Angela and Adam first met a few years ago when Angela spotted Adam on the soccer field (or as our English groom Adam would say.. football field). Angela’s little sister played on Adam’s soccer team – and after 3 years of being too shy to talk to her, Adam finally got up the courage to ask for Angela’s number. The rest is soon-to-be history as they prepare for their wedding day this weekend at the beautiful and historic Hotel Baker.
Angela comes from a big and wonderful Italian family. I saw last week that her father was making a big batch Lemoncello. YUM! There is no way we were going to even consider competing with that. Adam on the other hand was born and raise din England and it’s so wonderful that many of his friends and family will be traveling to St. Charles to be present with the happy couple as they celebrate their wedding day. So for today’s recipe we are giving a nod to our British friends with some fish and chips. We are pairing that with a cocktail I have never tried, let alone heard of before. This cocktail, according to Google, is an English favorite – Pimm’s cup. It was actually quite delicious and tasted like Summer. Marc, since he liked them so much, has been enjoying these all week.
Enjoy your recipe and we can’t wait to see you on Saturday!
2 lbs cod filets
1 1/2 c flour
4 tbsp cornstarch
1/2 tsp salt
1 1/2 c beer
2 lbs potatoes
Heat fryer oil to 365 degrees. Cut cod fillets into 1 inch cubes. To make cod batter, whisk flour, cornstarch, salt and beer. Place cod cubes into batter and drain. Fry cod bites for approximately 5 minutes or until golden brown.
Slice baking potatoes extra thin, we use a slicing mandolin to make them nice and thin. Cook chips in the hot oil until crispy.
2 oz Pimm’s #1
Muddle mint sprigs in iced collins glass. Add 2 oz of Pimm’s and top with Ginger Beer. Add strawberries, lemons, cucumbers and fresh mint sprigs to garnish.