: Best Bistro café in Manila Philippines: Old English Receipt for classic fish and chips

Date: 3rd September, 2010

This is England’s most famous dish. Cod or pollack are the traditional fish, but you can use sole, flounder, or whitefish fillets. It is imperative, however, that you purchase a tabloid newspaper to serve your finished product.
• 1/2 cup flour
• 1/2 cup
cornmeal
• 4 – 6 ounces ale
• 1/4 teaspoon salt
• 4 cups vegetable oil
for frying
• 4 large russet potatoes
• 2 pounds fish fillets, cut in half, crosswise

Preheat oven to 250° F. Prepare batter: Mix flour, cornmeal and salt together. Add ale and mix well. Batter should be thin.
Cut potatoes in even, finger-sized pieces.
Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish will cause the oil to bubble. Allow room for the oil to rise.
Cook 1/3 of the potatoes until golden brown, about five minutes. Drain on paper towels. Place in warmed oven. Repeat process until potatoes are done. Do not put in too many potatoes at a time. It will cool the oil too much.
Dip fish in batter, allowing excess to drip off. Fry in batches until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm in oven until all fish are cooked.
Wrap in tabloid newspaper shaped like a cone. If lacking, a plate will have to suffice.
Serve with a sprinking of malt vinegar.
Serves: 4

Source: http://www.inmamaskitchen.com/RECIPES/RECIPES/Fish/fishandchips.html

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Clark Wine Center
Bldg 6460 Clark Observatory Building
Manuel A. Roxas Highway corner A Bonifacio Ave,
Angeles Clark Freeport Zone, Pampanga 2023
0922-870-5173 0917-826-8790 (ask for Ana Fe)

Wine@Yats-International.com

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Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 ask for Rea or Chay

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