Pea puree is made from dried yellow peas: they are boiled with onions, salt, and a pinch of sugar until they form a thick paste. It’s not pretty, but it is comforting.
Interestingly, until the 20th century, fish and chips were sold on the street without plates—they were eaten with their hands, straight from paper. Today, this dish symbolizes accessibility and simplicity—it’s not for the privileged few, but for everyone.
Don’t try to make it “light”—this dish is about honest fat, about crunch, about the smell of the sea and deep-frying. It’s not dietary—it’s historical.
In conclusion, fish and chips are more than just dinner. They are the memory of a nation. And when you cook it at home, you’re not just eating—you’re engaging in a dialogue with the past.
