Fish and Chips

Mix the ingredients and set aside.

Mix the ingredients and set aside.

Mix the flour, beer, and baking powder until combined. Set aside.

Season the tanigue strips with salt, pepper, and calamansi juice. Dip in the batter and deep fry until golden.

Fry the camote strips afterwards until they float to the surface and are golden. Season with salt and pepper after.

Serve the fish and chips with the salsa and tartar sauce.