Now and again, I love 'Fish, Chips and Mushy Peas' with a Buttered Bap (a white bread cake).
BUT there are certain provisos:
1. The Fish has to be 'lightly battered and well done'.
2. The Chips have to be reasonably well-cooked.
3. Both of the above have to be fried in Beef Dripping
4. They should be served well drained. In paper will do but I don't mind them on a plate (even if it's made of polystyrene) for a 'sit down job'.
5. The Mushy Peas have to be unsalted so that I can flavour them to my taste.
6. Salt and Malt Vinegar have to be readily available for my liberal dousing.
Gosh! How I miss them cooked like this. It is the ONLY WAY.
Today's typical efforts are usually cooked in rancid corn oil and the stink of it from the shop is utterly disgusting. :