Since Michael’s been home, he’s been trying to do more around the house. Laundry, cleaning, cooking, etc. He a more adventurous cook than I am. He’s also more willing to tackle a recipe with a prep time of 1 1/2 hours. Last night he took us on a tour of jolly old England, via our Indiana kitchen.

He made beer battered fish and chips. From scratch. He also used the deep fryer for the first time. I gave it to him for Christmas about 7 years ago.

Pictured above, you can see the lovely meal in a rectangul-oval Melmac bowl, lined with a fresh white paper bag. (No newspaper for me!)

The chips were amazing. Crunchy on the outside, soft and fluffy on the inside.

The battered tilapia was crispy and delicately flavored.

I said, “You’ll have to make this once a month.” After finishing my wonderful meal and almost lapsing into a food coma, I amended it to every six weeks.

My only contribution to this meal was homemade tartar sauce, not pictured.

Tartar Sauce

1 C mayonnaise (can use light)

1 T red wine vinegar

2 T dill pickle relish

1 T dried onion

dash each salt and pepper

Mix all ingredients and refrigerate for 1/2 hour.

Tips: This is good with fish, on burgers and on sandwiches.