Here we have homemade fish sticks, lightly coated in ground almonds in place of breadcrumbs, and oven-roasted fries that rely on celeriac rather than potato. You could get out the ketchup, but my own weakness is for tartar sauce.This one’s on my desert island list: just think of all those freshly caught fish cooked over an open fire — all you need for perfection is some mayonnaise laced with capers and onions. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.
What can I say… a British classic, a golden-battered, "Rule, Britannia!"-warbling stalwart that is as iconically British as roast beef, plum pudding, and a surfeit of beer. It has always been on the Fortnum’s menu, and is an eternal best-seller. Here, it’s breadcrumbed, with Japanese panko, rather than battered, which gives a really crisp coating to the fish. Light, too.The chips, fat and proud, should be double-cooked, for a crisp exterior and soft centre. Always make sure you use fresh, clean oil. You can prepare everything in advance up to the last frying.Oh, and the dish is not John Bull British in origin, as you might have believed, rather a happy marriage of Jewish (Ashkenazi immigrants would sell cold fried fish on the streets of London) and French (who invented the chip as we know it). But worry not, flag-wavers… it was the British who put the two together. And the Brits who still worship at its burnished, lightly vinegared feet. — Tom Parker Bowles, author of Fortnum & Mason: The CookbookBe sure to serve your fish and chips with homemade minted peas. For the recipe, click here.