Guinness Fish and Chips Recipe
This Guinness Fish and Chips recipe is the perfect meal for St. Patrick’s Day, made with fresh wild cod and served with the traditional sides of twice-cooked chips, mushy peas with mint, tartar sauce, malt vinegar and fresh lemon wedges.
For a traditional touch, you can serve in a newspaper wrapping.
Guinness Fish and Chips recipe
2 pounds fresh cod, halibut or mahi
1/2 cup flour for coating fish
2 quarts vegetable oil, for frying
Malt vinegar, lemon wedges, tartar sauce and mushy peas (for serving)
Guinness Fish and Chips Batter:
12 ounces Guinness beer
1 egg, slightly beaten
1 1/2 cups all purpose flour
Kosher salt and fresh ground pepper
1 teaspoon baking powder
Rinse fish in cold water and pat dry with paper towel. Cut into desired pieces and sprinkle with salt and pepper.
Prepare batter by mixing the Guinness, egg, flour, baking powder and salt and pepper until the mixture resembles a semi-thick pancake batter. Let sit 15 minutes.
Heat deep fryer to 375 F. Coat fish in flour, then coat well with the batter. Carefully place in the fryer and cook until a golden brown. Cooking time will vary based on the thickness and size of your fish.
Chips:
2 pounds russet potatoes, cut into wedges and soaked in cold water
After soaking wedges in cold water, pat dry and fry in 375 F oil for about 5 minutes. Remove to paper-towel lined bowl to drain.
When ready to serve, add back to the oil and fry again until a golden brown, just a few minutes. Remove to paper-towel lined bowl to drain and coat with a sprinkling of kosher salt.
Tartar Sauce:
1 cup mayonnaise
1/2-1 cup dill pickle relish
1-2 tablespoons capers
2 teaspoons Dijon mustard
2 teaspoons lemon juice
A few dashes of Tabasco sauce
Kosher salt and fresh ground pepper
Mix together and chill until ready to serve.
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For a traditional touch, you can serve in a newspaper wrapping.
Guinness Fish and Chips recipe
2 pounds fresh cod, halibut or mahi
1/2 cup flour for coating fish
2 quarts vegetable oil, for frying
Malt vinegar, lemon wedges, tartar sauce and mushy peas (for serving)
Guinness Fish and Chips Batter:
12 ounces Guinness beer
1 egg, slightly beaten
1 1/2 cups all purpose flour
Kosher salt and fresh ground pepper
1 teaspoon baking powder
Rinse fish in cold water and pat dry with paper towel. Cut into desired pieces and sprinkle with salt and pepper.
Prepare batter by mixing the Guinness, egg, flour, baking powder and salt and pepper until the mixture resembles a semi-thick pancake batter. Let sit 15 minutes.
Heat deep fryer to 375 F. Coat fish in flour, then coat well with the batter. Carefully place in the fryer and cook until a golden brown. Cooking time will vary based on the thickness and size of your fish.
Chips:
2 pounds russet potatoes, cut into wedges and soaked in cold water
After soaking wedges in cold water, pat dry and fry in 375 F oil for about 5 minutes. Remove to paper-towel lined bowl to drain.
When ready to serve, add back to the oil and fry again until a golden brown, just a few minutes. Remove to paper-towel lined bowl to drain and coat with a sprinkling of kosher salt.
Tartar Sauce:
1 cup mayonnaise
1/2-1 cup dill pickle relish
1-2 tablespoons capers
2 teaspoons Dijon mustard
2 teaspoons lemon juice
A few dashes of Tabasco sauce
Kosher salt and fresh ground pepper
Mix together and chill until ready to serve.
STAY IN TOUCH!
SUBSCRIBE!
LIKE ME ON FACEBOOK
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