Yup, a good choice.
Needs mushy peas 
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That looks so good and caramel gold.
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The batter was epic. Don’t know if the type of beer makes a lot of difference but I used Spitfire.
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Looks epic. Those chips 
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Palestine 
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Ping the recipe, if you dont mind, what ws the heat for the oil?
I assume you mean the batter for the fish?
Just a couple of heaped tbsp plain flour, 1 tsp baking powder, 1 tsp salt and hand whisk beer in until it’s the consistency of thick cream. Dry the fish with kitchen paper and dust with flour. Dip them into the batter and I deep fried them for 6 minutes in groundnut oil @ 180 deg.
The chips were fried 3 times in beef dripping.
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Pizza IN the pub…
Espagnol for me…
Something else with anchovies for Narelle…
We were their first ‘inside’ customers.
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They really do great looking pizzas.
I am sure they taste even better.
Wish I were there.
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Fish Pieday:
Par boiled Maris Pipers in their skins for about 10 minutes, set aside to cool.
Cod and halibut into a mix of fish stock n white wine n crushed garlic to poach for 5 minutes, cool n skin. Strain stock for sauce anon. Fish into bite size pieces, quartered scallops, seafood into a well buttered roasting dish.
Peeled and grated spuds (the pie is going to have a rosti potato topping). melted butter n rinsed capers. Mix well to make sure the potato is coated in butter.
Made a roux with the fish/wine stock cooked out.
Slug of cream and Pernod, fresh dill n tarragon.
Folded into seafood n topped with grated potato/capers finished with some finely grated Gruyere.
Roasted asparagus n samphire.
Chilled Cloudy Bay 2018.
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Spectacular
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That looks the business. I love a fish pie, but the kids won’t go near it so… 
Oh, I love a fish pie. Narelle’s a pretty decent but that looks fab !
Purple spouting, cabbage, courgettes , carrots potatoes From the garden.
Lamb from Lidl.
Photographed with my new (to me) sigma 24mm superwide and sony nex 6
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Your slice on the left?
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Nah, only had a small piece. Now, if had been on a pizza…
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