PROCESS OF MAKING CRISPY BANGUS (CHANOS CHANOS FORSSKAL) STICKS

摘要

The present utility model discloses the making of crispy bangus (milkfish) sticks comprising the steps of washing and scaling bangus (milkfish), splitting and eviscerating the fish, filleting the fish, washing the filleted bangus (milkfish); marinating the sticks with a mixture of iodized salt, calamansi juice, powdered white pepper, soy sauce and minced garlic in a container; dredging the bangus (milkfish) sticks with flour, eggs, butter and breadcrumbs; deep frying the sticks into a very hot cooking oil until golden brown; draining the sticks to remove excess oil and garnishing the finished product before serving.