With St. Patrick’s Day right around the corner, I decided to find some recipes that I haven’t tried yet that say Irish to me. For me, that starts with Beer Battered Fish and Fries. The Irish are known for their pubs where they serve up delicious pieces of cod covered in a gorgeous golden batter. There is only a few places where I will eat the fish, but making it at home is so much better. My son loves cod, so this meal was right up his alley.
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- 1 cup flour
- 1 teaspoon salt
- 1 large egg, separated
- ¼ cup dark beer, flat and at room temperature
- ¼ water
- 2 pounds russet potatoes
- oil for deep-frying
- 2 lbs cod filets
- In a dutch oven, heat your oil to 375 degrees.
- While the oil is heating, make your batter for the fish. Combine flour, salt, egg yolk, beer and water. Stir to combine with a whisk. Set aside.
- Scrub the potatoes and cut into strips, then rinse them with water and pat them dry.
- Preheat your oven to 200 degrees. This will be used to keep your food warm during the cooking process.
- Once the oil is heated through, fry your french fries in batches. As they come out, lay them on a baking sheet lined with a paper towel. Place them in the oven to stay warm while the next batch is cooking.
- Once the fries are all cooked and being kept warm in the oven, beat the egg white until soft peaks form. Gently fold into the batter.
- Pat the fish filets dry with a paper towel and dip, one at a time, into the batter. Coat it well and carefully drop into the hot oil and allow to cook until golden and crispy, about 5-6 minutes.
- Don't do more than 2-3 pieces at a time as you do not want to crowd the pot.
- Remove from pot and lay on a baking sheet lined with paper towel for draining. Place in the oven while you finish the cooking process.
- Serve fries and fish together with a side of slaw and tartar sauce.
What types of Irish food do you like to cook?