Lapu-lapu or mahi-mahi.

Red snapper is a good place to start.

Barracuda is the closest you'll get to cod. Same white, flaky texture, and it tastes just like cod.

Whatever you do, stay away from cream dory. It's watery, slimy and tasteless — useless for fish and chips 🤮

If you're after local Philippine fish with a similar mild taste and firm, flaky white flesh for things like fish and chips or pan-searing, the usual substitutes are: APAHAP - (barramundi/Asian sea bass) MAYA-MAYA - (red snapper) LAPU-LAPU - (grouper) LABAHITA - (surgeonfish)

I've always used dorado for fish and chips. Filleted, boned and skinned, and not too expensive.