Fish and Chips
Fish and chips is an English dish which have a history why it became a popular dish in England. Actually it didn’t originated there, it was introduced by Jewish immigrants. Even in the western world it is also popular so why not adapt this food also in our palate? We can use local fish fillets like lapu-lapu, labahita, cream dory or tilapia and we also have an abundant source of potatoes. Ingredients are also very basic and simple using salt and pepper, butter, flour and cooking oil.
- ½ kilo fish fillets (lapu-lapu, labahita or cream dory), cut into serving pieces
- salt and pepper to taste
- 1 cup flour
- ½ Tbsp. melted butter
- 1 egg
- ½ kilo potatoes
- salt to taste
- To make the chips or potato wedges. Peel and slice potatoes into wedges or long strip.
- Soak in salted water for 1 hour.
- Heat oil in pan and deep fry the potatoes like french fries until golden brown.
- The best way to cook them is with a wire basket.
- Transfer to a paper towel-lined platter to drain off excess oil.
- Now, make the fish fillets. In a small bowl, mix together flour, melted butter, salt and pepper. Add the egg to make the batter.
- Dip each piece of fish in the batter, making sure it is coated on all sides.
- Heat oil in pan and deep-fry fish fillets until golden brown. Remove and drain well.
- Serve fish and chips on a platter.