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Turpentine & Strawberries

story by Kent Daniels

     The first major industry of the area was turpentine. Turpentine men from North Carolina and Virginia came down to bleed the “piney wood” and also to cut the pines for cross ties for the railroads. Soon these trees were exhausted and the people of the area had to find another major industry to replace the old one.

     Henry Horace Singletary was born on November 15, 1848, on a farm near Lake City. He was the son of Ebenezer Dunham Singletary and Rectina (sic) Jane Gordon Singletary. His father died a year after he was born, so he was reared and educated in the home of his uncle, Alford Gordon. When he was a lad of 16, he joined the Confederate Army but served only a short time. After the war, he returned to Williamsburg County (That part of Williamsburg County is now in Florence County.) and worked as a farmhand for two years. Then Henry Horace Singletary went into farming for himself. On November 30th, 1870, he married Miss Olivia Ervin Singletary, the daughter of Mr. and Mrs. John D. Singletary. They lived with Olivia’s parents for the first two years of their married life. Then in 1872, the younger Singletarys moved to Lake City, where they lived for forty years. Horace continued farming until his death on July 12, 1912.

     Henry Singletary unconsciously began to take the agricultural lead circa 1890 when he observed that the soil around Lake City was well adapted for strawberries. He wondered why they had never been grown here for the market. He made two or three trips to Charleston during the strawberry season that year, in order to find out what he could about their culture. Some of the farmers down there answered his questions, while others treated him as a sort of gentleman tramp. He then went to Wilmington, North Carolina, where he saw many strawberry truck farms and was surprised to learn how far north and how far into the interior of North Carolina strawberry farming was successfully conducted. He came back home determined to make a start.

     Henry Singletary carefully prepared two acres and set out his strawberry plants. A dry spell struck and in order to save his plants, he hauled water to them in a two-horse wagon. Some died, but he got a fair stand. His neighbors laughed at him. Some of them went so far as to whisper around that they were afraid Henry was “losing his mind.” Time rolled on and he hired several children in the community to put straw under the plants and to pick the strawberries as they ripened. Soon he was ready to make his first shipment. Unfortunately, Henry’s strawberries reached New York on a Saturday night and had to stay in the hot railroad car all day Sunday. When unloaded on Monday morning, they were rather spoiled, so that when sold, they brought only ten cents per quart. That was very discouraging, but he didn’t give up. He sent his next shipment to Richmond, Virginia, not arriving on a weekend, so that they were unloaded and sold in a timely fashion. This time his berries brought twenty- seven cents per quart. His perseverance paid off. The old adage, “He who laughs last, laughs best” was fulfilled.

     Henry’s neighbors no longer thought that he was a fit subject for the lunatic asylum, but began taking an active interest in the results of his experiment. In time, they began to think of strawberries as so much gold. Thus was laid the foundation of Lake City’s second industry, strawberries.

Henry Horace Singletary – November 15, 1848 – July 12, 1912

story by Doug Smith

     As I sit outside and gaze at the beautiful stars, I can relax and reflect on the tasks of the day. I’m sitting outside listening to noisy crickets and frogs with no cell phone in hand. It’s beautiful. Today, multiple tasks were completed around the house. It was truly an average Saturday. I visited my local farmer’s market, as I do most Saturday’s, and picked out some bright red tomatoes. Some of them were large enough to cover an entire slice of bread. It always amazes me how memories become so vivid when we connect them to food. I could almost hear my dad’s voice saying, “For me, there’s nothing better than a tomato sandwich on such a hot day.”

     Growing up in Darlington, my dad would always grow his tomatoes for us to enjoy all summer long. With all the different ways to enjoy this delicious fruit, I would say that there is something so special about a tomato sandwich. It shines in its simplicity. In reference to my dad, I would now say, “There is nothing better than a tomato sandwich on such a hot day.” I enjoy keeping things simple.

