A traditional Irish dinner for a Friday is fish and chips. This recipe with a Guinness twist makes it extra special! The Irish love nothing more than heading to a “chipper” for fish and chips. Whether it is the famous Dublin shop Leo Burdocks or your local “chipper”, there’s nothing like chomping down on this delicious food. The deep flavors of Guinness compliment the hearty foods like pies and stews. The slightly bitter taste will bring the seafood to life.
- 2 cups Guinness beer
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 egg
- All-purpose flour
- 8, 3-ounce cutlets of Pollack, Cod, or Haddock, boneless, slice on a bias.
- In a large bowl, add beer, baking soda, salt, pepper, and egg.
- With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
- Heat oil in a deep fryer, or in a deep-sided sauté pan, to 350 degrees.
- Dredge fish in flour shaking off excess and dip in batter, covering all sides of the fish.
- Holding battered fish, gently dip into hot oil, holding halfway in. Wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom.
- Flip the fish when brown on one side and cook all together about 6-8 minutes, depending on the thickness of fillets. Fish should be all one color, all the way through or to 140 degrees internal temp.
- Serve with tartar sauce and French Fries.