Crispy Bangus with Calamansi Butter Sauce
- 1 large boneless bangus cut into six, head removed
- OR frozen boneless bangus belly from the grocery
- 1/2 cup flour
- 3 tbsp liquid seasoning
- Pepper
- oil for frying
- 1 stick Anchor Salted Butter
- 4 tbsp calamansi
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (optional)
- Make the Calamansi Butter Sauce: In a saucepan, Melt the Anchor Butter on med heat. Once melted, add the garlic, calamansi, and chopped parsley. Simmer on very low heat for 5 minutes or until fragrant.
- Make sure the bangus pieces are clean and dry. Marinate in liquid seasoning for 30 minutes.
- Season with pepper and dredge with flour.
- Fry on hot oil until golden brown and crispy on the outside.
- Transfer to your serving dish.
- Drizzle with Calamansi Butter sauce before serving or serve Calamansi Butter Sauce on the side
- Serve with steamed rice. (or Quinoa Rice like what I have here)