Easy Cajun Fried Milkfish Recipe
Fried Milkfish, a simple dish full of flavors from Noubess Cajun Seasoning and Noubess Fish Seasoning. Marinated for 1 hour and deep-fried to perfection. I love serving this dish with fried plantains or yucca with a spicy Creole Sauce. Just what this milkfish recipe needs.
We’re not big eaters of fried fish, but once in a while, it is good to splurge a little and in moderation, of course. Fried foods are more calorific because they absorb the fat of the oils. They are not suitable for us, but they taste so good!
And when it is fried fish, meat, or poultry, who can resist? Let’s not forget fried plantains or an excellent spicy recipe of Accra (fritters). We are all drooling right now. LOL
What type of fish is Milkfish?
Milkfish, also called bandeng, or bangos is very popular in Asia. The flesh is white, tender, and very nutritious. This fish, similar to salmon, is rich in Omega 3 fatty acids and a good source of protein. Milkfish is a versatile fish and can be cooked in many ways, fried, boiled, and steamed. It is also served with a spicy or citrus sauce in Asia.
What does milkfish taste like
Milkfish has a mild, sweet taste with a firm texture. It is often described as having a “milky” flavor, which is where its name comes from. Milkfish is a versatile fish that can be cooked in a variety of ways, including fried, grilled, baked, and steamed. It is also a popular ingredient in soups and stews.
Here are some additional details about the taste of milkfish:
- The flavor of milkfish is often compared to that of codfish or halibut.
- It has a slightly oily texture, but it is not greasy.
- The flesh of the milkfish is white and flaky.
- Milkfish is a good source of protein and omega-3 fatty acids.
If you have never tried milkfish before, I recommend giving it a try. It is a delicious and versatile fish that can be enjoyed in many different ways.
What are the health benefits of milkfish, and how does it taste?
Milkfish has a lot of fishbones, so be ready to spend some time removing them.
Besides its mild flavor, milkfish is a good source of nutrients, vitamins, and minerals. The right spice and seasoning blend will add tons of flavors to the fish, lightly sweet and tender flesh.
As one of the healthiest and most nutritious fish, popular in the Philippines, Indonesia, Taiwan, and the Pacific, the fish is loaded with omega-three fatty acids protein, high in calcium, contains phosphor calcium, and Vitamin A.
Where to buy Milkfish
Usually, I would visit any fish market, but this is impossible because not all fish markets are the same. For milkfish, you have to go to an Asian market. There you will find several types of fish that you would never see at your regular market.
How to prepare Milkfish for cooking
It is always a good idea to have your fishmonger clean your fish. If the fish hasn’t been cleaned, remove the silverish scales with a knife, remove all its entails and prepare according to your recipe.
How to make Fried Milkfish
This recipe is for two whole milkfish weighing 4 pounds (about 2 pounds per fish)
Necessary: Ask your fishmonger to clean and cut the whole fish into four thick steak slices per fish. Totaling 8 steaks, including the head.
The ingredients you will need:
- Milkfish steaks
- Noubess Cajun Seasoning
- Noubess Fish Seasoning
- Lemon Pepper Seasoning
- Olive Oil
- Plus, oil for frying
Instructions
- To prepare the milkfish steaks, fill up a large bowl with water and add a couple of spoons of white vinegar or lemon juice. Stir to mix.
- Remove any leftover scales, etc. Give each fish steak a quick rinse, pat dry with a paper towel, and place in another bowl for seasoning.
- Add Noubess Cajun Seasoning, Noubess Fish Seasoning, lemon pepper seasoning, and olive oil. Massage the steak with the seasonings and oil. Cover the bowl with a plastic wrap and let marinate for at least one hour.
- Remove the plastic wrap and prepare a plate with all-purpose flour.
- Heat up oil in a large skillet.
- Coat each fish steak with the flour – remove any excess flour.
- Carefully place the flour-coated fish steak into the pan. Do not crowd the pan.
- Fry each steak for about 2 – 3 minutes per side. Remove and place on a cleaned plate.
- Repeat until all fish steaks have been fried.
- Serve with a salad and roasted potatoes.
Tips and Notes
- Frying this fish may sound like a good idea, but be ready to clean all the oil splatters. This is a fatty fish, so baking might be best for you.
- It is good to have an oil splatter so you don’t get burned.
- Coating fish with flour will prevent oil splatter.
- The lemon pepper seasoning replaced the lemon juice usually added to fish or meat.
- Milkfish has lots of bone, make sure you debone the fish before eating.
Other fish recipes you might enjoy
- A QUICK WAY TO MAKE SPICY FISH
- QUICK AND TASTY PAN-SEARED FISH FILLETS
- EASY BAKED FISH WITH TURMERIC
- EASY AND SIMPLE FRIED FISH
- CREOLE COURT-BOUILLON (FISH IN A SPICY AND FLAVORFUL SAUCE)
Sources:
- https://www.bbc.com/news/health-16691754
- https://www.healthbenefitstimes.com/milkfish/
- https://drhealthbenefits.com/food-bevarages/fish/health-benefits-of-milkfish
Easy Cajun Fried Milkfish Recipe
Equipment
Ingredients
- 8 Milkfish steaks about 2 whole milkfish – 4 pounds
- 1 tbsp Noubess Cajun Seasoning
- 1 tbsp Noubess Fish Seasoning
- ½ tbsp Lemon Pepper Seasoning
- 3 tbsp Olive Oil
- Oil for frying
Instructions
- To prepare the milkfish steaks, fill up a large bowl with water and add a couple of spoons of white vinegar or lemon juice. Stir to mix.
- Remove any leftover scales, etc. Give each fish steak a quick rinse, pat dry with a paper towel, and place in another bowl for seasoning.
- Add Noubess Cajun Seasoning, Noubess Fish Seasoning, lemon pepper seasoning, and olive oil. Massage the steak with the seasonings and oil. Cover the bowl with plastic wrap and let marinate for at least one hour.
- Remove the plastic wrap and prepare a plate with all-purpose flour.
- Heat up oil in a large skillet.
- Coat each fish steak with the flour – remove any excess flour.
- Carefully place the flour-coated fish steak into the pan. Do not crowd the pan.
- Fry each steak for about 2 – 3 minutes per side. Remove and place on a cleaned plate.
- Repeat until all fish steaks have been fried.
- Serve with a salad and roasted potatoes.
Notes
- Frying this fish may sound like a good idea, but be ready to clean all the oil splatters. This is a fatty fish; baking might be best for you.
- You might need an oil splatter.
- Coating fish with flour will prevent oil splatter.
- The lemon pepper seasoning replaced the lemon juice usually added to fish or meat.
- Milkfish has lots of bone; make sure you debone the fish before eating.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on September 13, 2021. Revised and updated.
