WC2026 Kitchen: England vs Croatia — Peka Fish and Chips

England open their 2026 World Cup campaign against Croatia at AT&T Stadium in Dallas tonight — a rematch of the 2018 semifinal that still has England fans wincing. Croatia won that one 2-1 in extra time, with Ivan Perišić’s second-half goal proving the difference. Thomas Tuchel takes charge of England this time (Southgate stepped down after Euro 2024), while Zlatko Dalić leads a Croatian side carrying 40-year-old Luka Modrić, likely on his final World Cup stage.

It’s a clash of football philosophies and food traditions. England gives you beer-battered fish and chips — the ultimate comfort food, fried golden in a pub kitchen. Croatia gives you peka — meat and vegetables slow-cooked under a heavy metal bell, sealed in their own juices, a Dalmatian technique that’s been around since the Romans were raiding the Adriatic coast.

Both nations understand doing things slowly and properly. Let’s combine them.

The Concept

Peka Fish and Chips — English cod and chips, but the whole lot goes under a Croatian peka dome for the final cook. The result: the fish gets that signature crisp batter, but the chips and roasted dandelion greens steam gently alongside, infused with garlic, rosemary, and a hint of Croatian paprika. Served with a spicy sardine mayo (because the Adriatic is full of sardines) and lemon wedges.

It’s what you’d get if a Croatian grandmother wandered into a Yorkshire fish shop and said, “Right then, let me sort this for you.”

Ingredients

For the fish:
– 4 cod fillets (or haddock, because choices)
– 150g plain flour
– 150ml cold lager (anything that isn’t bitter)
– 1 tsp baking powder
– Pinch of salt
– 2 tbsp cuttlefish ink (optional — but it makes it authentically Croatian. Black batter, golden fish)
– Oil for shallow frying

For the peka fill:
– 8 large potatoes, cut into chips/thick batons
– 2 bunches dandelion greens (or any bitter greens — chicory, radicchio)
– 4 cloves garlic, sliced
– 2 sprigs rosemary
– 1 tsp Croatian paprika (the smoked kind, if you can find it)
– Olive oil, generous drizzle
– Sea salt

For the sardine mayo:
– 3 sardines in olive oil, drained and flaked
– 150ml mayonnaise
– 1 tbsp harissa (because why not add a kick)
– Juice of half a lemon
– Handful of chopped parsley

Method

Prep the batter. Mix flour, baking powder, salt, and cuttlefish ink (if using). Slowly whisk in the cold lager until smooth. The batter should be thick but pourable — like pancake mix that’s seen better days. Chill for 20 minutes.
Prep the peka base. Toss the potato chips with olive oil, paprika, and salt. Scatter garlic slices and rosemary sprigs over the bottom of a roasting dish or a proper peka bell if you’ve been shopping in Zagreb.
Fry the fish. Heat oil in a frying pan (about 180°C / 350°F). Dip cod fillets in the batter, let the excess drip off, and fry for 3-4 minutes per side until golden and crisp. Remove to a paper towel.
Build the peka. Arrange the chips and garlic in the dish. Add the dandelion greens on top. Layer the fried fish fillets over everything. Drizzle with olive oil and season with salt.
Cover and cook. Place the peka dome (or a tight-fitting lid, or heavy foil) on the dish. The seal is critical — you want all the steam trapped in. Cook at 180°C for 30 minutes.
Make the sardine mayo. While the peka does its thing, mash the sardines with the mayo, harissa, lemon juice, and parsley. The result looks alarming — a pinkish, chunky condiment that smells like the Mediterranean. It is delicious.
Serve. Remove the peka dome (carefully — steam of death). The chips should be roasted golden, the greens wilted and sweetened, and the fish should have softened slightly from the steam but retained enough crispness to justify the whole exercise. Serve with the sardine mayo on the side and extra lemon.

Why This Works

The peka method is essentially slow-steaming under pressure, and it does something remarkable to fish and chips: the chips get properly roasted (not fried, so they’re lighter), the greens absorb garlic and paprika, and the fish batter softens just enough to become more like a delicate crust than a chip shop brick. The sardine mayo bridges the two cuisines perfectly — it’s a British format (mayo on chips) with Croatian ingredients (sardines, harissa).

It’s the culinary equivalent of England and Croatia playing a 1-1 draw: neither cuisine fully dominates, but the combination is genuinely interesting.

The Match

Thomas Tuchel’s England need to avoid the 2018 script — slow start, Croatia goal, panic, extra time, heartbreak. Croatia have Modrić (still magical at 40), Gvardiol at Man City, and a midfield that’s been playing together for a decade. England have talent but lack the cohesion of that Croatian unit. At AT&T Stadium in Dallas, under the Texas lights, it could go either way.

The peka, at least, has a more predictable outcome: 30 minutes under the bell and dinner is sorted.