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Escabeche Fish and Chips

Yields1 ServingTotal Time1 hr 30 mins

A sweet and tangy twist to the classic Fish and Chips!

 1 kg Tilapia fillet or any white fish
 1 tsp garlic powder
 1 ½ cups all purpose flour
 1 cup cornstarch
 1 cup soda water
 1 tsp baking soda
 cooking oil for frying
Chips
 500 g carrotscut into thin slices
 ½ cup cornstarch
 cooking oilfor frying
 salt and pepperto season
Escabeche sauce
 1 cup vinegar
 ½ cup water
 ¼ cup white sugar
 2 tbsp tomato ketchup
 cornstarch slurryto thicken
 salt and pepper to season
Spicy Aioli
 ¾ cup mayonnaise
 3 pcs calamansi juiced
 2 tsp cayenne pepper
 1 tsp chili powder
 4 pcs siling labuyominced
 1 garlic clovegrated
 salt and pepper to taste
Fish
1

In a bowl, place the tilapia fillets then season with garlic powder, salt and pepper. Mix well

2

Add ½ cup flour to the tilapia fillet the stir to combine.

3

In a separate bowl, combine 1 cup flour ,cornstarch, baking soda and soda water. Mix well to create a light batter

4

In a pot, pre-heat oil to 350F. Dip the tilapia fillet in the wet batter then fry for 4 mins or until the batter is golden brown and crispy. Set aside

Escabeche Sauce
5

In a pot, combine the vinegar, sugar, water and tomato ketchup. Boil for 5 mins then season with salt and pepper.

6

Add slurry to thicken the sauce then set aside

Chips
7

In a bowl, combine the carrots and cornstarch. Mix until the carrots are well covered in cornstarch

8

Fry for 1-2 mins at 350 F. Strain then season with salt and pepper. Set aside

Spicy Aioli
9

Combine all the ingredients then season with salt and pepper.

Assembly
10

Brush the escabeche sauce on thefried fish fillet until it’s well covered with the sauce.

11

Transfer to a plate then serve with the chips and Spicy Aioli.