After a leisure stroll in Mall of Asia while waiting for the rain stop, we decided to grab a bite at some food shop where we have not yet eaten before. Then the Great British Take-Out caught our eye when we were just nearing Timezone at the west face of the mall. I was actually reluctant since the place was cramped already even without visitors. No wonder I don't see much people eating there frequently, I bet they just take out the food and leave, hence the name "Take-Out".
For the British part, well there's nothing too fancy about their fish and chips. In fact, their cream dory fillets kind of taste like they are very near their expiration date. They have this bitter aftertaste and a very slight smell of not fresh fish, unlike when I prepare the cream dory at home. The sauce covers it up anyway, when dipped. The fries were nice and just the right flavor, with their skins still on, just the way I like my homemade fries. These were served with your own choice of dipping sauce for only Php 95. We chose tartar sauce for our dip, and it was good.
While I am so not impressed with their Shaggy Fish and Chips, which is 1/4 pound or roughly 115 grams of hand-battered cream dory fillets, I absolutely loved their nachos. Austin's Nachos were described in their menu as layers of corn chips, cheese sauce, chili beef, veggies and ranch dressing. I so loved their nacho dip so much that I wanted to order even more. Sadly we had to go home as the rain has stopped while we were eating.
Of course, I have made these several times before at home, and mine tastes a lot better than this. It might be the issue of freshness.
Here's my Fish and Chips Recipe:
500 g cream dory fillets (or any white fleshy fish)
1/2 tsp salt
1/2 tsp ground pepper
1/8 tsp rosemary, ground
20 cc lemon / calamansi juice
1/2 cup flour mixed with 1/2 cup cornstarch
500 g large potatoes
canola oil for deep frying
1 cup plain mayonnaise
1 tbsp pickle relish
1 tsp lemon / calamansi juice
1 tbsp finely chopped then minced onion (or 1/2 tbsp onion powder)
salt and pepper to taste
- Cut the fish fillets at 2 inches length and 1 inch width
- Season with salt, pepper, and lemon / calamansi juice. Let sit for 10 minutes.
- Coat well with flour and cornstarch mixture.
- Brush the potatoes clean, then cut into long strips, leaving the skin on.
- Soak in saltwater for 5 minutes, drain, then season dredge in the flour and cornstarch mixture.
- Deep fry the fish fillets in batches until golden brown. Drain on paper towels.
- Deep fry potatoes until golden brown and crisp. Drain.
- To make tartar sauce, mix all ingredients then season with salt and pepper to taste. Let sit for at least 1 hour in the refrigerator before serving.