What could be more English than fish and chips, or a steak and kidney pie, washed down with a pint of ale?

The genuine traditional pub lunch is coming to Malta this St George’s Day (April 23) during a day of celebrations for England’s patron saint, taking place at Henry J Bean’s.

Stuart Chapell, general manager at Corinthia San Gorg, said fish and chips together with a pint of John Smith’s Ale is pretty much England’s national dish and we’re looking forward to celebrating the St George’s Day with some proper English pub grub.”

Throughout the celebrations, Henry J Bean’s will also be running promotions on other English drinks including Newcastle Brown Ale and Beefeater gin.

Battered Fish & Chips – a traditional English recipe

Ingredients:

-4 Cod or Grouper fish fillets

-175 g plain flour

-5 ml bicarbonate of soda 

-25 ml white vinegar

-8 fluid ounce of John Smith’s Extra Smooth Ale

-1 small lemon juice,

-Salt & pepper

-Hint of paprika 

-Extra flour 

-Good quality cooking fat or oil​​

• Start by heating the fat up in a chip pan or automatic deep fat fryer​
• Put flour, bicarbonate of soda, salt and pepper into a large bowl. Add the cold John Smith’s Extra Smooth ale gradually; stop when you have a thick coating type of batter. Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice and a splash of white vinegar. Mix thoroughly again.
• Adjust deep fat fryer to fish frying temperature at 160°C.
• Take one fillet at a time and holding it by the tail or thin end, swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
• Turn up the heat setting to 190°C again and cook your chips until golden and crisp.

Tartar Sauce recipe:

 Ingredients

-120ml mayonnaise

-5g capers

-5g gherkins

-3ml lemon juice

Stir the mayonnaise, the chopped capers and gherkins, and lemon juice together in a bowl.

Mushy Pea’s recipe

      Ingredients:

-225g dried marrowfat peas

- 2 tbsp bicarbonate of soda

- Salt and pepper

• Place the peas in a large bowl or stock pot, the peas will swell and so need plenty of room to expand. Add the bicarbonate and cover with 300ml / ½ pint boiling water and stir to make sure the bicarbonate has dissolved. Add the peas and leave to soak overnight, or for a minimum of 12 hours.
• Drain the peas in a colander, then place in a large saucepan, cover again with cold water and bring to the boil. Lower the heat and simmer for approx 30 minutes or until the peas have softened and turned mushy.

Serve everything on plate with half of lemon, salt & vinegar.