Filipino-style Crispy Cod Fish and Chips

Ingredients

In this Filipino-Chinese adaptation of Cod Fish and Chips, we incorporate flavors commonly found in Filipino and Chinese cuisine. The batter is infused with Filipino spices such as garlic and ginger, and Chinese spices like five-spice powder and soy sauce. This adds a unique twist to the traditional British dish, giving it a delightful blend of sweet, savory, and tangy flavors. We alse have the original recipe for Cod Fish and Chips, so you can check it out.

• 500g (1.1 lb) cod fillets 500g (1.1 lb) cod fillets
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder 1/2 teaspoon ginger powder
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste
• Crispy fries, for serving Crispy fries, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, ginger powder, five-spice powder, soy sauce, salt, and pepper.
2. 2.
   Gradually add the cold water to the dry ingredients, whisking until a smooth batter is formed.
3. 3.
   Cut the cod fillets into desired serving sizes and season with salt and pepper.
4. 4.
   Dip each piece of cod into the batter, ensuring it is fully coated.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
6. 6.
   Carefully place the battered cod into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side.
7. 7.
   Remove the fried cod from the oil and drain on a paper towel to remove excess oil.
8. 8.
   Serve the crispy cod fish with a side of crispy fries.

Treat your ingredients with care...

• Cod fillets — Ensure the cod fillets are fresh and free from any unpleasant odor. Pat them dry before seasoning with salt and pepper to prevent excess moisture in the batter.
• Five-spice powder — Use a good quality five-spice powder for the best flavor. If unavailable, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra crispy texture, refrigerate the battered cod for 15 minutes before frying.
• Serve the fish and chips with a side of vinegar or tartar sauce for a tangy kick.
• If you prefer a spicier version, add a pinch of chili powder or cayenne pepper to the batter.
• Experiment with different types of fish, such as haddock or pollock, for variation.
• To make the fries extra crispy, soak them in cold water for 30 minutes before frying.

Serving advice

Serve the Filipino-style Crispy Cod Fish and Chips hot and fresh. Garnish with chopped parsley or spring onions for a pop of color. Accompany the dish with a side of vinegar or tartar sauce for dipping.

Presentation advice

Arrange the golden-brown crispy cod fillets on a platter, placing the fries alongside. Add a wedge of lemon for a refreshing touch. Serve on a wooden board or a traditional Filipino banana leaf for an authentic presentation.