Fish and Chips

Fish and chips (batter-fried fish served with french fries) is a British favorite some historians trace to Sephardic Jewish communities in 17th-century England. In England, you’d likely head to your local pub or chippy (i.e., fish and chips shop) to satisfy a craving, but the dish is relatively easy to replicate at home. You only need white fish fillets, hot oil, and starchy russet potatoes to make crispy magic. Bonus: When you make it at home, you can customize your fish and chips recipe to your liking. Add a pinch of cayenne or a dash of hot sauce to the flour mixture for a kickier batter, or stir in a teaspoon of turmeric or paprika for color and flavor.

This recipe for beer-battered fish makes for a breading with a delicately yeasty flavor. Use any relatively light beer you like to drink, from English amber ale to a malty lager. A darker beer will also work, though it will add richer, often smoky or chocolaty flavor and color. Steer clear of hoppy IPAs, which can make fried food taste bitter. If you’d rather skip the alcohol, use plain seltzer or club soda instead.

In most corners of London, the traditional fish and chips accompaniment is malt vinegar, but serve yours with tartar sauce or even ketchup if you prefer. While many consider fish and chips a meal unto itself, you could serve with mushy peas, another British classic, or a sharply dressed green salad or vinegar-based coleslaw for cool, tangy contrast.