Philippine Style Fish and Chips

by Sylvia Reynoso Gala Culinary
October 20, 2010

and Chips originated from England, and was immensely popular among the people because it was relatively inexpensive, and is quite easy to prepare. It is wrapped in newspaper or brown paper to absorb the excess oil from the fish, which is deep fried in animal lard or vegetable oil. The term ‘Chips” refers to potato wedges or French fries, and is accompanied with salt and vinegar sauce, though the more popular choices today are tartar sauce which is mayo based or tomato ketchup. There are numerous choices of fish that can be used, ranging from sole fish, monk fish, cod, snapper, but any white meat fish will do. The batter maybe thick or thin and adding breadcrumbs is an option.

  1. For the Fish: ½ kilo Asohos-cleaned and spine removed. Season with 1 tsp. each of Rock salt, liquid seasoning. Add in ½ tsp. pepper and 1 Tbsp. Calamansi juice.
  2. Dredge in 1 cup all purpose flour.
  3. Dip in Batter: Mix together in a bowl: 1 cup all purpose flour, 1 cup cornstarch, 1 tsp. each of salt, baking powder, baking soda, 2 cups water, 2 whole eggs
  4. Deep fry in very hot oil until fish floats (few seconds only so fish is crispy outside, moist inside). Drain in Paper napkins.
  5. For the Chips: 1 kilo sweet potato (camote or yellow variety). Cut into wedges ½ inch thick, 2 inches long. Soak in cold water until ready to fry to prevent discoloration. Drain. Dredge in 1 cup cornstarch, the dip in batter (#2). Deep fry until Golden Brown. Drain on paper napkins.
  6. For the Dip: Mix in a bowl: 1 tbsp. crushed garlic, 1 tbsp. sugar, 2tbsp. soy sauce, 2 cups vinegar, 1 tsp. coarsely ground peppercorns. Top with 1 small violet onion, peeled and sliced into rings.

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Copyright 2012 Sylvia Reynoso Gala Culinary Studio

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