Ahoy, Mates – No Toads in the Hole Today (June 19 – June 25, 2022)

Whether you are visiting London this summer or staying stateside, the “pond” becomes a lot smaller if you whisk up a batch of your own Fish n’ Chips with Peas at home. The British are known for serving delicious Fish n’ Chips and there are many variations on the theme. Try my recipe which makes it easy to prepare for two people to a large family. Purchase the white fish, skin removed. (This can be a quality package of frozen high-grade white fish fillets; just thaw the fish before preparing.) In a bowl, whisk an egg for every 2 to 4 fillets being prepared. Dip the fish fillets into the egg batter, then into Panko crumbs to pan fry each in butter. A British tradition is to serve the fish with chips and mushy peas. Honestly, I have never embraced the mushy peas taste. I like to serve our homemade fish and chips with a chilled pea salad for a great summer meal. To make the pea salad, wash and shred a head of Iceberg lettuce. Reserve and chill the lettuce. In the bottom a large bowl, place 1 can of drained peas; 1 small drained 2 oz. jar of pimentos; 1, 8 oz. package of shredded Colby cheese; salt and pepper. Then, gently toss this. Put the lettuce on top of the pea ingredients to chill all until ready to serve. Just prior to serving, add 2 to 3 dollops of mayonnaise, aioli, or creamy dressing. Toss to incorporate the pea mixture at the bottom of the bowl. The fish and pea duo make a cheery meal with an international heritage, all to be served ‘round your kitchen table with your favorite mates and a cuppa of tea…make that iced tea, please. © Kelly McBride Loft

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