Guinness Fish and Chips

Calling all fish and chips lovers! This Guinness Fish and Chips recipe takes the classic pub dish to a whole new level, infusing the batter with the rich and malty flavor of Guinness beer. It’s the perfect meal for celebrating St. Patrick’s Day or simply satisfying your cravings for a hearty and flavorful dish.

A Bite of History

While the exact origin of fish and chips is debated, the dish undoubtedly holds a special place in Irish culinary history. Deep-fried fish became popular in Ireland during the 18th and 19th centuries, with vendors selling it on the streets and at markets. By the early 20th century, dedicated fish and chip shops, often referred to as “chippers,” were established across the country. These shops quickly became beloved community staples, offering a quick and affordable meal for all.

The Rise of Guinness Fish and Chips

The specific origin of Guinness Fish and Chips is unclear, but its popularity likely grew alongside the wider fame of Guinness beer. The iconic Irish stout, first brewed in 1759, pairs beautifully with the salty fish and crispy chips, creating a unique and irresistible flavor combination.

The beer’s subtle bitterness and roasted notes perfectly complement the delicate sweetness of the fish, creating a truly irresistible taste sensation. Today, Guinness Fish and Chips remains a popular pub dish and a delightful way to experience the taste of Ireland.

Fresh Ingredients Make a Difference

This recipe uses fresh wild cod for the fish, ensuring a flaky and flavorful texture. Feel free to substitute another white fish like haddock, halibut, or tilapia, based on your preference.

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Traditional Accompaniments

No Guinness Fish and Chips experience is complete without the traditional sides. We’ve included recipes for twice-cooked chips, creamy mushy peas with mint, and a classic tartar sauce.

More Recipes

• Guinness Ice Cream
• Guinness Irish Stew
• Slow Cooker Corned Beef and Cabbage
• Turkey Shepherd’s Pie

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Guinness Fish and Chips

Recipe by Jason Hill – CookingSessions.com

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.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 30 minutes mins

Course Main Course

Cuisine British, Irish

Servings 4

Equipment

1 Deep fryer

Ingredients

  

1x2x3x

• 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

Tartar Sauce

• 1/2 cup mayonnaise
• 1 tablespoon fresh dill
• 1 tablespoon chopped red onion
• 1 teaspoon lemon juice

Instructions

 

• 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.
• Make the Tartar Sauce: In a small bowl, combine the mayonnaise, dill, red onion, and lemon juice. Season with salt and pepper to taste.
• Serve the fish and chips with a side of mushy peas, tartar sauce, malt vinegar and lemon wedges

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Keyword cod, fish, Irish recipes

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