Nautical Party: Recipes From the Galley

P&K Grocery prepared all the eats, including fish-and-chips wrapped in newspaper cones and served with malt vinegar and goat-cheese-and-carrot salad, petite ice cream cones filled with homemade strawberry and peach gelato, and carrot-cake muffins topped with toothpick-and-construction-paper sails. The following recipes are courtesy of P&K Grocery.

Fish-and-chips

• 6 large russet potatoes
• Vegetable oil, for deep-frying
• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon kosher salt, plus more for seasoning
• 1 tablespoon freshly ground black pepper, plus more for seasoning
• 3 large eggs, lightly beaten
• 3 12-ounce cans soda water
• 1 to 2 cups rice flour
• 6 cod fillets, sliced diagonally into ½-inch-wide strips

To fry the fish-and-chips, you will need a deep fryer or a large stockpot.

1. Peel the potatoes and cut them into strips that are ¼ inch thick and 3 inches long.
2. In a deep-sided pot, heat 3 inches of oil to 325° F. (Please remember to use caution when cooking with hot oil.) Put the potatoes in the oil. Fry until they have softened and become slightly browned but not crisp, 2 to 3 minutes.< /li>
3. Remove the chips with a large slotted spoon and set them aside on paper towels.
4. Increase heat until the oil reaches a temperature of 375° F. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, pepper, and eggs. Pour in the soda water and whisk until the batter is smooth. Spread the rice flour on a separate plate. Dredge the fish pieces in it, then dip them into the batter, letting the excess drip off.
5. Put the chips in the bottom of a fryer basket (or use a slotted spoon) and carefully submerge them in the hot oil. Carefully add the fish to the bubbling oil. Fry the fish-and-chips until crispy and brown, 4 to 5 minutes. Remove the basket and drain the fish-and-chips on paper towels; season lightly with the salt and pepper.

Serve with the Aioli and Mignonette dipping sauces (see recipes, below).

Roast Red Pepper Aioli

• 2 large egg yolks
• 2 tablespoons Dijon mustard
• 2 teaspoons lemon juice
• 6 ounces roasted and peeled red peppers
• ½ cup grape-seed oil
• ½ cup olive oil
• Sea salt and freshly ground black pepper to taste

1. Combine the first 4 ingredients in a food processor.
2. Blend for approximately 30 seconds and, while blending, drizzle the grape-seed oil into the mixture in a slow stream, followed by the olive oil.
3. Season with the salt and pepper and keep cold until serving.

Mignonette Dipping Sauce

• 3 tablespoons crushed black pepper
• 3 tablespoons finely chopped shallots
• 2/3 cup white-wine vinegar

1. Combine all the ingredients in a bowl.
2. Spoon the mixture over the fish and enjoy.

Note: For minimal fuss, try Ian's Natural fish sticks ($5 for 12, Whole Foods stores), Alexia Yukon Gold fries ($2 for a 16-ounce bag), and Sarson's malt vinegar ($3.50 for 10 ounces, Myers of Keswick).

Next Page: Warm Goat Cheese and Carrot Salad with Marjoram-Honey Vinaigrette