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British Pub Fare

The Round Table

There are few dishes so universally associated with Britain as fish & chips. The zingy tartar sauce is for the fish, while the fries are meant for malt vinegar, a pub standard.

Tartar sauce
1 cup mayonnaise
2 Tbsp relish
1 Tbsp mustard
1 Tbsp lemon juice
1/4 tsp Tabasco sauce

Beer batter
2 eggs
2 cups milk
2 cups draught beer
2 cups flour
2 Tbsp steak spice
1 Tbsp powdered ginger

2 cod tails
1 cup beer batter

Tartar sauce, french fries and
lemon wedges

Tartar sauce
1. In a large mixing bowl, combine all ingredients. Whip together until thoroughly blended. Refrigerate.
Beer batter
1. In a bowl, mix together the eggs, milk and beer.
2. In a separate bowl, combine the flour, steak spice and ginger.
3. Gradually stir the beer mixture into the flour mixture. Whip vigorously. Use immediately.
1. Heat deep fryer.
2. Hold one end of the cod tail and dip in beer batter until completely coated. Allow most of the batter to drip off.
3.  Without letting go of the tail, use tongs to hold the first piece of fish in fryer until batter starts to cook. Release the fish. Repeat with the second piece. The fish is cooked when it floats and turns a golden brown colour.
4. Serve with french fries and fresh tartar sauce.

Yield  2 servings


The Toad in the Hole

Originating in Yorkshire in northern England, this dish is actually a Yorkshire pudding stuffed with sausages. The dish’s name gave way to two local pubs.


3 eggs
1 cup all-purpose flour
1/2 tsp salt
1 cup milk
2 Tbsp canola oil
3 Yorkshire sausages, cooked half way
Gravy, optional
Cooked carrots, optional

1. Preheat oven to 425°F.
2. In a food processor or blender, blend eggs, flour, salt and milk for three minutes.
3. In a 8-inch oven-proof skillet, pour oil. Add partially cooked sausages around the perimeter of the pan.
4. Pour batter over the sausages, covering completely.
5. Bake for 20-25 minutes until golden brown.
6. Place carrots and gravy on top and serve.

Yield  1 servings


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