Traditional British fish and chips. You can’t beat them.
This particular plate was eaten at Bankers Fish Restaurant in Brighton on a windy October day last year.
You might think that’s a very small amount of mushy peas, but rest assured it’s a small dollop that came from a much larger bowl.
I really loved the greasy ‘chippies’ (fish and chip shops) in England. At first, it was a strange novelty to eat them with mushy peas, pickled eggs and drowned in malt vinegar. But soon I couldn’t have them any other way!
Saying that, a good home-made Aussie tartare sauce and a big wedge of lemon truly is a great way to enjoy fish and chips. Especially if you’ve got your shoes off and your feet in the sand on an Aussie beach (sorry, pebble beaches in England just don’t cut it!).