Posted in A Girl at Lunch, A Whole Lotta Spice!, Restaurant Hopping, This is a Catholic's Blog - DEAL WITH IT

In Which a Deep-fried Fish Classic Gets a Fiery Twist…

Panko-crusted cobbler with a chilli-butter sauce
Panko-crusted cobbler with a chilli-butter sauce


The principle of cooking deep-fried crumbed or battered fish is such a simple one that it boggles the mind why it’s done so badly both at home and even at the nicest restaurants.  The fish is either overseasoned or underseasoned; soggier than wet paper; burnt to a crisp – definitely not palatable.

But, when it’s done right, it can be sheer delight: a crispy exterior encasing a meltingly soft and almost creamy interior that doesn’t taste too fishy because it’s been seasoned properly.  Plus points if it comes with a proper batch of deep-fried spuds or, perhaps, a salad dressed impeccably with a citrusy sauce.  

That said, the panko-crusted cobbler over at Melo’s (yes, the steakhouse; you can get lovely fish at a steakhouse!) is a paragon that others would do well to imitate.  Each piece is properly crumbed, seasoned, and deep-fried into the crispy outside / tender inside ideal.  But what sets this one apart from the competition is the smattering of sauce that gets drizzled over it: a garlic, chili, and lemon-infused clarified butter whose taste infuses each and every piece – spicy, sharp, lightly salty.  The steamed veg and the small portion of potato Parmigiana seem almost unnecessary; yes, the fish is that good.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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