     I was once told by a dear friend and mentor, Chef John Kacala, to “keep it simple, let honest ingredients shine. Remember, it’s not what you put into the recipe, it’s what you get from it that counts.” One day not that long ago I finally understood what Chef was trying to teach me. It’s not the meal or the dish that’s important, it’s the time spent sitting around the table sharing stories of the day and dreams of tomorrow with friends and family. This is what you get from a great meal. If your table is like mine, we’re always trying to overcome the issue of the cellphone. This can be a difficult topic to address and keep everyone happily engaged. What has worked for us over the years is to get the whole family involved in preparing dinner (it’s hard to text or participate in social media with dough on your hands). I think of his advice quite often as we prepare food for friends and family. Keep it simple and let the food shine. Those words bring me to the tomato pie. It is so simple and so delicious. The way we prepared it allows the sweet tomato to shine and the memories of days past to be relived.

RECIPE Below

Ingredients:

• 3 large fresh tomatoes, sliced thin
• 10 fresh basil leaves, chopped
• 1 thyme sprig, stem removed
• 1/2 cup green onion or sweet onion, chopped
• 9-inch pie shell (prebaked)
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• salt and ground black pepper

Method:

• Preheat oven to 350º F.
• Slice tomatoes thin and place on a baking sheet, sprinkle with extra virgin olive oil and sea salt. Roast at 350º for 10 to 15 minutes or until the edges start to show color.*
• Drain.
• Layer the tomato slices, herbs, and onion in pre-baked pie shell. Season with salt and pepper.
• Combine the grated cheeses and mayonnaise.
• Spread mixture on top of the tomatoes.
• Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.

*Alternate Prep: Slice tomatoes thin, place the tomatoes in a colander (single layer.) Sprinkle with salt and allow them to rest for 10 minutes.

 

  Get more from Doug Smith by following him on Facebook and Instagram at “Doug the Food Guy”.

Lake City in the Beginning?

picture and story by Kent Daniels

    Lake City, an outstanding agriculture market for a century, first came to be known prior to the Revolution as the crossroads of important highways from two seaport towns – the road from Georgetown to Camden and the road from Charleston to Cheraw.

    An inn known as McCrea House on the southwest corner of this crossroads served as a convenient stopping place for numerous travelers, and soon became a favorite place to barter goods.

    Sometime prior to 1828, this tract of land came into the possession of Aaron Graham, from whom the original name of the community gets its name, Graham’s Crossroads. It probably would be called by the name of Graham’s or Grahamville today had it not been that there was already a Graham post office in South Carolina when local residents made an application for a post office about 1858. The post office department granted the request and the name of Lynch’s Lake. The two names continued until 1882, when because of the constant confusion of a town of one name and a post office of another, citizens met in the old academy, on the grounds of the Baptist church, to decide on the name for the town. C.C. Bristow suggested the name of Lake City and it was accepted both by the town’s charter and the post office department.

    Thus this community for over a century has lived under the names of McCrea House, Graham’s Crossroads, Graham’s, Lynch’s Lake and Lake City. The town itself never was called Lynch’s Lake, only the post office went by the name from 1858 to 1882.

    The community, known only as Graham’s Crossroads, presented the appearance of a thriving village. Located there were an inn, a drug store operated by a Dr. Graham (son of Aaron Graham), a gin, a Baptist church, an academy, and slave quarters to the rear of the inn. The drug store was on the northwest corner of the crossroads, the Baptist church on the same location as the present church, and the slave quarters about where the village green is.

    The Northeast railroad (now the CSX) was completed here about 1858 and passed several hundred yards to the west of this crossroads.

    In 1872, John D. Singletary purchased part of the Graham tract and give it to his daughter Olivia Erwin Singletary. Mrs. Singletary and her husband, Henry Horace Singletary developed most of the present business and residential section of the town. Mr. Singletary did much toward building the business section of the town. In the early 1880s, Lake City’s leading citizens included the late Sam M. Askins and B. Wallace Jones, merchants, and a physician Dr. Middleton Kelly. There was a newspaper known as The Tatler, and three churches, Methodist, Baptist, and Presbyterian.

