We gave the English classic a Pinoy twist by using galunggong. It’s just as delicious as the original, but it’s easier on the pocket!
Galunggong Fish and Chips Recipe
We gave the English classic a Pinoy twist by using galunggong.
Galunggong Fish and Chips Ingredients
- cooking oil for deep-frying
- 1/2 kilo Potatoes peeled and cut into the same thickness for fries
- 1/2 kilo sweet potatoes peeled and cut into the same thickness for fries
- 2 cups all-purpose flour plus more for dredging
- 1/2 kilo galunggong small, around 4 inches long each, cleaned, and guts removed (heads kept on or removed, depending on your preferences)
- 1 teaspoon Baking soda
- Salt tot aste
- ground black pepper to taste
- 1 240-ml bottle beer
- 2 teaspoons Calamansi Juice
- 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.
Tried this recipe?Let us know how it was!
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