Crispy Garlic Butter Lamayo

Ingredients

• 2 large milkfish (bangus), scaled and gutted 2 large milkfish (bangus), scaled and gutted
• 1 cup vinegar 1 cup vinegar
• 1/2 cup soy sauce 1/2 cup soy sauce
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1/2 cup cornstarch 1/2 cup cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 cup water 1/2 cup water
• Vegetable oil, for frying Vegetable oil, for frying
• 4 tablespoons butter 4 tablespoons butter
• 4 cloves garlic, minced 4 cloves garlic, minced

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine vinegar, soy sauce, minced garlic, ground black pepper, and salt. Mix well.
2. 2.
   Place the milkfish in a shallow dish and pour the marinade over it. Make sure the fish is fully coated. Marinate in the refrigerator for at least 1 hour.
3. 3.
   In a separate bowl, prepare the batter by combining all-purpose flour, cornstarch, baking powder, salt, and ground black pepper. Gradually add water while whisking until a smooth batter is formed.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
5. 5.
   Dip each marinated milkfish into the batter, ensuring it is fully coated.
6. 6.
   Carefully place the coated fish into the hot oil and fry until golden brown and crispy on both sides. Remove from the oil and drain on a paper towel-lined plate.
7. 7.
   In a small saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant and lightly golden.
8. 8.
   Drizzle the garlic butter sauce over the crispy fried milkfish before serving.

Treat your ingredients with care...

• Milkfish (bangus) — Make sure to scale and gut the fish properly before marinating to ensure the best flavor. Remove any remaining bones before serving.
• Garlic — Use fresh garlic cloves and mince them finely for the marinade and garlic butter sauce. This will enhance the aroma and flavor of the dish.

Tips & Tricks

• For an extra crispy coating, double dip the marinated milkfish in the batter before frying.
• Serve the Crispy Garlic Butter Lamayo with a side of steamed rice and a refreshing cucumber and tomato salad.
• If you prefer a spicier kick, add a pinch of chili flakes to the garlic butter sauce.
• To reduce the fishy smell, you can soak the milkfish in milk or vinegar for a few minutes before marinating.
• If you don't have access to milkfish, you can substitute it with another firm white fish like tilapia or cod.

Serving advice

Serve the Crispy Garlic Butter Lamayo hot and fresh. Garnish with chopped spring onions and serve with steamed rice and a side of garlic vinegar dipping sauce.

Presentation advice

Arrange the Crispy Garlic Butter Lamayo on a platter, placing the fish fillets side by side. Drizzle the garlic butter sauce over the fish and sprinkle with chopped spring onions for a pop of color. Serve with a wedge of lemon on the side for an extra tangy touch.