Bangus (milkfish) fritters, v. 2

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

The recipe for the bangus (fritters) is not new. It might be, though, for those who haven’t gone through the archives of this blog. Bangus Fritters was one of the earliest recipes that I posted, on May 21, 2003. Imagine that. Seems like another lifetime ago. :razz: What is new is the recipe for the sauce. It’s still made basically from garlic and mayo but I added a few other ingredients to give it a very oriental twist. I tell you, the sauce simply perks up the fritters. The spiciness is subtle but, overall, the sauce is wonderfully pungent and quite intense.

bangus fritters

For the bangus fritters, click here for the recipe.

For the sauce, you will need:

1/2 tsp. of finely grated garlic
1/2 tsp. of finely grated ginger
a pinch of chili pepper flakes
1/2 c. of mayonnaise
2 tbsps. of water or unsalted fish broth
2 tbsps. of sesame seed oil
1 tbsp. of finely sliced scallions (onion leaves)
patis

Place all the ingredients in a bowl, except the patis. Use a wire whisk to mix everything together until smooth. Season with just enough patis for the balance that you prefer.

If you prefer a sauce with the consistency of a dip, use more mayonnaise.

Place the sauce in a covered container and chill for at least 10 minutes to allow the flavors to develop. Then, serve with your bangus fritters.

November 22, 2006  Print This Post   
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Comments

11 Responses to “Bangus (milkfish) fritters, v. 2”
  1. Hush says:
    November 22, 2006 at 6:45 pm

    Yum! Love sauce! If I could just put sauce even to plain rice I will! ehehe! I’m also going to try this for other fries…you think it would be good for spring rolls too? ;)

    Reply
  2. Connie says:
    November 23, 2006 at 12:31 am

    “you think it would be good for spring rolls too?”

    Oh, YES! :)

    Reply
  3. LES says:
    November 23, 2006 at 12:44 am

    HI SASSY:
    AS FOR THE FRITTERS, CAN I BAKE IT? OR BROIL? WHICH IS BETTER?
    I TRY TO AVOID FRIED FOODS. THANKS!

    Reply
  4. Connie says:
    November 23, 2006 at 7:37 am

    I doubt very much, Les, if they’d turn out crisp unless fried.

    Reply
  5. Gena cockerell says:
    November 23, 2006 at 4:12 pm

    Hi Connie,
    Can i link your site to mine,please?Thank you.

    Reply
  6. Hush says:
    November 23, 2006 at 5:19 pm

    YUM!!! Just dropped by to say its so yum!!! I’ll go back to our dinning now =D Can’t wait my hubby’s reaction!

    Reply
  7. Connie says:
    November 23, 2006 at 7:01 pm

    Of course, Gena. Thanks. :)

    LOL, Hush, enjoy!

    Reply
  8. Lorraine says:
    November 27, 2006 at 10:54 pm

    Oooh, this looks delish… and just the right thing for this time of year, when we’re eating way too much meat. Thanks, will give this a try.

    Reply
  9. angel says:
    February 12, 2007 at 11:47 am

    wow! this looks like a very delicious recipe… i’l try it out tonight…. hope it would be easy to make… i’m a new mom and my hubby requires me to learn how to cook… wish me luck…;p by the way, can i use other meat inexchange for d bangus? it wud take time taking out d tinik eh…;)

    Reply
  10. Connie says:
    February 12, 2007 at 1:54 pm

    angel, you can use any fish. :)

    Reply
  11. cherry says:
    June 4, 2007 at 5:07 pm

    thanks a lot your bangus fritters is a sure hit with family and friends…they love the sauce too…

    Reply
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