 

Parts of this article was written by Rev. R.W. Park on August 21, 1939, in the News and Courier and taken from the notes of the late Miss Vonnie Singletary (1878-1938), daughter of H.H. Singletary.

Continue to follow Kent in future issues of Vip as he sheds some light on the history of Lake City.

story and guide by Rebecca Giese

      Mother’s Day, a day to remind your mom, grandmother and other important women in your life how much you appreciate and love them. Now you can get them flowers or chocolates, but it isn’t Valentines Day. I collected some gift ideas to step up your game this Mother’s Day and let them know how much you care. Some items are straight forward and small, so I suggest mixing and matching pieces in the guide to best fit your budget.

      Moms have the hardest job so give them some items to help them relax, like their favorite scented candle, cozy slippers, and bath products. I highly suggest shopping local retailer, Southern Fields, for lavender-infused bath bombs, bath salts, and soaps. Give her a full basket of these goods to enjoy whenever she needs to relax and take a moment for herself.

      Is your mom a superhero that somehow cooks, cleans and keeps everyone else in line? Maybe give her the gift of a day off from cleaning at least! Schedule a one time or monthly cleaning service so she can use her free time to perfect a hobby, play with the kids or take a nap. Or give her a break from the grocery store visits and meal planning with a meal subscription box. They prep everything and mail it fresh with easy to follow directions.

      Does your mom or wife think your kids are the next Picasso and that everything they do is “fridge worthy”? Get some of her favorite professionally framed to hang in the home for many years to come.

      What if she loves fashion or jewelry gifts? Get a ring or piece of jewelry with her children’s birthstones. Or maybe a beautiful watch with a note on how you appreciate the time she has given to take care of the family.

      No matter what you give your mother this Mother’s Day remember to take the time to tell her how much you love her and value her.

story by Doug Smith

    This time of year is my absolute favorite. Signs of new beginnings are all around. Flowers and colors are blooming left and right. My favorite new beginning is the rose. Nothing can be more exciting than to see a rose bush come to life. This is the simple pleasure that I look forward to each spring. For me, rosebuds act as a reminder of the empowering ladies in my life, especially my mother. Mother loved roses and shared this passion with me. We both understood that the bush itself has a deep meaning which begins with its beauty. It is a delicate flower full of vibrant color that completely captures our hearts.

    Upon a closer glance, the rose is supported by a strong stem that is covered by thorns. Some consider it an ugly feature yet I see it to be a symbol of strength and protection to the flower. We should remember that moms are like roses. They are beautifully made, capture our hearts, possess the unmatched strength to stand tall and have a built-in thorn of protection.

    I tend to a small garden of long stem roses in my backyard. Each bush has a different color and can tell its own story. Each color rose has an associated symbol. It’s worth noting each meaning.

    The red rose is universally known for love and passion. White roses equate to purity, innocence, spirituality, and true love. They are sometimes even called the wedding flower. Pink roses symbolize elegance, refinement, grace, gentleness, and happiness. Yellow roses stand for appreciation, delight, joy, and a friend’s love. Orange roses are a blend of the yellow and red roses: blending the two together means a bridge between friendship and love. Lavender, or purple roses, represent enchantment, love at first sight. Royalty!

    My mother’s favorite rose, as well as mine, was the red rose. It holds a special place in my heart. Each May, we would pluck a few from the backyard and display them around the house. At the same time, we would have freshly picked strawberries to enjoy. Roses and strawberries are both plentiful in May, so I often associate them very close together in memory.

 

Strawberries N Cream

• 1 qt fresh local strawberries
• 1 c of fresh whipping cream
• 2 tbsp confections sugar

Directions:

• Wash strawberries – “don’t remove the top”

• Place a metal mixing bowl and metal whisk into the freezer for 10 minutes.

• Add sugar to the cold mixing bowl and slowly pour in the whipping cream.

