Scones and clotted cream. Lennon and McCartney. Jeeves and Wooster. Each could exist without the other, but would be poorer for it. In this episode of Dining on a Dime: London, host Lucas Peterson sets out to try the iconic English meal — fish and chips. Chips, as well all know, are french fries, and the fish in this meal is typically a thick filet of fried cod or haddock. The exact origin of fish and chips served together is murky, but it’s safe to say the dish was born sometime in the mid-1800s, and by the 1900s had become the go-to dish for the working man and woman. While the dish is now rarely served in its signature wrapping (old newsprint, to soak up the grease), its legacy endures.
This week, Peterson heads to the Fish House in Notting Hill, a fashionable neighborhood west of Hyde Park (and thrust into prominence by the Hugh Grant and Julia Roberts movie of the same name). Watch as Peterson tries the signature English dish along with some common fixings: tartar sauce, malt vinegar, and of course mushy peas, aka marrowfat peas that have been soaked in a baking soda solution before cooking.
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