Recipes around the world compilation

Century Beer Battered Bangus With Tartar Sauce

By PutoPinoy on Thursday, September 02, 2010 At Thursday, September 02, 2010

  • 1 (420 grams) can Century Premium Boneless Bangus Belly, Unseasoned
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon calamansi juice
  • 1 cup flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 can cold beer
  • 1/2 cup cornstarch
  • cooking oil for frying
For the Tartar Sauce:
  • 1 cup mayonnaise
  • 1 tablespoon  pickle relish
  • 1 tablespoon minced onion
  • 1 tablespoon  lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sugar

Slice Century Premium Boneless Bangus belly into strips approximately one inch wide. Season with salt, pepper and calamansi juice.

In a bowl, combine flour, baking powder and salt Blend in the beer until the batter is smooth. Keep mixture cool.

Dredge bangus strips in cornstarch. Dip the bangus in the batter and deep fry in very hot oil until golden brown. Remove from oil and drain bangus.

For the tartar sauce, in a small bowl, mix together mayonnaise, pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt, pepper and sugar.

Makes 6 servings