• Whisk just until the cream reaches stiff peaks.

• Let the strawberries be the star of the show with their natural flavor. Using the leaves as a handle, dip the strawberry into the fresh cream and enjoy.

• To kick it up a notch, add a slice of pound cake.

 

Get more from Doug Smith by following him on Facebook and Instagram at “Doug the Food Guy”.

 

Floral Arranging for Beginners

story and photography by Rebecca Giese

    Since I was little, I have always loved fresh cut flowers and helping my mom arrange a vase. Well, that love has grown into a bit of hobby of mine. I love taking a mix of garden and yard clippings with store-bought stems to create a show-stopping arrangement, usually for my enjoyment but now I am going to share how you too can unleash your inner florist on a budget.

    To create a floral arrangement that is large and impactful, you have to start with picking the container and build the support system. When picking a container, choose one that compliments the occasion and the florals you will be using. For this arrangement, I used my great grandmother’s soup tureen. I love highlighting family pieces with flowers, and this white soup tureen was perfect for the bright blooms, and abstract Mad Hatter tea party feel.

 

    Once you have your container, you will need to pick and set up your frog. I suggest using frogs instead of floral foam because they are reusable and last for years. Mine are hand-me-downs from my grandmother. Cover the base of the frog with floral putty and press it firmly to the bottom of the dry container. Then use chicken wire as extra support. Cut a piece of chicken wire and fold it in of itself to fit nicely in the container. The layers of chicken wire will help hold stems in place especially if you are traveling with the arrangement to an event. Once the supports are in place, add water, I suggest filling about halfway or so and filling the rest of the way once done.

    Next, I would gather and set up a game plan for the arrangement. I suggest starting with your greenery; this helps map out the shape before adding the statement stems (roses, hydrangeas, etc.). Greenery is where you can save a lot of money, by working with what you have in your yard. I just went outside with the pruning scissors and clipped off some branches, fern leaves, and other greenery.

 

 

    After you are comfortable with the shape and arrangement of the greenery, move onto the statement stems. There are fewer of them and you want to make sure they are spaced out and balanced well. And don’t forget to think about where the floral arrangement is going, does it need a front or a 360-degree view? The answer to that question will help you figure out the best placement for the statement stems. And these flowers do not have to be costly; I got some from my yard (like the Iris) and some from the store.

    Once the statement flowers are in place, fill in with your secondary florals like the Carnations or Ranunculus in my example piece. Again some of these were purchased, but most came from yard clippings. Use these flowers to fill in gaps, create layers and balance out the colors. Then lastly, add a little more greenery if needed to fill in a gap or two.

    After that, you have a gorgeous floral arrangement perfect for any dinner party or bridal shower this season!

What’s on My Radar!

• Cute dog bandanas and bow tie collars, my favorites right now are from Crew Lala out of Charleston.
• Iris Festival in Sumter, South Carolina, May 24-26th. I love Irises and can’t imagine seeing thousands in bloom at the same time!
• Memorial Day is May 27th, let us take time to remember and honor those we have lost serving our country.

 

Currently residing in Hartsville, Rebecca Giese enjoys exploring the Pee Dee area, shopping local artisans, trying new restaurants, and finding inspiration from the history and culture surrounding her. When not out on an adventure, she’s telling stories on her blog, Southern’spirations.

story by Dough Smith

    I promise I will get to the spinach pie, but first, I must tell you about the Easter bonnet. Let’s go back about nineteen years. My daughter, Savannah, was one year old and Easter was quickly approaching. On Good Friday, we noticed Savannah didn’t have her Easter outfit. Being that this was a serious problem, my wife Jackie and I immediately went shopping. This was an all-day affair. Traveling to different stores, we spent hour after hour shuffling through different outfits. We drove from Florence to Georgetown, exploring different outlets. Our intentions were to shop for Savannah but there were so many gifts and antique stores that we simply had to explore.

