A Taste of Dublin: Merrion Hotel’s Classic Irish Fish and Chips Recipe
Calling all fish and chip aficionados! Today, we’re taking a trip across the pond to Dublin, Ireland, for a taste of pure comfort food royalty: the Merrion Hotel Irish Fish and Chips. This recipe comes straight from the kitchen of Ed Cooney, the esteemed Executive Chef of Dublin’s luxurious 5-star Merrion Hotel.
The Jewel of Georgian Dublin:
The Merrion Hotel is a landmark establishment, steeped in history and renowned for its impeccable hospitality. Located in the heart of Dublin’s vibrant Georgian quarter, the hotel boasts a collection of 18th-century townhouses, meticulously restored and transformed into a haven of elegance and comfort.
Fine Dining Goes Casual
Chef Cooney, who leads The Garden Room restaurant at the Merrion, is known for his innovative take on classic Irish cuisine. This Merrion Hotel Irish Fish and Chips recipe perfectly exemplifies his philosophy. It’s a familiar dish elevated with quality ingredients and simple, yet exquisite, preparation.
Cooney trained at hotel school in County Tipperary and spent the early part of his career gaining experience in Ireland, Scotland and England, before taking the position of head chef at The Triangle Restaurant in Glasgow in 1989. Cooney also held esteemed positions at the celebrated Craigendarroch Hotel and Country Club and Ardoe House Hotel in Scotland, and The Landmark, London, where he was Executive Sous Chef for two years.
“It is my firm belief that you must enjoy what you do,” says Cooney. “A happy kitchen produces excellent food!”
Haddock Takes Center Stage
Unlike some fish and chips that use cod, Chef Cooney opts for haddock. Haddock, a close cousin of cod, boasts a slightly firmer texture and a touch more sweetness, making it ideal for this recipe.
Crispy Perfection
The key to irresistible fish and chips is the perfect balance between a light and crispy batter and moist, flaky fish. Chef Cooney achieves this with a simple batter made from bread flour, milk, eggs, and a touch of salt.
Simple Yet Stellar Sides
This Merrion Hotel Irish Fish and Chips recipe keeps the sides classic. Alongside the golden fish and perfectly crisp chips, you’ll find a straightforward tartar sauce made with mayonnaise, capers, and a touch of black pepper. Fresh lemon wedges are also included, adding a welcome brightness and acidity to cut through the richness.
This article, “Dublin’s New Wave,” was originally printed on Oct. 31, 2001.
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The Merrion’s Irish Fish and Chips
Recipe by Jason Hill – CookingSessions.comIngredients
- 4 ounce Haddock fillet
- 1/4 cup flour for dredging fish
Batter:
- 1 cup bread flour
- 1 egg
- 1/2 cup low-fat milk
Chips:
- 3 potatoes Rooster if available
- Deep fryer with oil
Mushy Peas:
- 6 tablespoons dried split peas
- 2 tablespoons petit pois small green peas, blanched
Tartar Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons capers
- Ground black pepper
- Fresh lemon wedges
Instructions
- Batter Mix: Take a bowl and beat the egg with a whisk. Add in the milk. Whisking continuously, add in the flour gradually. Take the mixture and pass through a sieve so that it is evenly distributed. Season with a little salt and pepper.
- Prepare Fish: Remove all skin and sinew from fish leaving fillet ready to batter. Dip haddock into flour. Dust off excess flour and then dip into batter mix. Slide into deep fat fryer (medium heat) and cook for 4 minutes without color. Place on a wire rack and let excess oil drip off. To finish cooking fish, place in a hot fat fryer for 2 minutes until golden brown. Season with salt and place on a cloth to absorb excess fat.
- To Make Chips: Peel 3 medium potatoes and top and tail. Slice into 2.5 inch x 0.5 inch lengths. Cook in a medium fat fryer for 4 minutes and set aside. Finish in a hot fryer until golden.
- To Make Tartar Sauce: Combine 2 ounces of a good quality mayonnaise with 1 ounce of roughly chopped capers. Sea- son with ground black pepper and lemon juice.
- To Make Mushy Peas: Cook 3 ounces of split peas in some chicken stock until they are soft and mushy. Remove split peas and combine with the blanched petit pois and blend until smooth. Pass through a medium sieve and season. If too soft in texture, add a little mashed potato to increase density.
