Ernest Reynoso Gala


Fish and Chips (Philippine-Style)
by Ernest Reynoso Gala

For the fish:

1/2 kilo asohos, cleaned and with spine removed. Season with
1 tsp. each of rock salt, liquid seasoning
1/2 tsp. pepper
1 Tbsp. calamansi juice
Dredge in 1 cup all-purpose flour.

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

Deep-fry in very hot oil until fish floats (a few seconds only so fish is crispy outside, moist inside). Drain in paper napkins.

For the chips:

1 kilo sweet potato (camote or yellow variety). Cut into wedges 1/2-inch thick, 2 inches long. Soak in cold water until ready to fry to prevent discoloration. Drain. Dredge in 1 cup cornstarch and the dip in batter. Deep-fry until golden brown. Drain on paper napkins.

For the dip:

Mix in a bowl:
1 Tbsp. crushed garlic
1 Tbsp. sugar
2 Tbsps. 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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