Two all beef patties, Part 2

  You may remember a week ago that I helped the management satisfy their craving for a big mac with a little home made version. As you can imagine, my recipe used proper ingredients and, I dare say, tasted a fuck of a lot better as well as being superior in every other way possible. That was a week ago, what would I do for an encore?

  I'd heard murmurings of a desire for fish, that was the first clue. I'm a big lover of fish and chips and that was all the inspiration I needed, I now had a mission. I happened to pass by a very fresh delivery of haddock so that was to be the star of the event. Sleeves got rolled up and the meal you see below was created.

  Instead of doing triple cooked chips, (don't feel intimidated by this, it's just a way of making expensive food sound like good value), I roasted them. I treated them just like regular roasted pots but cut them differently so the spuds got par-boiled, drained and allowed to evaporate then put in a baking tray with a bit of sunflower oil before about 25 minutes in a hot (200c) oven.

  The haddock had the red carpet rolled out starting with a makeover of flour, eggs and fresh, homemade sourdough breadcrumbs (because I'm living in hipster heaven), mixed with a bit of fine polenta. Instead of deep frying it though, I put it in the (slightly cooler (175c) as I remembered to turn it down) oven for 12 minutes. Light-n-crispy!

  Instead of mushy peas, I went for whole ones and I even went as far as to make a kind of lemon mayonnaise dressing dip thing. The whole show got the usual extras like kimchi and salad and, as you'd imagine, blew the doors of any of the standard fish and chip suppers you'd find in all the ways imaginable. My advice is treat yourself to the finest home-made takeaway you can make. Why? Because you can do it and you deserve it.

Kirk out

RevoltingFood.com