This Guinness Fish and Chips recipe is the perfect meal for St. Patrick’s Day (or any day in my opinion!), 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
- 2 pounds fresh cod, halibut or mahi 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
For the Chips
- 2 pounds russet potatoes cut into wedges and soaked in cold water
- 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: 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.
- Serve the fish and chips with a side of mushy peas, tartar sauce, malt vinegar and lemon wedges