Fish and chips, from scratch! Easier than it sounds, and so satisfying – there really is nothing like it, fresh and crunchy from the hot oil. A great thing to make when it’s warm enough outside to open the windows! If you can get your hands on a bag of Billingsgate fish & chip batter mix, buy it and use it in place of the flour – if not, no worries. It will still be delicious.
I made chips the easy way – using that new method I learned from Cooks Illustrated. I put them on, sliced the fish, dredged and fried it, and the whole lot took under 30 minutes and made a great many people very happy.
I made a wobbly mayo to go with, using a generous spoonful of grainy dill Brassica mustard.
And the mushy peas – boil peas, then mush them with a dab of butter, splash of cream, and salt and pepper. Yes, I realize it’s not authentic, but it’s yummier than most mushy peas I’ve had.