Mimi's Fish and Chips

In the Philippines, one of the more curious items to me, on the street food roster, are these curious orange tinged deep fried chicken and quail eggs. Tokneneng and Kwek Kwek as they are called, are quite the big sellers and I've always wondered if them being orange was a big contributing factor. Growing up, I don't remember ever seeing these orange deep fried eggs and never got around to having them when I lived there a few years ago. I never got a straight answer why the orange came about and what the purpose was. My wife tells me that it was more appetizing to look at. Well this recipe is a nod to an English take away favorite with a cheeky Filipino street food touch.

Mimi's Fish and Chips

Mimi's Fish and Chips

1 lb your choice of and white flaky fish available to you. In this case, we used frozen Flounder

Batter

2 cups all purpose flour

1 3/4 cup cold water

1 tsp chicken powder
1 egg

2 tsp Annato powder (optional)

1 tsp salt

1 tsp black pepper

-mix all the dry ingredients well then add the water and egg. mix well 

-add the fish and incorporate with the batter

-deep fry at 375 until golden brown

Tartar Sauce

1/2 cup mayonnaise

2 tbsp Bread and Butter pickles rough chopped

1 tbsp diced red onions

1 tsp Sriracha

1 tsp maple syrup

This tasty dish is best served piping hot. Enjoy!