London, Traditional Fish and Chips
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In LaBouffe, I am always looking for a balance between flavour, comfort, and a genuine travel memory. When I think of the United Kingdom, I picture the end of a day on London’s South Bank: the air from the river, the lights coming on, and that very simple desire to eat something honest. That is why I return to fish and chips, a classic, popular and generous recipe that I make with tenderness and without distorting it. For two people, I use 2 lovely, thick cod fillets, 150 g flour, 50 g cornflour, 1 teaspoon baking powder, 20 cl well-chilled lager or sparkling water, salt, pepper, 2 large potatoes, frying oil, 150 g peas, a knob of butter, and a little malt vinegar for the finishing touch. I start with the chips, because I want them golden on the outside and soft within. I cut the potatoes into batons, rinse them, then dry them carefully. I fry them once in oil at 160°C for a few minutes, just long enough to soften them, then leave them to rest. Meanwhile, I prepare the batter by mixing the flour, cornflour, baking powder, and a pinch of salt and pepper, then gradually adding the very cold beer to make a smooth batter that is not too thick. I lightly salt the cod fillets, dust them with flour, then coat them in batter before frying them in oil heated to 180°C. I am looking for a pale golden crust, light and crisp, without too much colour. I then cook the peas gently with a little butter, before roughly mashing them with a fork along with a touch of salt and pepper, to capture the spirit of mushy peas—very British and very comforting. I return the chips to the oil for a few moments so they can finish browning. I serve immediately, with the fish resting on a bed of chips, the peas alongside, and a few drops of malt vinegar to brighten the whole dish. In this meal, I find something that is both deeply British and deeply human: simple, straightforward cooking that does not seek to impress, but offers comfort and a real sense of presence. That is exactly what I love about LaBouffe when I talk about recipes: a way of connecting flavour, the rhythm of everyday life, and the pleasure of sharing something true, without artifice.
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