Fish n’ Chips                                                           4 servings

The first fish and chip shop in the North of England is thought to have opened in Mossely, near Oldham, Lancashire, around 1863. Mr. Lees sold fish and chips from a wooden hut in the market and later he transferred the business to a permanent shop across the road which had the following inscription in the window, “This is the first fish and chip shop in the world”.

Equipment needed:

4-quart sauce pan, Spider (wire spoon) or Slotted Spoon, 5 bowls; 3 for mixing, 2 for straining the fish & the chips.  Baskets for serving. 4 Ramekins.


Lots of newspaper to drain the fried fish and to hold the meal in its baskets.


  • 1:         Cup Real Mayonnaise
  • ¼:         Cup Pickle Relish
  • 2:         Lemons; juice of ½ lemon for sauce. (-VPK)
  • ¼:         t Salt

Combine in bowl and pour into 4 Ramekins. Refrigerate. Cut the remaining 1.5 lemons into 8 total wedges and reserve.

  • 4:         White Potatoes. Peeled and sliced lengthwise in Pont-neuf or French Fry 

             shape (1/3”x1/3”x21/2”). Soaked in water (cover them completely)

Reserve them to the side.

  • 1:         Quart Safflower Oil (=VPK)

Slowly warm up Oil to 350 degrees in the 4-quart stock pot.  Keep an eye on it, so it does not overheat.

  • 2:         Cups Coconut Milk
  • 4:         4oz Cod Fillets

Soak the Cod Fillets in the Coconut Milk for at least 2 hours before Cooking

  • ¼:         Cup Sweet Rice Flour
  • ¾:        Cornstarch
  • 1:         T Baking Powder
  • 1:         T Jaggery ground
  • ½:         t Salt
  • ¼:         t Black Pepper (ground)

Mix together well.

  • ¾:        Cup Gluten-Free Ale (add more if consistency is too dry)

Whisk in until batter forms. Batter should flow easily from a spoon, slightly thicker than the consistency of heavy cream.

  • 1/2:      Cup White Rice Flour
  • ½:         Cup Cornstarch

Dredge Cod, one piece at time, into the mixture. Shake off excess. Carefully lower fish into the hot oil. Cook until batter sets, about three minutes. Flip the fish over and cook for another three minutes or so.  It should look golden brown. Strain on clean newspaper.

  • 4:         Strain the Potato “chips” and dab off excess water. Make sure they are dry.

Place the ½ the Chips in the oil and stir. Adjust temp on stove to ensure fry temp is about 350 degrees. After a couple of minutes pull them out and let them drain on clean paper. Do the same with the other half.  Maintain your fryer temp is at 350 degrees and re-fry each batch of potatoes one more time, until they are golden brown. (it is necessary to fry them twice to remove enough water so they will be crispy) Remove them, lightly salt them and let them drain on paper for a moment.


Line 4 baskets with clean paper or newspaper (to be more authentic). Evenly distribute Chips in the baskets and then place a Cod Fillet with them. Give each basket 1 ramekin of Tarter Sauce. Garnish with 2 lemon wedges each.  Serve immediately.

Ayurvedic Notes:

Other than the Lemons and the Safflower Oil, the main benefit of this recipe is I was able to use a great many ingredients from the Major or Pacifying food groups mentioned earlier in this paper, that are specifically for the Pitta/Kapha individual.