    After strolling on the boardwalk in Georgetown, we ate at a cute little cafe right on the water. We enjoyed each other’s company, talked about a lot of nothing and decided the fun was in the journey. Time passed by so quickly.

    We eventually made our way to Charleston. To our next adventure we went! With more selections to choose from, Jackie became focused on Easter bonnets. Then out of nowhere, a simple white bonnet with a light pink ribbon and bow was happily purchased from a small boutique. With the Easter bonnet purchase complete, Jackie now has a new, clear, focused direction on the dress idea. “There is a dress that this very bonnet would look great with at a shop in Georgetown,” she said. With no time to spare, we were off, back to the cute little dress shop for the very dress that our new bonnet needed. The dress was bought, and Savannah’s Easter attire was completed. This day holds many of my favorite memories.

    Now, how does an Easter bonnet remind me of Tuscan Spinach Pie? It was that same Good Friday of this adventure when I heard a radio interview with Francine Segan, a food historian, and author. She shared the story and recipe for Tuscany’s sweet spinach pie. I soon after discovered the fun in making this dish. It looks great and is quite delicious. I was so intrigued with the radio interview that I now make this pie as an Easter treat for my friends and family. Savannah doesn’t wear the bonnet anymore though, but she does enjoy the Spinach Pie.

Tuscan Spinach Pie

Ingredients

• 2 Deep dish ready to bake pie shells
• 12 ounces frozen spinach or 1 pound fresh baby spinach
• 8 ounces blanched ground peanuts or Almonds
• 4 large eggs, separated
• 2/3 cup granulated sugar
• 1 lemon zested
• 1/4 cup Maraschino or other aromatic liqueur
• 2 tablespoons pine nuts
• Confectioners’ sugar

 

Method

• Cook the spinach in a few ounces of salted water until tender. Allow to cool.
• Squeeze out all the cooking liquids and finely chop in a mini food processor. Reserve.
• In a food processor, grind the almonds until they resemble coarse sand. Reserve.
• In a bowl, beat the yolks with 1/3 cup of the sugar until creamy and light yellow.
• Add the almonds and beat until well combined.
• Add the spinach, lemon zest and liqueur, and mix until well combined.
• In a separate bowl, beat the whites until soft peaks form, then add in the remaining 1/3 cup of sugar and beat until it forms a glossy meringue.
• Slowly fold the meringue into the yolk mixture.
• Pour into the prepared pie crust. Sprinkle with the pine nuts and top with the remaining dough in a lattice pattern.
• Bake at 350 degrees for about 1 hour, until golden.
• Allow to cool to room temperature, then serve sprinkled with confectioners’ sugar.

 

Recipe from Francine Segan Dolci: Italy’s Sweets

 

 

Get more from Doug Smith by following him on Facebook and Instagram at “Doug the Food Guy”.

    Just because school is closed for a week doesn’t mean that your kids have to stop learning or get bored. This year make your time off more enjoyable by skipping the stress of packing, airport lines, and road trip meltdowns. You can take a Spring Break Staycation right here in the Pee Dee area! We will help you investigate some events and attractions close to home with a handful of great ideas!

Picnic & Play

It’s time to put away those electronics and spend some time outdoors! There are many great parks in the Pee Dee area. Have you checked out Hartsville’s new handicapable playground at Byerly Park or the Lake City Park and boardwalk? What about Moore Farms Botanical Gardens in Lake City? Give your pet some special attention and visit a dog park in Florence or Hartsville. Let the kids be part of preparing and packing a healthy picnic lunch that you bring to the park. As the weather warms up, it is a great time for kids to pull out their bikes again or to hit the water with RiverRats in Scranton!

Movies & Museums

Entertainment is key! Look up matinee times for your local movie theater and check out a new release movie. Movies at home with popcorn can also be fun! When was the last time you visited a local museum? Avoid the soon-to-be summer crowd by visiting during spring break. Ever stepped foot in the SC Tobacco Museum in Mullins? Have you been to EdVenture in Hartsville yet?

