Easter is over and we can start enjoying spring more and more. In this week's episode, I tackle the British pub classic Fish and Chips. Or yes, it's not just in the pubs that it's served, but for most Brits it's as obvious to eat Fish and Chips as it is to us to eat tacos on Fridays. Below you will find recipes and inspiration pictures, but on Youtube you can see the entire video on how to proceed step-by-step.

Visit your local fish store and either buy a whole cod weighing a few kilos or buy ready-made fillets.

You whisk the batter together with wheat flour, baking powder, curry, salt and a couple of deciliters of cheap beer. Then add two beaten egg whites.

You simply whip up the mayonnaise from scratch and then add curry and Boston cucumber. Voilá and you have the world's best remoulade sauce.

Pea stew is as important as the fish if you ask an Englishman in the pub... Mash cooked peas and mix with finely chopped shallots, olive oil, freshly squeezed lemon, a little flake salt and black pepper.

Own fries that you have cut into sticks and pre-boiled for 5 minutes are NEVER wrong. Fry to perfect crunchiness.

For Fish and Chips, a cool, strong, dark, fruity and slightly sweeter beer feels like an obvious choice.

When should you cook your Fish and Chips? By the weekend maybe...

Prescription

The fish

• Cod or other white fish (or anything as long as it is FRESH)

Frying batter

• 2 dl wheat flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.5 tsp curry
• 2 dl beer (a cheap bootleg beer works fine)
• 1-2 beaten egg whites

Mayonnaise and Remoulade sauce

• 2 egg yolks
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 2.5 dl rapeseed oil
• 1 tsp salt
• 0.5 krm black pepper
• a few splashes of Tabasco
• 1 teaspoon curry
• a generous tablespoon of Boston cucumber

Pea stump

• 250 grams of cooked green peas
• 10 fresh mint leaves
• 1 finely chopped shallot
• barely half a squeezed lemon
• 2 tbsp olive oil
• 0.5 tsp salt
• 1 cr black pepper