms the flesh.
3. Lift the fish out and pat dry again — a dry surface is the whole secret to shattering crisp skin.
4. Shallow-fry skin-side down in hot oil, 4 to 5 minutes, pressing gently the first minute so the skin stays flat.
5. Flip carefully and fry 3 minutes more, until deeply golden and the edges lace crisp.
6. Drain on a wire rack, not paper towels, so the bottom stays crunchy. Serve with garlic rice, sliced tomatoes, and spiced vinegar — and warn everyone about the fine bones, part of the ritual.

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