Cheesy fish fritters
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! ~ ConnieBangus (milkfish) back fillets dredged in flour, dipped in egg and coated with a mixture of bread crumbs and grated Parmesan cheese, then deep-fried to a deep golden brown color until the coating forms a crisp and tasty crust. This was today’s lunch, I’m still digesting it as I compose this entry, too happy with the result to even think about postponing posting the recipe along with some photos.
Inspired by Let’s Get Wokking’s cheesy chicken fingers, I followed the recipe but using bangus back fillets instead. I’m pretty sure that fillets of other fish can be substituted so don’t be afraid to go with your personal preference.
Serves 4 to 5.
Ingredients:
10 to 12 bangus back (not belly) fillets, each cut into two
1-1/2 c. of bread crumbs
1 c. of grated Parmesan cheese
3/4 to 1 c. of flour
1 egg, beaten (you may need another but start with one — you can beat another egg if you run short)
salt
pepper
3 to 4 c. of vegetable cooking oil for deep frying
Start by separating the fish fillets.
Place the fillets on paper towels in a single layer. Top with more paper towels then apply a little pressure to squeeze out as much water as possible.
You can use commercial bread crumbs, I had none, so I made bread crumbs from day old pan de sal.
Using a mezzaluna, I chopped the bread…
… cutting them into little pieces…
… until I had fresh bread crumbs.
Next, I grated the cheese…
… and tossed the grated Parmesan cheese with the bread crumbs. Note that you will need a hard and dry cheese for this recipe because soft cheeses contain a lot of moisture which will make the coating soggy. Edam, in lieu of Parmesan, will work too.
At this point, you can start heating up the cooking oil. Set the stove to medium-low — I’ll explain later.
Crack the egg into a bowl.
Beat the egg lightly.
Sprinkle the fish fillets with salt and pepper then dust with flour, making sure that every inch of the surface is coated. This is important because you want the egg to stick to the flour so that, in turn, the coating sticks to the egg. Without the flour, the egg will just wash off and you’ll have an impossible time making the coating stick.
Now, dip each fish fillet in the beaten egg, again making sure that the entire surface is coated.
Roll the egg coated fish fillets in the bread crumb and cheese mixture.
Now, test the temperature of the cooking oil by dropping a small teaspoonful of the bread crumb and cheese mixture. Browned within a few seconds? The oil is too hot. This was where I made a mistake. I didn’t test the temperature of the oil and started cooking the first batch of fish fillets. The result?
The cheese burned fast and the fish turned out dry. I had to lower the heat and wait until the temperature dropped before cooking the second and third batches of fish fillets.
Now, that’s more like it. That’s the color you’re after. If the temperature of the cooking oil is just right, the coating turns a deep golden brown after about 30 seconds which should be just enough time to cook the fish fillets through.
Drain the fried fish in paper towels. Serve with rice as a main entree or as an appetizer. What dipping sauce goes well with these cheesy fish fritters? We had them with ketchup which was okay but I think they’ll go better with my sour cream and garlic dipping sauce. Next time… next time.
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Nakakatakam!!!
O, madali lang yan.
Just wondering where I can buy bangus back fillets. I don’t think I’ve seen any in our nearby palengke.
They’re in most supermarkets.
Oh yes, bangus back fillets are the best because it spares you from the dreaded tinik, the bangus is also known for!
Nice! Again, had my favorite ingredient, cheese. I like the fact that you even include mistakes. Makes us normal cooking people hope that we can cook half as well as you…eventually
Thanks again!
Hehehe in the interest of keeping it real, eh? LOL I still get my share of kitchen disasters — to the dogs’ advantage.
oh wokking mum! i love her site too.. and like you she takes great photos of her food..hmm the only way i cook bangus is either paksiw, sinigang or dinaing…masubukan nga ito.. thanks ms connie!
Hello! gotta try this recipe. I think my kids would love this. Thank’s for sharing.
Salamat sa recipe na to! Tamang-tama pang baon! Bangus is my fave and I guess this will work with other filleted fish din
Hi! Thanks for this recipe… I’ve tried it already last Tuesday and I use fillet salmon fish…. it was yummy and my son just LOVE it!
Thanks for sharing!
thanks for another fish recipe connie… sana more fish dishes ha. have you tried cooking pangasius fillet? my nephew brought several packs from davao and it was delicious, much like dory. ano pa bang pwedeng luto sa fillet para di nakakasawa? thanks
nice recipe! I will try this soon as I’ve been looking for fish recipes. I’m trying to start a less-meat diet in our family.
Tried this today for lunch and it was such a hit with my kids!!!!! Thank you so much…looking forward to more appetizing yet simple recipes from you!!
My kids Love Bangus (milkfish) And Tamang Tama Ito Ay agi Namin Inuulam Tuwing Sunday My Kids Love This Very Much