Recipe: Fish ’n chips with kim chi tartar sauce & mushy peas

It seems every city we visited in the UK and Ireland had a rendition of the good ol’, popular fish ’n chips. It’s no wonder, because the stuff is quick, easy, cheap, filling, and delicious.Fish ’n chips may be a British-born dish, but I grew up eating at Long John Silver’s, which has a similar offering of fried seafood and fried potatoes (called “fries” in the U.S. And “chips” in the UK and Ireland—and in case you are wondering, what Americans call “chips” are known as “crisps” over there). Now before you become enraged and scream, “How can you even compare fish ’n chips to that greasy fast food chain, Christine?!”, let me explain. My parents did not have a lot of money back in the ‘80s, as they were Vietnamese refugees, so Long John Silver’s was actually a treat for us, a special Friday night when my mama would slip on her midnight blue wedges, and we’d drive over to the neighborhood LJS for a dine-in family dinner.I’d eat fried fish and shrimp, a handful of fries, and hush puppies (which, sadly, I did not appreciate until adulthood—probably because the only kind I’d had as a child was from LJS). So while fish ’n chips was bountiful in the UK and Ireland during our 2015 summer holiday, it’d been a nostalgic part of my childhood all along.In continuing my new blog format where I follow my travel vlogs with food and restaurant reviews (like this one on Leo Burdock, for example) and then a recipe inspired by the travels, I’m posting here my own fish ’n chips. In this version, I use frozen fries/chips. Let’s be real—who has the time to make twice-fried chips on a weeknight? I did, however, make the “tartar sauce” and mushy peas from scratch—(I say “tartar sauce” in quotes because the hubs actually finished off the pickles in our fridge the day before I cooked the recipe, so I had to improvise. I ended up making a kim chi-based tartar sauce, which was actually quite tasty.) the nice thing about these is you can make them ahead of time.It may not be the healthiest of dishes, but fish ’n chips is still a special treat, especially here in the U.S. Where the shops are not as prevalent. I had the stuff in London at the Golden Hind, in Dufftown at the Castle Hotel, and in Dublin at Leo Burdock’s. Now, I can have it at home.

Recipe: Fish ’n Chips

Notes: I chose to use frozen chips here because, hey, who has time to fry fish, mash peas, make tartar sauce, and cut and double-fry potatoes for a weeknight meal? If you want to make chips from scratch, be my guest. I have a recipe in my cookbook.

Ingredients

  1. 1.5 lbs Cod or haddock filets, cut into 1 oz strips
  2. 2 c AP flour
  3. 1 tbsp baking powder
  4. 1/4 tsp ground cayenne (if you like heat)
  5. a couple pinches of Old Bay seasoning (if you want extra oomph)
  6. 1 (12 ozs) can ale beer, chilled
  7. 2/3 c cold water
  8. oil for frying
  9. frozen fries, cooked according to pkg directions

Instructions

  • Make batter: Pat fish dry and season with salt & pepper. In a large bowl, whisk together flour, baking powder, cayenne, and Old Bay if using; season with salt. Stir in beer and water until thickened; chill.
  • Fry fish: In a heavy-bottomed pot, heat oil to 375°F. Dredge fish in batter and fry until golden and crisp, approx 4m. Drain on wire racks over paper bags.
  • Serve with chips/fries, mushy peas, tartar sauce, and malt vinegar.
  • Active time: 35m
    Total time: 35m
    Yields: 4 servings

    Recipe: Kim Chi “Tartar Sauce”

    Notes: Can be made ahead of time. Use store-bought kim chi if you’re not lucky enough to get your hands on some homemade version from a Korean mama.

    Ingredients

    1. 1/2 c mayonnaise (I used kewpie, but any old mayo will do)
    2. 1 tbsp minced kim chi, squeezed dry

    Instructions

    1. Make tartar sauce: In a small bowl, mix together mayonnaise and kim chi; season with salt & pepper. Let stand at least 30m for flavors to combine.
    2. Store chilled in airtight container.

    Active time: 5m
    Total time: 35m
    Yields: 4 servings

    Recipe: Mushy Peas

    Notes: Eat as a side condiment or dip your fish ’n chips straight into the mush..

    Ingredients

    1. 1 tbsp lard or unsalted butter
    2. 2 c shelled English or frozen peas
    3. 6 mint leaves, chiffonaded
    4. 1/4 lemon, juiced

    Instructions

    1. Cook peas: In a small saucepan over medium heat, melt lard and stir in peas and mint. Lower heat, cover, and simmer until tender, approx 10m; season with salt & pepper. Mash or purée until desired consistency is reached.
    2. Stir in lemon juice before serving.

    Active time: 15m
    Total time: 25m
    Yields: 4 servings

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