St. Patrick's Day is just around the corner. Why not celebrate with this Irish Fish & Chips recipe from the Merrion Hotel in Dublin?As executive chef of Dublin’s luxurious 5-star hotel, The Merrion, Ed Cooney focuses on contemporary cuisine with a Mediterranean influence and an Irish flavor.
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.
Notes
Executive Chef Ed Cooney, Merrion Hotel, Dublin, Ireland
Keyword fish, Irish recipes, potatoes, St. Patrick's Day