If you didn’t know, JP & I live in South Boston, which is the most Irish neighborhood in Boston. And that means this past weekend brought the annual St. Patrick’s Day parade. Unfortunately, Mother Nature brought many inches of rain and very strong winds. So, we stayed home this year and didn’t watch the parade or drink any green beer. But we did make fish & chips. When I travelled to Dublin in November 2003, I found Leo Burdock’s Fish & Chips. It was so good, I went 3 times over the span of 4 days.
So, instead of Corned Beef & Cabbage or Bangers & Mash, this weekend I made fish & chips.
Week: 11 of 52
Recipe: New England Clam Shack Cookbook
Prior to making the fish & chips, I made a homemade tartar sauce, which was surprisingly easy. It’s just mayo, pickles, onions, capers, lemon juice, and seasoning.
For the fish, I used a wild North Atlantic Cod. Not the most sustainable choice, admittedly, but not the worst either. I made a beer batter with flour and Dogfish Head 60 Minute IPA, one of my favorite beers. The fish is seasoned with salt & pepper, dipped first in flour and then the beer batter and fried at 375 degrees until lightly browned, about 6 minutes.
For the chips, or fries as we call them, I used a local potato, unpeeled and cut as shown. I fried these twice, once until the edges are just beginning to brown, to cook the potato, and then again to crisp the potato.
Overall this is actually really easy to make. And much cheaper than eating at a seafood shack on the shore! The fish was cooked perfectly and the creamy tartar sauce was great with it.
- Cod or Haddock Fillets
- Salt & Pepper
- Beer, preferably ale
- Tartar Sauce