Fish and chips
We’ve had fish and chips in the USA and Canada. It’s considered the UK’s national dish, but it isn’t.
It should be a nice fillet of white fish, cod preferred and skinless, coated in batter and fried to be crispy outside and soft and flaky inside, with some nice thick chips (no, not crisps). No curry sauce, no gravy, perhaps mushy peas but not essential.
The fish needs to be fresh, never frozen, the batter perhaps has some beer in and the chips home cooked.
Simple but tasty.
The best fish and chips comes from the seaside but there are some good shops in London, mainly outside the centre. We love Toff’s.