Guinness-battered fish and chips (Irish recipe)

Irish people love a good fish and chips recipe, and here is one you will not want to miss.

It’s certainly not just the Irish that love a good fish and chips dinner.

Other nations such as the Brits, the Kiwis, and the Aussies are also keen on the legendary meal, and it’s not uncommon to see fish and chip shops (or ‘chippers’ in Ireland) on every street corner, particularly close to the seaside.

Fish and chips, like many delicious foods, including pizza and dumplings, was first introduced by immigrants to Britain, and there have been many variations over the years.

We can think of a more quintessentially Irish twist on the dish than throwing some Guinness into the recipe so if you’d like to know how to make Guinness-battered fish and chips, read on.

History – where does the legendary meal originate from?

The original Irish chipper.
Credit: Facebook / @1916risingirishcivilwar

It is the perfect example of culinary fashion, and there are many ways to make this meal and many ways to serve it. Of course, who doesn’t love a newspaper filled with lunch?

It’s no wonder that the majority of the Commonwealth nations and previous colonies of Britain have taken on this fish and chips tradition too, even if some countries may find the combination strange.

In Ireland however, it all started when a young Italian immigrant named Giuseppe Cervi stepped off the boat in Cobh, County Cork in the 1880s and headed for Dublin.

It was there that he worked as a labourer to save money to buy a coal-fired cooker and a hand cart, which he then sold chips from. We give you the first Irish ‘chipper’!

In Ireland, there have been a few legendary fish and chip shops since such as Leo Burdock in Dublin and Beshoffs in Malahide to name but few. But what if we told you that there is a fish and chip recipe you haven’t tried yet and it is a game-changer?

The recipe – all the way from New York City

This Guinness-battered fish and chips recipe comes all the way from New York City.

If 2020 doesn’t allow you to head across the pond to New York for an incredible dining experience, then why not bring the recipe to your kitchen table?

We have come across the most delicious recipe for fish and chips by executive chef Sandy Ingber of the historic Grand Central Oyster Bar in Manhattan, NYC.

What is so good about this recipe we hear you ask? Surely it’s just fish and chips?

Well, this recipe is a combination of our beloved Guinness paired with our undeniable love for a tasty meal of fish and chips. Sounds like a winner to us!

Ingredients and method – what you will need

Guinness is a great addition to the dish.
Credit: Instagram / @funclubbeer

According to Sandy, you will need the following ingredients to prepare the Guinness-battered fish and chips at home:

  • Two cups of Guinness beer
  • One teaspoon of baking soda
  • One teaspoon of salt
  • Half teaspoon of ground black pepper
  • One egg
  • All-purpose flour
  • Eight three-ounce cutlets of pollack, cod, or haddock, boneless, sliced on bias

Directions are as follows:

  1. In a large mixing bowl, add beer, baking soda, salt and pepper, and an egg. With a whisk, slowly add enough flour until the batter is thick, not runny, and adheres to a wooden spoon.
  2. Heat oil in a deep fat fryer or a deep-sided sauté pan to 175 °C (350 °F). Dredge fish in flour, shaking off excess, and dip in batter, covering all sides of fish.
  3. Holding battered fish, gently dip into the hot oil, holding halfway in, wait 15 seconds, and drop into oil. This will prevent the fish from sticking to the bottom.
  4. Flip the fish over when brown on one side and cook altogether about six to eight minutes, depending on the thickness of fillets. The fish should be all one colour all the way through, or 60 °C (140 °F) internal temperature. Serve with tartar sauce and French fries.

Give it a go – the perfect meal for any occasion

Guinness-battered fish and chips is a must-try.

If you’re a whiz in the kitchen, then there’s no doubt you’ll want to try your hand at this fantastic recipe, especially if you have fish and chip lovers in your family – or even if it’s just for you, we’re not here to judge, we applaud!

Fish and chips has been around for a long time, and we know that by 1909 Dublin alone had approximately 20 fish and chip shops. Today there are far more shops and certainly far more recipes, which we are delighted to have.

So whatever your next event is, whether you’re cooking for the in-laws, rustling up supper for the kids, or having the girls/lads over, we guarantee this recipe will go down an absolute treat.

You’re not Irish unless you love Guinness and fish and chips – or both of them combined. And if you’re not keen on the meal, maybe give this a go, and it might change your mind.

Believe it or not, fish and chips is a recipe that is not going away any time soon; it can only get better and better so try out this Guinness-battered fish and chips recipe and let us know what you think!

Find the original recipe here.