Create your own Pub experience at home with this British inspired menu! The crispy golden batter cradles tender flaky white fish to be dunked in dill tarter sauce. Complete with crispy fries & a creamy bucket of slaw, the combination is utterly euphoric, hitting all the right receptors. Serve with a beaming British smile & an ice cold IPA!

Pro-Tip: Distract the person sitting next to you by politely asking “Are you going to read that?……” referring to the newspaper lining their plate. While they are trying to sort out the absurdity of your request, you can steal fries off their plate! Childish, I know but mildly entertaining. Just remember this, all’s fair in love, war & food!

Battered fish wedges.

• 2 1/2 lb. mild white fish, such as cod or halibut

• 1/2-3/4 cup corn starch

• 3 eggs, beaten

• canola oil (or other mild oil with a fairly high smoke point)

Rosemary & garlic fries.

• 3 large russet potatoes

• 1/4 cup olive oil

• 3 plump cloves of garlic, finely minced

• 1 Tbsp. of fresh rosemary, finely minced

• kosher salt

Dill Tarter Sauce.

• 1/2 cup avocado mayonnaise

• 1 Tbsp. lemon juice

• 3 Tbsp. finely minced shallots

• 2 plump cloves of garlic, finely minced

• 2 Tbsp. pickle, finely minced (I use bread & butter but you can use dill is preferred)

• 1 Tbsp. finely minced dill (I prefer to work with fresh herbs when ever possible but dry dill is fine here)

• 1/8 tsp. celery seed

• 1/8 tsp. salt

Bucket O’ slaw featuring blood orange.

• 5 cups finely shredded cabbage (a mixture of green & purple is lovely)

• 1/2 cup purple onion, finely minced

• 1/2 of a Jicama, cut julienne (matchsticks)

• 1 purple carrot, 1 orange carrot, cut julienne

• 2 blood oranges, segmented & chopped

• 1/3 cup avocado mayonnaise

• 1/2 of a lemon, juiced

• 1/2 tsp. celery seed (this is essential)

• 1/4 tsp. pepper

• 1 tsp. salt

• 1 tsp. sugar of choice (white, Monk fruit, honey, Sugar in the Raw)

1.) Cut potatoes into desired fry style-wedges, steak fries or shoe string. Soak in a cool bowl of water for an hour or up to overnight if you wish to do this step in advance (refrigerate if over night) set aside. In a small bowl, mix olive oil with garlic & rosemary, set aside. Meanwhile, move on to making your tarter sauce & slaw (steps 2 & 3). When you ready to fry, heat 3-4 inches of canola oil in a large sauce pot until it shimmers (350f) drain potatoes & thoroughly dry on kitchen towels (you don’t want any residual moisture as this will cause your oil to bubble up). Heat oven to 375f. Fry until just golden then toss with infused olive oil from above, roast on a prepared sheet pan until garlic is fragrant, about 10 minutes.

2.)To make the tarter sauce, whisk together mayonnaise & lemon juice in a small bowl until smooth with no lumps. Stir in remaining ingredients, cover with plastic wrap & chill to allow flavors to meld.

2.) Next make your slaw. In a large bowl, combine cabbage through orange, toss gently to evenly distribute. Make your dressing by whisking together mayonnaise with lemon juice until smooth then stir in remaining ingredients, pour over slaw. Toss to incorporate, cover with plastic wrap & refrigerate. If desired, you can wait until just before serving to combine dressing with cabbage, it is a matter of preference.

4.) I recommend you cook fries first, then fish. Cut your fish into equal size wedges. Lightly salt, dredge in corn starch then dip in beaten egg, do this once for a light tempura like batter or twice if you’re looking for more of a beer batter thickness. Fry battered wedges, a few at a time, being careful not to over crowd the pan. Fry until golden, flip fish over & brown on the other side until golden & cooked through. Drain on plate with paper towels & place in a warm oven while you fry another batch.

Chef Notes: Serve on newspaper for rustic appeal with an ice cold beer (Elysian Space Dust IPA shown).