Fish and Chips

It’s been a long weekend!  My best friend had her baby on Saturday and I couldn’t be happier about it!

I love that I get another little squish to play with soon!

I had an okay stream on Saturday, I was pretty distracted when I was streaming.  I was trying to figure out when girlie was going to have her baby.  But I got through it and I had some awesome fish and chips to show for it.

I love fish and chips, it is one of my favorite meals to eat. I have been trying to figure out the best recipe that replicates what I had when I was England, but I never quite found it.

That is until now.

These fish and chips turned out amazing.

I used beer to really carbonate the batter and give them some more texture.  The yeast and hop flavor from the beer really adds to the flavor of the fish and chips too.

I used Anchor Steam which is a beer out of San Francisco, but you can use any medium bodied beer to a dark brown beer, depending on your taste.

Oh!  I did not cut or burn myself during this stream! I feel so proud of myself. I guess it’s just perks of the job though, nice little scars to remind me of the food that I’m cooking.

Back to the fish and chips, these were the closest that I’ve had to British fish and chips in the states, at least so far.  I just needed some mushy peas to make the meal.

And of course, vinegar.  You have to have vinegar on your fish and chips.

I mean, if you want to do it right.

Fish and Chips


Published 07/31/2017


  • 1.5 lbs of hard white fish such as cod, haddock, halibut
  • 2 cups flour
  • 1 beer
  • 2 tbs Old Bay seasoning
  • 1 Tbs baking powder
  • Salt and pepper to taste
  • Corn starch for dredging
  • 1 gallon oil


  1. Cut fish into 1 in thick strips
  2. Mix flour, beer, Old Bay, baking powder, salt, and pepper. Chill for 15 minutes to an hour.
  3. Heat oil to 325 degrees
  4. Dredge fish in corn starch, dip into the batter, shake off excess
  5. Fry until golden brown or about 5 minutes each side.
  6. Allow to rest on a roasting rack



Published 07/31/2017


  • 2 lbs russet potatoes sliced
  • 2 tbs oil
  • 2 tbs garlic powder
  • Salt and pepper to taste


  1. Preheat oven to 450F
  2. Layer a baking sheet with foil and spray non stick oil, place the potatoes in a line on the sheet
  3. Bake for 20 minutes and then flip and bake for another 20 minutes


I have a pretty long week, I only have one chef job this week, but it still feels like this week is going to be so long.

Do you ever feel like that?  Like it’s only Monday and the week isn’t going to end at all.

I think it’s because I’ve been so busy lately, I’m not letting myself get a break, so the weeks just keep getting longer.  

Maybe I should prioritize and cut some things out of my schedule.  

I think the first thing that would have to go is streaming, but I really like doing it, so I don’t know.  

Such hard decisions.

Maybe I should just start getting more sleep and then I won’t feel like I’m drowning. That’s probably where I should start.

How would you handle this situation?