Galunggong Fish and Chips
* cooking oil (for deep-frying)
* ½ kilo potatoes, peeled and cut into the same thickness for fries
* ½ kilo sweet potatoes, peeled and cut into the same thickness for fries
* 2 cups all-purpose flour, plus more for dredging
* ½ kilo galunggong, small, around 4 inches long each, cleaned and guts removed
* 1 tsp. baking soda
* salt (to taste)
* ground black pepper (to taste)
* 1 (240 ml) bottle beer
* 2 tsps. calamansi juice
1) Heat oil in a deep fryer over medium heat. Fry potatoes for about 3 minutes just until soft but not colored. Drain, shake well and set aside.
2) Place flour on a plate. Thoroughly dredge galunggong in flour. (This step is very important as it keeps the batter from sliding off when the fish is fried). Leave the fish in the flour while you prepare the batter.
3) Mix together 2 cups flour, baking soda, salt and pepper in a large bowl. Add beer gradually, stopping once the batter becomes thick. The consistency should be the same as the pancake batter. Add calamansi juice and mix thoroughly.
4) Take one fish at a time and hold it by the tail. Dip fish in the batter until well coated. Deep fry in hot oil immediately. Cook until crisp, about 2 to 4 minutes. Repeat with remaining galunggong.
5) Heat oil again. Deep fry potatoes until golden and crisp.
6) Serve galunggong with potatoes and a dipping sauce of soy sauce and vinegar.