Area Attractions

Day trips can be easy! Plan a trip to a nearby town for shopping, lunch, and to visit their local attractions. The Pee Dee area is full of great art, restaurants, boutiques, and more. Strolling down new downtown sidewalks is a great way to take in new scenery and to experience a new community. Have you checked out Pearl Fryer’s Topiary Garden in Bishopville or The Barn, an antique and home décor shop, in downtown Mullins? Anywhere you go, you’ll find something unique!

Crafts & Creations

When kids are able to create and learn new skills, it helps boost their self-confidence. Science experiments, cooking, baking, knitting, and building. Whatever it may be, you may already have the tools you need at home. Check out some tutorials, templates, or recipes on Pinterest and enjoy working on a new project for the week. Even adults can take on a new project! You can even check out Artbug Studio, Seersucker Gypsy, Girls University, or Olio Studio for some art class events.

Volunteer

Instead of wasting time binging Netflix shows, do something life-changing and impactful. You can serve your local community in many different ways. Visit your local humane society and help walk dogs or help build homes with Habitat for Humanity. Research volunteer opportunities near you and make the most of your time by contributing to something meaningful.

Events

There are usually great events and camps planned specifically for spring break. Check out social media sites and your local Chamber of Commerce and City websites to find upcoming community events. Plan ahead to make the most of your Spring Break Staycation!

story and photos by Rebecca Giese

    Growing up, I have always loved dying Easter eggs. I still have no reserve when it comes to decorating eggs, tossing aside the rules – mixing colors, double dipping and throwing the metal egg holder aside to dye the eggs by hand. I love the whimsical and child-like feel of dying eggs. This year I thought I would push aside the traditional dip and dry eggs and share three different Easter egg decorating crafts for you and your family to try this year.

    No matter your crafting expertise, I have some Easter egg decorating ideas to impress your guest or just entertain your kids this year. All three of the egg designs start with traditional large white eggs, hard boiled. You can now buy dyeable fake eggs at the craft or superstore if you have an egg allergy or want them to last for years to come.

    First up, the underrated yet adorable Stickered Eggs. What makes these eggs so precious is the textured and three dimension stickers like the pearls and butterfly wings seen in the photo. You can pick up these stickers at any craft store or online. I love this one if you have little kids or grandkids and don’t want to make a huge mess or stained tables and fingers. Give them a pile of different stickers and see what kind of design they create!

    Gradually increasing the messy level, next up is the Cartoon Creature Eggs. For these eggs, you will need an egg dying kit and an edible black marker. I have found them in a superstore or craft store cake decorating section. If you are using fake eggs, you can use a Sharpie. Set up the dying kit as directed on the box. Then dip the side of the egg into the color of your choice. Just sink it in enough to have an oval shape on one side. (I suggest leaving the dying to the adults for this craft.) Once dipped, rest the eggs dyed side face down across an egg carton, this helps with any dripping and run lines of excess dye. Once dry use the edible black marker to create the features of bunnies, chickens or create your own! The marker is not permanent and quickly came off hands, but if you want to let your kids explore their creativity, I suggest wearing a smock or play clothes because I am not a hundred percent sure if it will come out of clothes.

    Last but not least is the messiest, and I think the coolest egg, the Tye Dye Egg. Warning, this one did leave my hands a fun shade of purple until I took a scrub brush to them aggressively. But I think the results are worth it! For this craft, you will need a plain white paper napkin (not towel but an actual napkin that you can unfold into a large thin piece of paper), rubber band, and liquid food coloring. Unfold the napkin and place the egg in the center then bring up the sides of the napkin and enclose the egg within by wrapping a rubber band around the excess napkin. Make sure the paper isn’t too taut or the rubber band too tight so that the egg doesn’t crack under pressure, plus it makes it easier to remove later. Hold this excess napkin and drop food coloring onto the napkin in a random pattern to cover the egg. One drop goes a long way so be careful. I suggest leaving some white space between different colors to see the magical tye dye effect of them blending. Set aside the tye dye egg contraption for at least five minutes to have the colors blend, then carefully cut the rubber band and remove the paper and let the egg dry the rest of the way.

 

What’s on My Radar?

Kalmia Gardens plant sale in Hartsville South Carolina, April 6th, find plants and garden art by the local volunteer gardeners raising money to maintain the extensive landmark gardens. If you can’t make it to the sale, you should come out and see what’s blooming!

Southern’spirations is expanding to the retail marketplace! Find art and home decor created by the Southern’spirations team along with curated pieces to bring a little joy to your home and spark your creativity!  Starting April 1st, find us in booth 23 at Fleur De Lis, near Hartsville.

ArtFields in Lake City April 26th-30th, celebrate and discover the talented artist of the Southeast while exploring all Lake City has to offer!

 

Currently residing in Hartsville, Rebecca Giese enjoys exploring the Pee Dee area, shopping local artisans, trying new restaurants, and finding inspiration from the history and culture surrounding her. When not out on an adventure, she’s telling stories on her blog, Southern’spirations.

story by Doug Smith

    Come March, we will hear all about the corned beef and cabbage to be shared on St. Patrick’s day! This dish goes hand-in-hand with the “Kiss me, I’m Irish” shirts and green beer. It’s both delicious and for some, it may even seem like tradition. Upon planning this month’s recipe, I struck up a conversation with a Chef friend of mine who is of Irish descent. Before this conversation, I was certain corned beef and cabbage was the most Irish dish of Irish dishes. After, however, was another story. Apparently, corned beef and cabbage are rarely eaten for any holiday! To be clear, this is an Irish dish (mostly Irish-American) served during the holiday at the local pub. I now have an issue: what dish should we have on Sunday, March 17th this year?   

    Going back to my conversation, my friend was generous enough to explain the most common Irish food: Fish and Chips. This is the case because it’s plentiful. During the Victorian era, the working class didn’t have much money and the diet was just plain and unvaried. Italian migrants passing through the small English towns sensed a business opportunity and started setting up Fish and Chip stands. Soon they were all across Ireland, Scotland, and England. In fact, Fish and Chips had become so important to the local people, that during World War II the British Ministers bent over backward to ensure Fish and Chips were one of the few foods that were never rationed. To keep the price down, they were often served in old newspapers. Recently we have seen innovation in this area and the practice of using old newspaper has stopped. This is due to food safety concerns. That’s a good thing!   

    So go down to your local fishmonger and get a nice piece of fish. I think we can all be proud to serve Fish and Chips this year.

 

Fish & Chips

Ingredients:

• 2lb Yukon gold potatoes         
• 100% vegetable oil for deep-frying
• 4 white fish fillets, fresh skinless (I like Cod)         
• 8oz plain flour, plus extra for dusting         
• 10oz cold dark beer (or a good root beer)          
• 3 tsp baking powder         
• Sea salt          
• Black pepper 

Directions:

    Preheat the oven to 350°F. Slice the potato “chips”. Peeling is optional. Pour the oil into a fryer or a large heavy pan and heat it to 375°F. Mix one (1) teaspoon of Sea salt and one (1) teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until the texture is almost like whipped cream. 

    Meanwhile, parboil the chips in boiling salted water for four to five minutes, or until softened, but still retaining their shape. Then drain and allow to dry. Dust each fish fillet in a little of the extra flour. Dip fish into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don’t get splashed. Cook for four minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to drain. 

    When the chips are nice and dry, fry in the oil that the fish was cooked in until golden and crisp. While the chips are frying, transfer the fish to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips. 

    When the chips are done, drain them on paper towels, season with sea salt, and serve with the fish. A few other things to have on the table are some crunchy sweet pickled gherkins, pickled onions, and tomato ketchup. Then you will want to douse it all with some malt vinegar.

Get more from Doug Smith by following him on Facebook and Instagram at “Doug Food Guy”.