We love all things British, from the Royal Family to Eddie Redmayne, and one day we will travel across the pond to marvel in the food and sights of their homeland. But until then, we will continue celebrating their culture right here, and that’s precisely the purpose of this post.
Like all that alliteration?
That’s right. It just got grammatically correct up in here.
All across the UK, fish and chips are a staple street and bar food seemingly equivalent to the American hamburger. So if you are itching to leave the country, this should hold you over just long enough.
Like all that alliteration?
That’s right. It just got grammatically correct up in here.
All across the UK, fish and chips are a staple street and bar food seemingly equivalent to the American hamburger. So if you are itching to leave the country, this should hold you over just long enough.
Fish and chips are a greasy, fried, and straight up delicious food folks.
There’s no way getting around it.
Go ahead health freaks, bake your fish and chips, but we would like ours deep-fried the traditional way, in a crispy, light-as-air batter.
…..but maybe we should hold our tongues….because we did decide to bake our chips this time…moving on.
Who knew dunking fish fillets in alcohol would be the best thing in the world??? Trust us, it is. Now, we don’t know who came up with the wonderful idea that is beer batter, but go ahead. Thank them. It’s genius.
This beer-battered delight is no exception. Easy to make and even easier to devour, anyone can accomplish this simple fry. To reduce the hazard of extremely hot oil, we used a skillet filled with enough oil to nearly cover the fish fillets.
Nothing too scary.
Now here comes the key: whatever you do, don’t over-flip the fish. We channeled our fishy senses and followed the cooking times to the tee–trust them, they know what they’re doing.
Also, you will most likely find yourself munching on the bits of fried batter as you pull the fish out to cool. It’s OK. Do it.
To accompany the fish, we played around with multiple different sauce ideas, and decided upon a more traditional version of an herb, tarter sauce-esque sauce and a spicier version filled with capers and bell pepper, that, as it turned out, was great with the baked chips too.
The jury is still out as to which sauce was better; it’s all personal preference.
Now, you can’t have fish and chips without some chips. As mentioned earlier, we decided to give the fryer a rest and bake the chips in the oven. Coated in fresh rosemary and a bit of cayenne pepper, these chips will surely turn out…as long as they don’t stick to the baking sheet.
Tip: heavily spray your aluminium foil with cooking spray so when it is time to flip the chips, they actually flip.
To counterbalance all of this fried fish, we felt it was important to see something green on the plate. Surprisingly enough, there is actually an English vegetable. You guessed it: English cucumbers!
Well.
We didn’t have English cucumbers, but brownie points for you if you do!
This super simple cucumber salad will give the meal the perfect bite of crunchy, refreshing, sweetness.
There’s no way getting around it.
Go ahead health freaks, bake your fish and chips, but we would like ours deep-fried the traditional way, in a crispy, light-as-air batter.
…..but maybe we should hold our tongues….because we did decide to bake our chips this time…moving on.
Who knew dunking fish fillets in alcohol would be the best thing in the world??? Trust us, it is. Now, we don’t know who came up with the wonderful idea that is beer batter, but go ahead. Thank them. It’s genius.
This beer-battered delight is no exception. Easy to make and even easier to devour, anyone can accomplish this simple fry. To reduce the hazard of extremely hot oil, we used a skillet filled with enough oil to nearly cover the fish fillets.
Nothing too scary.
Now here comes the key: whatever you do, don’t over-flip the fish. We channeled our fishy senses and followed the cooking times to the tee–trust them, they know what they’re doing.
Also, you will most likely find yourself munching on the bits of fried batter as you pull the fish out to cool. It’s OK. Do it.
To accompany the fish, we played around with multiple different sauce ideas, and decided upon a more traditional version of an herb, tarter sauce-esque sauce and a spicier version filled with capers and bell pepper, that, as it turned out, was great with the baked chips too.
The jury is still out as to which sauce was better; it’s all personal preference.
Now, you can’t have fish and chips without some chips. As mentioned earlier, we decided to give the fryer a rest and bake the chips in the oven. Coated in fresh rosemary and a bit of cayenne pepper, these chips will surely turn out…as long as they don’t stick to the baking sheet.
Tip: heavily spray your aluminium foil with cooking spray so when it is time to flip the chips, they actually flip.
To counterbalance all of this fried fish, we felt it was important to see something green on the plate. Surprisingly enough, there is actually an English vegetable. You guessed it: English cucumbers!
Well.
We didn’t have English cucumbers, but brownie points for you if you do!
This super simple cucumber salad will give the meal the perfect bite of crunchy, refreshing, sweetness.
Speaking of sweet, you know we just had to do a dessert, as if the meal wasn’t complicated enough. Thinking we chose an easy one, we decided to try a traditional English Raspberry and Sherry Trifle.
The raspberries were easy and affordable since we purchased them from the frozen aisle.
The raspberries were easy and affordable since we purchased them from the frozen aisle.
On the other hand, the sherry custard was not so easy. After running out of sherry and then borrowing some from the neighbor’s stash, our custard took quite too long to make.
The recipe warns to not let the water touch the bottom of the pan in the double boiler, but because our pan would not get hot enough, we let that one slide for the sake of sanity. Your custard will eventually come together; letting it cool will help.
After chilling for a few hours, the trifle topped off an amazing meal–possibly the best yet.
PS: Sorry for the lack of pictures of the cucumber salad, and the fish and chips! We were having complications; will remake those two recipes soon and will take pictures to add in…
We Do Not Own the Right to Any of These Recipes:
Fish & Chips with Traditional and Spicy Sauces
Cucumber Salad
Raspberry-Sherry Trifle
The recipe warns to not let the water touch the bottom of the pan in the double boiler, but because our pan would not get hot enough, we let that one slide for the sake of sanity. Your custard will eventually come together; letting it cool will help.
After chilling for a few hours, the trifle topped off an amazing meal–possibly the best yet.
PS: Sorry for the lack of pictures of the cucumber salad, and the fish and chips! We were having complications; will remake those two recipes soon and will take pictures to add in…
We Do Not Own the Right to Any of These Recipes:
Fish & Chips with Traditional and Spicy Sauces
Cucumber Salad
Raspberry-Sherry Trifle