Since somebody was asking about the batter that I use to make fish in chips I will give 2 recipes one with beer batter and the other one just regular batter.
- 1 kilo lapu-lapu fillets
- 1 cup all purpose flour
- 1 1/2 tsp. salt
- 2 tsp. baking powder
- 2 cans san miguel beer
- oil for frying
- Sift together the flour, salt and baking powder.
- Stir in enough beer to make the batter. Make it not too thick, just have to estimate on this, maybe 1 1/2 can of beer to 2 can. If you put too much beer too just add some more flour then too thin it out. Remember – the less you use in the batter, the more that’s left over to drink!
- Lightly coat the fish in the flour and shake off the excess flour, and dip the fish to the batter.
- Turn on your fry daddy or deep fryer with oil. Make sure that the oil is hot if you have thermometer it should be around 375 degrees F. For me I test it with a drop of water and when oil was splashing and makes loud sound I know the oil is ready then.
- Drop the fish in the heated oil and fry it for 2 to 3 minutes until the its golden brown.
- Drain on the paper towels.
- Serve with ketchup or tartar sauce or malt vinegar. Really any dippings you like.
Here’s my other batter recipe:
Ingredients same as above except I use milk instead of beer. Prepare pan with just maybe 1/2 cup oil. When getting ready to fry I dredge first the fish to the flour, shake off excess and dip to the milk batter and fry it to the pan.