Lapu Lapu

Description:

Fr. Leo explores the province of Cebu, tracing the deep Christian roots found in the Central Visayas region. After visiting historic sites, Father prepares this special dish named for an iconic figure in Filipino history.

Serves: 2-3 People

Cook Time: 30-40 minutes

INGREDIENTS:

Fish Filet / Grouper 

Light Beer 

Flour 

Rice Flour 

Fry Oil 

Mayonnaise 

Garlic Powder 

Banana Ketchup 

Lanka 

Cabbage 

Carrots (shredded) 

Lemon 

How To Make:

1. Add 2 quarts of oil to a deep pan on medium-high heat. 
2. Scale fish if needed, filet grouper, and remove the skin. 
3. Cut filets 4 to 5 inches long and 1 inch wide. 
4. Mix batter in another bowl. 
   1. 1 cup of All-Purpose Flour 
   2. 1 cup Rice Flour 
   3. Whisk in the Beer (until it’s a pancake batter consistency) 
5. Add a pinch of salt and pepper to the filets. 
6. Dip filets into the batter until they are fully covered. 
7. Add a few filets to the oil. *Only fry a few filets at a time to ensure even heat all around. 
8. While filets are frying, prep the slaw. 
   1. 1 cup Cabbage  (finely shredded) 
   2. ½ Carrots (finely shredded) 
   3. 2-3 tbsp Jackfruit (finely shredded) 
   4. 2 tbsp Mayonnaise 
   5. ½ tsp Salt 
   6. ½ tsp Black Pepper 
   7. ½ tsp Garlic Powder 
   8. ½ Lemon (juiced) 
9. Double-fry the filets if crispier fish is desired. 
10. Remove the filets, plate, and sprinkle a little salt on the hot fish. 
11. Dipping Sauce 
    1. 1 teaspoon Banana Ketchup 
    2. 1½ tablespoon Mayonnaise 
    3. ½ teaspoon Garlic Powder