Milkfish Crispies
  • Milkfish (bangus) skin
  • Cornstarch
  • Salt and pepper
  • Canola oil
  1. Peel the skin from the bangus flesh. Make sure there are no flesh leftover on the skin . Its not a crispy with the flesh. (We use boneless bangus that is cleaned, scales removed and deboned.
  2. Cut the bangus skin sheet to the desired size. Dip the skin strip in cornstarch with salt and pepper. Make sure to just coat the skin.
  3. Deep fry till golden brown.
  4. Serve with wasabi mayo (mayonnaise with 2 tablespoons of wasabi powder ) or your favorite dip.
Recipe by Recipe Phillippines at