Irish Fish and Chips

Celebrate St. Patrick’s Day with classic Irish pub-style fish and chips. Unlike English fish and chips, which were traditionally serve in folded newspaper, these light crispy beer battered fish and chips are served Irish pub-style piled on rustic torn brown paper bags with fresh-made tartar sauce, lemon and malt vinegar.

Irish Fish and Chips

Prep Time

40 minutes

Cook Time

15 minutes

Serves

4 people

Celebrate St. Patrick’s Day with classic Irish pub-style fish and chips. Unlike English fish and chips, which were traditionally serve in folded newspaper, these light crispy beer battered fish and chips are served Irish pub-style piled on rustic torn brown paper bags with fresh-made tartar sauce, lemon and malt vinegar.

This is part of our St. Patrick’s Day series of recipes. See them all here!

Don’t be intimidated by the length of this recipe. Make tater sauce ahead; chips can be prepped up to step 3 and the batter needs to sit before using. Prep everything to this point and gather friends and family together for authentic fish and chips.

Ingredients

  • Lemon & Caper Tartar Sauce:
  • 1 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 2 tablespoons fresh chopped red onion
  • 1 tablespoon capers, drained, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh chopped parsley
  • Irish Chips:
  • 3 pounds russet potatoes
  • Vegetable oil, as needed
  • Kosher salt and black pepper, as needed
  • Beer Battered Fish:
  • 1 egg, lightly beaten
  • 1 bottle Guinness or other Irish stout or ale beer
  • 1 tablespoon malt vinegar
  • 2 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, as needed
  • 2 pounds cod (or halibut or haddock) fillets, cut into serving size portions
  • 4 fresh lemon wedges

Preparation

  • 1 Lemon & Caper Tartar Sauce:
  • 2 Combine mayonnaise, pickle relish, red onion, capers, lemon juice and parsley in bowl and stir to blend. Refrigerate (tartar sauce can be made 1 to 2 days ahead).
  • 3 Irish Chips:
  • 4 Peel potatoes; slice into 1/2-inch thick chips and rinse under cold running water until water runs clear.
  • 5 Drain thoroughly and refrigerate chips for 20 minutes.
  • 6 Heat oil in deep fryer or large heavy pot to 325°F.
  • 7 Working in several smaller batches, fry for 2 to 3 minutes or just until pale brown.
  • 8 Drain and cool to room temperature.
  • 9 Repeat with remaining chips.
  • 10 Increase fryer oil temperature to 375°F.
  • 11 Working in several smaller batches, deep fry chips for 3 minutes or until crisp and golden brown.
  • 12 Drain; season to taste with salt and black pepper.
  • 13 Repeat with remaining chips. Keep warm.
  • 14 Beer Battered Fish:
  • 15 Combine, egg, beer, malt vinegar, 1½ cups flour, baking powder, salt and black pepper in bowl; whisk until smooth.
  • 16 Let batter sit for 20 minutes.
  • 17 Season fish lightly with salt and pepper.
  • 18 Heat oil to 350°F.
  • 19 Working in several smaller batches, dredge fish in flour and shake excess.
  • 20 Dredge in batter; drain excess and gently place in hot oil.
  • 21 Deep fry for 4 minutes or until crisp and golden brown.
  • 22 Drain and keep warm. Repeat with remaining fish.
  • 23 Serve fish and chips on brown paper, if desired.
  • 24 Accompany with tartar sauce, malt vinegar and fresh lemon wedges.

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