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Makes 10 pieces
Preparation and cooking time: 40 minutes


1 avocado, diced
1 ripe mango, diced
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1 piece siling labuyo, seeds removed and minced
2 tablespoons fresh calamansi juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt

Tartar Sauce:
1/2 cup mayonnaise
1 teaspoon mustard
2 tablespoons pickle relish
1 tablespoon capers
1 tablespoon white wine vinegar
Salt and pepper to taste

Fish and chips:
1 cup flour
1 cup beer
3 teaspoons baking powder
10 strips tanigue fillets about 4 inches by 2 inches each
1 piece calamansi, juiced
1 piece camote, sliced into strips
Salt and pepper to taste
Oil for deep frying


1. Mix the ingredients and set aside.

Tartar Sauce:
1. Mix the ingredients and set aside.

Fish and Chips:
1. Mix the flour, beer, and baking powder until combined. Set aside.
2. Season the tanigue strips with salt, pepper, and calamansi juice. Dip in the batter and deep fry until golden.
3. Fry the camote strips afterwards until they float to the surface and are golden. Season with salt and pepper after.
4. Serve the fish and chips with the salsa and tartar sauce.


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