🌿 Ingredients

• 1.8 L SUP Baguio Orchids Brand Vegetable Oil
• 1 kg fish fillet
• 500 g potato wedges
• 200 g all-purpose flour
• 3 pcs eggs
• 100 g cornstarch
• 1 tsp salt
• 1 tsp white pepper
• ¼ cup calamansi juice

Fish batter:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 pcs eggs
• 50 g cornstarch
• ½ tsp salt
• ½ tsp white pepper
• 1 can club soda

Tartar sauce:

• 1 cup mayonnaise
• 2 pcs chopped hard-boiled egg
• 50 g pickle relish
• 10 g chopped white onion
• 10 g chopped spring onion

📋 Procedure

1. Marinate the fish fillet with calamansi juice; set aside a few minutes to absorb the flavor.
2. For the batter, combine all batter ingredients in a mixing bowl and mix until smooth.
3. Heat Baguio Orchids Brand Vegetable Oil in a deep fryer or pan over medium-high heat.
4. Lightly dredge the marinated fish fillets in flour, then dip into the batter. Deep-fry until golden and crispy. Drain on paper towels.
5. Deep-fry potato wedges in the same oil until golden and crisp. Drain and season lightly with salt.
6. For the tartar sauce, combine all tartar ingredients in a small bowl and mix well.
7. Arrange the fish and wedges on a serving plate. Serve with tartar sauce on the side.