PARA KANG NASA LONDON PAG NATIKMAN MO ITONG FISH & CHIPS

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive and still offers a good texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water can create a lighter batter.

Wash and peel the potatoes, then cut them into wedges.

Boil the wedges in a pot of simmering water seasoned with salt for 1 to 2 minutes to blanch them.

Drain the potatoes and leave them in a strainer to remove excess water.

Heat oil in a deep fryer or large pot for frying.

Prepare the beer batter by mixing all-purpose flour, 2 whole eggs, salt, black pepper, chicken powder, beef, and smoked paprika, adding beer until the consistency is like pancake batter.

Refrigerate the batter if not using immediately to keep it fresh and light.

Pat the Alaskan Pollock dry with a paper towel and season both sides with salt and pepper.

Check the oil temperature by adding a bit of salt or using a chopstick to see if it bubbles.

Dip the seasoned fish in the batter and fry in the hot oil until golden brown.

Fry the blanched potato wedges in the same hot oil until crispy and golden.

Prepare the tartar sauce by mixing mayonnaise, red onions, pickle relish, minced garlic, and lemon juice, seasoning with salt and pepper, and refrigerating until ready to use.

Remove the fish and chips from the oil when cooked, seasoning the chips with salt while they are hot.

Serve the fish and chips with lemon and tartar sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens