March 9, 2017

fish and chips, reimagined

This wastED London riff on the British classic is really everything left over from fish and chips.

Fried sardine bones, salmon ribs, cod skin and foraged seaweed replace the fleshy cod and haddock fish usually battered, fried and featured in the iconic dish. As for the chips, we’ve taken rejected off-cuts from the chip-processing industry and repurposed them into a tartar-like sauce.

The dish is served on recycled newspaper—an ode to the traditional wrapping used by fish and chip shops across the UK.