Crispy Bangus with Calamansi Butter Sauce

4.7 from 10 reviews


  • 1 large boneless bangus cut into six, head removed
  • OR frozen boneless bangus belly from the grocery
  • 1/2 cup flour
  • 3 tbsp liquid seasoning
  • Pepper
  • oil for frying
  • 1 stick Anchor Salted Butter
  • 4 tbsp calamansi
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped (optional)


  1. Make the Calamansi Butter Sauce: In a saucepan, Melt the Anchor Butter on med heat. Once melted, add the garlic, calamansi, and chopped parsley. Simmer on very low heat for 5 minutes or until fragrant.
  2. Make sure the bangus pieces are clean and dry. Marinate in liquid seasoning for 30 minutes.
  3. Season with pepper and dredge with flour.
  4. Fry on hot oil until golden brown and crispy on the outside.
  5. Transfer to your serving dish.
  6. Drizzle with Calamansi Butter sauce before serving or serve Calamansi Butter Sauce on the side
  7. Serve with steamed rice. (or Quinoa Rice like what I have here)