Serve English Pub-Style Beer Battered Fish and Chips with plenty of Tartar Sauce – Here are some good recipes:

• Big Boy Tartar Sauce Restaurant Recipe
• …More Delicious Recipes Coming Soon

Here are a few tips or tricks for Chips:

• Make sure they are DRIED thoroughly.
• Make sure the fat is VERY hot – 375°F.
• Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano.
• You can soak the chips in water for an hour before the first frying – it extracts excess starch, which helps in the “crisping” process!
• Always drain them thoroughly before serving.

Ploughman’s Lunch and the Miser’s Feast

Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles

Celebrity television chefs like Jamie Oliver and Gordon Ramsay have made Americans newly aware of the great potential in British cooking. But the new British food revolution is not limited to fine restaurants and television.

In The Ploughman’s Lunch and the Miser’s Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pub pleasures to the attention of home cooks on this side of the Atlantic.

In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd’s Pie, Ploughman’s Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington. The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.

Click HERE Now to get Ploughman’s Lunch and the Miser’s Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles