I’ve always known that my stomach runs my life. I wake up with cravings and simply have to act on them. The failure to feed deploys the hungry version of me – the cranky, green hulk monster being kept at bay by snacks – yeah, that one.

I wish my cravings came in a complete thought … like, I’d like a BBQ sandwich with with spicy cole slaw (which sounds delish by the way). But, oh no, not me! I crave the sauce or condiments and try to figure out the rest … like, I’d like to devour something with sour cream on it. Makes no sense, but I’m used to it.

So, today when I woke up craving malt vinegar. I knew I had to break out the fish & chips and fast. Oh, and a beer (because I like it).

Pub worthy fish + chips

What you’ll need:

• 1 lb of white, meaty fish (I used cod), cut into 1 inch strips
• 2 bottled beers (one to batter and the other to drink)
• 2 cups of flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/4 tsp cayenne pepper
• 2 russet potatoes, skin on, cut into wedges, soaked in water
• canola oil for frying

What you’ll do:

1. Heat oil to medium
2. Combine flour, baking powder, salt and pepper
3. Slowly add the beer to create a batter. Be sure there are no lumps left in the batter. Allow to rest in the fridge as we tend to the chips
4. Pat the potatoes dry and place in the oil. When potatoes begin to soften and brown slightly. Remove form oil and allow to rest on a cooling rack (this single step with give those potatoes a heck of a crunch later on)
5. Return potatoes to the fry to completion
6. Meanwhile, batter up the cod strips and drop into the oil
7. Once the batter begins to set, rotate! Remove when browned all around
8. Serve with malt vinegar, lemon and tarter if you like (my recipe is below)

*For a quick and delicious tarter sauce combine 2 heaping tbsp quality mayonnaise, 1 tsp of grainy mustard, a dash of white wine vinegar, a pinch of salt & fresh ground pepper, sweet pickle relish and pulse in a food processor for a few moments.