‘Hog still a bit off track – so more fish and chips!
Usually quite an inexpensive dish, a top-notch fish and chips can in my opinion out-do a lot of overcomplicated Michelin food. Simplicity is king; few ingredients and main flavours are the keys.
Here is a version created by Alain Ducasse, one of the world’s leading chefs, showing how to make a slightly more advanced, modern, fish and chips. Let’s join him.