-1 to 1-1/2 lbs boneless milkfish (butterflied)
-2 to 3 tbsp cider vinegar
-2 cloves garlic (crushed)
-salt & pepper
-oil for deep-frying
Combine fish, vinegar, garlic, salt, and pepper a in container with lid or anything that can be covered with plastic wrap. Cover tightly and refrigerate. Heat oil in deep-fryer until hot. Fry whole fish until crisp on outside. Makes 2 to 3 servings.Traditionally served with fried rice.
—Recipe of the day courtesy of Lolo Kitong Recipe Collection