Deep Fried Bangus (Milkfish): A Simple Yet Flavorful Filipino Dish

Why Deep Fried Bangus is a Filipino Favorite

There are countless ways to enjoy bangus (milkfish)—from sinigang to ginataan and even grilled. But sometimes, simplicity wins the heart (and the stomach). If you’re looking for a quick, crispy, and flavorful meal, deep fried bangus is the easiest way to enjoy this iconic fish.

All About Bangus (Milkfish)

The milkfish (Chanos chanos) is the only living species in the family Chanidae. In the Philippines, it is commonly known as bangus, and while many call it the “national fish,” the National Commission for Culture and the Arts clarifies that there’s no legal basis for this title.

Bangus is loved across Asia and the Pacific, from Indonesia (where it’s called bandeng or bolu) to Hawaii (awa) and Taiwan, where entire festivals celebrate its versatility. The fish is known for its mild flavor, tender meat, and yes—its many tiny bones. But despite that, Filipinos and neighboring cultures continue to prepare and enjoy it in a wide variety of ways.

Bangus Traditions Across Asia

Bangus holds a special place in Filipino cuisine, especially with the popular boneless bangus that removes the challenge of thorny bones. Many enjoy it fried, grilled, or even prepared raw in kinilaw with calamansi or vinegar.

In Indonesia, dishes like bandeng presto (pressure-cooked milkfish until the bones soften) and bandeng asap (smoked milkfish) are local favorites. Meanwhile, in Taiwan, bangus is often served with congee, braised, or made into fish balls. In fact, Kaohsiung even hosts an annual Milkfish Festival, highlighting its cultural and culinary importance.

How to Cook Deep Fried Bangus (Milkfish)

Ingredients

• 1 whole bangus (milkfish), cleaned

• Salt (for seasoning)

• Cooking oil (enough for deep frying)

Preparation Steps

1. Prepare the Bangus – Depending on your preference, you may remove the scales. Doing so reduces oil splattering and prevents the fish from sticking to the pan.

2. Slice the Fish – Cut the bangus into your desired serving size.

3. Season Simply – Rub salt evenly across the fish for flavor.

4. Heat the Oil – Preheat enough oil in a deep pan or wok.

5. Fry Until Golden – Carefully place the bangus in hot oil. Cook until crispy and golden brown on both sides.

💡 Pro Tip: If using a non-stick pan, removing the scales allows the skin to crisp up beautifully—similar to fried chicken.

A Comfort Food for Every Filipino Home

Deep fried bangus is proof that delicious food doesn’t have to be complicated. With just oil, salt, and the star ingredient itself, you get a crispy, savory dish perfect for breakfast, lunch, or dinner. Pair it with garlic rice and vinegar dipping sauce, and you’ve got a true Filipino comfort meal.