Since milkfish has lots of tiny bones, deboned (butterfly cut) is a great option to enjoy it. A little salt and pepper then crispy fried does the trick.What I don’t like in cooking it is the part where the fish should be flipped because the skin, on some occasion, sticks to the pan, or the stomach (which is my favorite part) gets left behind.
Thank goodness I was finally able to buy this oval fish pan that I have been eyeing since last year, I always forget to go back to where I first saw it until it became available last week at the neighborhood shop.
Teflon made, this one is non-sticky and the fish fits perfectly without me having to worry about the tail!
Milkfish is one of my favorite fish.
Keanna loves Milkfish belly and I like it deboned and fried this way too. The teflon made pan is a good catch, I must say. =)
deboned and “daing”…hubs loves this.
i must say, a good teflon makes frying perfect. mine is worn out already:)
btw, yes, the fried fish makes me drool…but, your stove makes me want to cry…envious to the max:) high-tech…lurve!
bangus is one of my most favorite fishes! + i have not eaten some in awhile, i will make a mental not to get some the next time i go to the grocers…a non-stick pan will be an ideal addition to my kitchen, it will lessen all my cooking boo-boos! 🙂
Bangus is milkfish, right? I’m not sure. lol Fried fish is not my fave kasi. Hehehe.
yeap gene.milkfish nga…