We’re in the mood for beer. It’s Friday, we’re running an amazing piece on our new favorite hops this afternoon, and we need to find a lunch that does this craving justice. That lunch, friends, is fish and chips. The impossibly crispy and delicious equivalent of a good old-fashioned American burger and fries. But with the inexplicable addition of lukewarm, mushy peas. You can leave those off if you like.

It’s nothing fancy, cheap catch-of-the-day battered in little more than flour and water, fried in the fat du jour to moist, flaky perfection. But we’ll be gosh-darned if there’s a better way to celebrate freshly-caught haddock, plaice, cod, pollock, or whiting or a better reason to (again, can’t emphasize this enough) pull a pint of suds to wash it down with. Whether you’re a tartar sauce man or stick to the basics — a squeeze of lemon or dash of malt vinegar — you can’t possibly lose. Not a fish fan? Try this and you’ll almost certainly change your mind. If nothing else, it gives you an excuse to open another beer.


 

Other recent ideas for what to eat for lunch: