Fish and Chips and Mushy Peas
The kitchen at the organization has a policy of giving volunteer cooks free use of anything in the fridges, freezers or pantry as long as it is not marked as reserved. We also pull out meat from the freezer for them ahead of time when requested.
Realized the day before a fish and chips meal service that what I thought was an ample stock of mayo had disappeared. My plans to make tartar sauce (mayo, lemon, Tabasco, sweet relish squeezed from many, many 9 gram packets) was thwarted and customers had to settle for chipotle sauce instead (very spicy, very sweet).
Frozen, pre-fried pollock filets were baked in the oven on sheet pans lightly drizzled with oil - we don’t have a fryer and don’t want one. Three cases gave each of our diners two good-sized pieces of fish. Our “chips” were also prepared that way. Not very authentic, but definitely good comfort food.
—Alex