Everybody has wait for this clash since the draw and it is already here. The Three Lions will face a Dragon in Lille where the spotlight is pointing to Roy Hodgson and the expectations for his starting XI for this time.
Despite playing well, Russia took an unwanted point after a last-minute goal in a game that raised not few eyebrows for Hodgson's designation of Harry Kane to shoot the corner kicks instead of leaving the Premier League top scorer inside the box.
On the other hand, Wales surprisingly won their first ever match at the European Championships with Hal Robson-Kanu and Gareth Bale printing their names in history as the goal scorers.
England has won 66 of the 101games between them with Wales taking the victory on 14 occasions with 21 draws. The young English squad have won their last 4 encounters with a clean sheet, all of them during the qualification for Germany 2006 and Poland and Ukraine 2012. Despite all the attention is directed to players like Wayne Rooney or Gareth Bale among others, Dele Alli and Aaron Ramsey could steal the scene on this occasion.
Lunch is served and for this particular "battle of Britain", we are sharing with you a different approach to the very popular fish and chips.
Flavoured Fish and Chips
200g Cod loin per person
Fish seasoning mix of your choice
Zest of two lemons
Sea Salt (for both, batter and chips)
¾ Cup flour
1 Cup soda water
200g Rooster potatoes per person (portion)
1 Garlic clove
2 Tbsps. Lemon juice
Start preparing the chips preheating the oven to 200º C (392º F)/ Gas mark 6. Scrub the potatoes, cut them into chunks and rinse with cold water. Pat dry and then rub 1 tablespoon of sunflower oil per portion before place the pieces into a baking tray to cook for 40 – 45 minutes. Halfway through, turn the potatoes and sprinkle over them enough mixture of sea salt and the chopped rosemary leaves that you have had previously crushed together in a mortar and pestle.
While the chips are getting right, heat enough oil for deep fry in a pan, divide and season the cod portions with the fish seasoning mix of your choice. In this occasion, my selection was one with lemon and herbs.
Leave the fish taking the flavours of the mix and make the batter grating the lemons, thinly cut with scissors a handful of chives and mix both with the flour and salt to taste to finally add and gently whisk the soda water until well combined. This batter can’t play injury time so you have to be ready to coat the fish and place it in the hot oil. Another tip is not to cook more than two portions at the same time. The fish will be ready when the batter turns golden and crispy in around 8 minutes.
To throw in more flavours to this dish, melt the butter with the garlic clove crushed in a small pan over a medium fire. When half of it has melted, add the lemon juice, low the heat and let them infuse the butter then take the garlic out.
Enjoy this dish pouring the butter over the fish or dipping each bite at a time.