Mangia: Fish and Chips.

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This week we've gone with a more traditional British dish; which we had an absolute blast making just last night. However, the Italian twist on this classic is that we made the fish how Nanna would make it and the chips we learnt from watching three different Zia's in three different places around the world!


When we very first went to New York at, we want to say around ten years old, our Zia Elvira made us homemade chips. To this day we remember them being so tasty and us just devouring them sat at her  kitchen table in Long Island. 

Just last year in Padova, Italy, Zia Giuseppina made a simple lunch one day; her version of fried chicken with homemade chips and carciofi (Artichoke). No matter how old we get and how much we may learn about Italian cooking, it is always the simplicity that amazes us. It was such a simple lunch and yet the taste was out of this world. 

Most recently our Zia Rosetta made us these chips on our trip to Praiano, Italy, back in April. Again, the smell coming from her kitchen was heavenly and we could have eaten plates and plates full. They were so light and so moreish. 

This is what we love about food. We just need one recipe to evoke precious memories and fill our hearts with joy. When we made this dish last night and the smell began to fill the kitchen we were instantly in Italy, New York and home all at the same time. It's a magical feeling that definitely brings on our happy cooking dance. 

We hope you try these recipes and feel just as happy as we do when we whip them up!


What you need: (Feeds 2, with some extra chips)

3 Large potatoes.
2 skinless and boneless cod fillets. 
1 300g tin of marrowfat peas.
1 egg.
1/2 a cup of flour.
1 garlic clove.
Salt and pepper.
Olive oil for frying.
Parsley.
1 tbsp of butter.

What to do:

For the chips. (Prepare first.)

Peel and chop your potatoes. You can slice them, cube them, do whatever makes you happy. 

Fill a pan with olive oil. We used about 1-2 cm of oil. 

Once hot enough - experiment with one chip first and if it sizzles, go for it. 

Allow to cook, turning over occasionally until golden brown. This took about 25 - 30 minutes. 

For the Fish.

In one medium size bowl whisk the egg with salt, pepper and a bunch of parsley diced. 

Put the flour in another bowl.

Pat the fish dry once open, then dip in the egg wash and then the flour. 

Heat up some olive oil in a pan - enough to coat the bottom and test with a drop of flour. When ready add the fish. Cook until golden brown on each side. 

For the mushy peas.

Put a tbsp of butter and the garlic clove, chopped in a pan, allow to melt and sizzle - the smell is A-mazing!

Rinse the peas in the tin then add to the pan. Allow to cook until they naturally go mushy. We discovered that's what this type of pea is good for. You can add a dash of salt and pepper too. 

And there you have it. Your very own fish and chips!! We had so much fun in the kitchen. It probably took us an hour and a half from prep to cooked, but everything really is quite easy and it was absolutely delicious. So much tastier when homemade we think! :)

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Buon Appetitio.
Love


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