Haddock this week, and gluten free lemony batter. The new potatoes were boiled and then roasted briefly, in olive oil, to crisp them up, so though not chips, they were crispy on the outside and soft inside - as good chips should be. The peas are frozen. Yum.
The batter is the only bit that even remotely needs a "recipe".
Mix together approximately equal quantities of polenta and cornflour, whisk in an egg, add milk to form a light batter - season and squeeze in the juice of a lemon. Whisk again - the lemon juice will make it firm up a little, let it down with more milk if it goes too far.