Traditional Filipino Binangkal Recipe - Crispy Fried Milkfish

Binangkal is a classic Filipino street food featuring crispy fried milkfish served with a bright vinegar dipping sauce. This traditional binangkal recipe uses fresh whole milkfish, also called bangus, for incredible flavor. Make this iconic dish at home with this easy recipe.

What is Binangkal?

Binangkal originates from Pampanga province in the Philippines. Key features that define this dish:

Fresh Whole Milkfish

It highlights fresh bangus milkfish as the star ingredient. The fish is sliced butterflied open with bones removed.

Marinated Then Fried

The fish is first marinated in spices and vinegar, then deep fried until crispy.

Vinegar Dipping Sauce

It’s served with a bright dip of vinegar, onions, chili, and garlic for flavor contrast.

Selecting Fresh Milkfish for Binangkal

The key is starting with very fresh, high-quality whole milkfish.

Size and Weight

Choose fish around 1-2 lbs in size for ideal proportion of meat to bones.

Clear Eyes

Look for clear, protruding eyes, not cloudy or sunken.

Firm, Bright Red Gills

See that the gills are vibrant red and firm, not mushy brown.

Intact Scales

Scales should be tight on skin, not loose or missing.

Minimal Fishy Smell

There should only be a very mild sea smell, not fishy odor.

Preparing the Milkfish for Binangkal

Proper prep is key to crispy binangkal. Follow these steps:

Butterfly the Fish

Using kitchen shears, cut alongside the dorsal fins from head to tail. Open flat.

Remove Bones and Fins

Pull out all pin bones using pliers. Snip off dorsal fins with scissors.

Cut into Pieces

Slice butterflied fish crosswise into 3-4 inch pieces.

Pat Dry

Pat fish pieces very dry with paper towels. This aids in crisping.

Binangkal Marinade

The marinade adds lots of flavor and tenderizes the fish.

Vinegar

Soaking in vinegar firms the flesh and adds tang.

Salt

Salt penetrates the fish to season it and draw out moisture.

Black Pepper

Black pepper adds a spicy kick and accentuates flavors.

Garlic

Garlic provides aromatic flavor.

Calamansi or Lime Juice

Calamansi or lime juice give brightness.

How to Make Binangkal

Follow this simple process:

Marinate

Place prepared fish in marinade for at least 30 minutes, up to 2 hours.

Fry

Fry fish pieces in 350°F oil for 4-5 minutes until golden brown.

Drain and Serve

Drain on paper towels. Serve with vinegar dipping sauce.

Vinegar Dipping Sauce

The bright dipping sauce provides the perfect complement to fried fish. Combine:

• 1⁄2 cup cane vinegar
• 2 cloves minced garlic
• 1 tsp minced red chili pepper
• 1⁄4 cup minced onion
• 1 tbsp calamansi juice
• Salt and pepper to taste

Serving Suggestions

Here are some ways to enjoy traditional binangkal:

Street Food Style

Serve as finger food with rice and dipping sauce on the side.

With White Rice

Fluffy white rice soaks up the vinegar sauce beautifully.

With Atchara Pickles

Crunchy papaya atchara pickles balance the crispy fish.

With Sawsawan

Offer a saucer of sawsawan chili garlic vinegar for dipping.

Conclusion

Filipino binangkal made with fresh whole butterflied milkfish is an iconic street food dish packed with tradition and flavor. Frying the marinated fish makes it wonderfully crispy, while the bright vinegar dipping sauce provides the perfect contrast in texture and taste. With quality ingredients and careful technique, you can create authentic, delicious binangkal at home.

FAQs About Binangkal

What type of vinegar is used?

Cane vinegar or apple cider vinegar both work well. Stay away from synthetic white vinegar.

Can I use boneless milkfish fillet?

You can, but the texture and flavor won't be as authentic. The bones contribute flavor.

Is the fish served whole or in pieces?

Traditionally it's sliced into individual pieces for easy eating by hand.

What oil is best for frying?

Peanut, vegetable, or palm oil work well. Avoid olive oil as it can burn.

How long does cooked binangkal keep?

It's ideal freshly fried and served immediately. Leftovers keep 2-3 days refrigerated.