Galunggong Fish and Chips Recipe

Heat oil in a deep-fryer over medium heat. Fry potatoes for about 3 minutes just until soft but not colored. Drain, shake well, and set aside.

Place flour on a plate. Thoroughly dredge galunggong in flour. (This step is very important as it keeps the batter from sliding off when the fish is fried.) Leave the fish in the flour while you prepare the batter.

Mix together 2 cups flour, baking soda, salt, and pepper in a large bowl. Add beer gradually, stopping once the batter becomes thick. The consistency should be the same as pancake batter. Add calamansi juice and mix thoroughly.

Take one fish at a time and hold it by the tail. Dip fish in the batter until well coated. Deep-fry in hot oil immediately. Cook until crisp, around 2 to 4 minutes. Repeat with remaining galunggong.

Heat oil again. Deep-fry potatoes until golden and crisp.

Serve galunggong with potatoes and a dipping sauce of soy sauce and vinegar.