Low Carb Crispy Fried Bangus
Elevate your seafood game with this mouthwatering recipe for Low Carb Crispy Fried Bangus, a healthy twist on a Filipino classic. Featuring butterflied milkfish seasoned with a fragrant mix of garlic powder, salt, and black pepper, this dish achieves an irresistible crunch thanks to a coating of coconut flour—the perfect low-carb alternative. Fried to golden perfection in nutrient-rich coconut oil, each bite bursts with flavor and satisfying texture. Serve it up with a zesty calamansi or lemon garnish for a refreshing citrus kick, and don’t forget the optional dipping sauce made with tangy vinegar, soy sauce (or coconut aminos for strict low-carb diets), and spicy chopped chilies to bring everything together. Ready in just 30 minutes, this guilt-free recipe is perfect for busy weeknights or a Filipino-inspired feast. Keywords: low carb fried fish, crispy bangus, healthy Filipino recipe, coconut flour fish.
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Recipe Information
Ingredients
- 1 whole fish (about 1-2 pounds), cleaned and butterflied Bangus (milkfish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 cup Coconut flour
- 0.5 cup Coconut oil
- 1 whole, for garnish Lemon or calamansi
- 0.5 cup, for optional dipping sauce Vinegar
- 0.25 cup, for optional dipping sauce Soy sauce (or coconut aminos for strict low-carb)
- 1 tablespoon, for optional dipping sauce Chopped chilies
Instructions
Rinse and pat dry the bangus after cleaning and butterflying it.
Season the bangus with salt, black pepper, and garlic powder. Let it marinate for at least 10 minutes to absorb the flavors.
Spread the coconut flour evenly on a large plate. Dredge the bangus in the coconut flour, ensuring both sides are well-coated for a crispy texture.
In a large frying pan, heat the coconut oil over medium-high heat until it is hot but not smoking.
Carefully place the bangus into the hot oil, skin side first. Fry each side for about 5 minutes or until the fish is golden brown and crispy.
Once both sides are cooked, remove the bangus from the pan and place it on a plate lined with paper towels to drain excess oil.
Slice the lemon or calamansi and serve alongside the crispy bangus as a garnish or to squeeze over for added freshness.
For an optional dipping sauce, mix vinegar, soy sauce (or coconut aminos), and chopped chilies in a small bowl. Serve on the side.
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 1.4 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
