There's a restaurant in Greenhills where they offer bangus or milkfish as their specialty dish. Well, aside from bangus, they also have the common meat stuff to attract more customers.
As we browse through their menu, a fried bangus skin caught our attention. In order to satisfy our curiosity, we ordered one.
The meat of bangus is separated from its skin. The skin was then cut into into strips and deep fried until it becomes crispy. It has been seasoned to taste already before it was deep fried.
The moment it was served to us, we found the oil used for cooking the bangus skin still present in it. It could had been better if they placed that one on a paper towel in order for the oil to be absorbed first before serving. Since it was freshly prepared, it was like a chicharon with all those crackling sound every time you eat it. It would be a good finger food during a beer drinking spree. But the catch is, its crispiness was gone after several minutes. I guess you need to
finish this one as fast as possible the moment it is serve.
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