Fried Fish with Kimchi Mayo and Sesame Mushy Peas

Having lived in London for about a decade now, it’s not surprising that I’ve become a huge fan of fish and chips. I like to mix strong Korean flavours into the batter, but keep the crust nice and light and crispy. A good crust is key to good fried fish. Once you see how easy it is to fry your own, you won’t need to go out for it any more. As for the peas, never in a million years did I think I’d like mushy ones, as they’re usually very bland, but their comforting quality grew on me. I think