To better enjoy this British retrospective, we thought that we would make Britain’s official food: Fish and Chips!
- 2-3 medium potatoes, skin-on, cut into French strips
- 2 teaspoons canola oil
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Preheat the oven to 400 degrees F. Place the potatoes in a medium bowl. Whisk together the canola oil, paprika, salt, pepper toss with the potatoes to evenly coat. Place the potatoes in a single layer on a baking sheet and roast until the potatoes are tender and starting to brown, 40 to 45 minutes.
1 1/2 lbs. Cod
- One 12-ounce bottle Newcastle Brown Ale
- 1 1/4 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 2 tablespoons pepper
Mix the batter ingredients well and let sit for up to an hour before frying your fish.
Heat some oil in a large nonstick skillet until very, very hot. Drench the fish in the batter. Remove the fish from the batter using tongs and allow the excess batter to drip off. Place into the hot oil and fry in batches until deep golden and cooked through, turning once, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm in the oven. While the fish is still hot, sprinkle with the salt, if using, and drizzle with fresh lemon juice. Read more at: http://www.foodnetwork.com/recipes/bobby-deen/beer-battered-fish-and-roasted-fries-recipe/index.html?oc=linkback
- 2 packages (10 ounces each) frozen peas
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons milk
In a medium saucepan, bring frozen peas, 1/4 cup water, and salt to a boil; reduce heat, and simmer, covered, over low heat until peas are tender and the liquid has evaporated, about 5 to 7 minutes. Remove from heat.
Transfer 1 1/2 cups cooked peas to a food processor, and add butter and milk. Puree until as smooth or chunky as you would like. Fold pureed mixture into the remaining cooked peas, and serve.