Sarangani Bay
Sarangani Bay Crispy Fish With Mango Salsa

Delightful Dishes

Crispy Fish with Mango Salsa


1 kilo Sarangani Bangus Fillet

½ cup flour

2 cups bread crumbs

¼ cup evaporated milk

dash of pepper

dash of salt

2 eggs

Mango Salsa:

½ cup mango, diced

2 tbsp bell pepper diced

1 cup tomato seeded and diced

3 tbsp cilantro coarsely chopped

1 tbsp lemon juice

dash of salt

dash of pepper

3 tbsp canola oil


Marinate the Fish Fillet with evaporated milk, salt and pepper for 15–30 min.

Dredge the fish fillet in flour, egg, and bread crumbs then set aside for frying.

Deep Fry for about 5 min Top the crispy fish with mango salsa.

Mango Salsa:

Mix all ingredients together and chill for 1 hour.

Bangus Fillet