Growing up fish and chips was always the ultimate treat. I remember as a kid my Dad coming in late when I was asleep with a fresh batch of ray and chips from Beshoffs. Somehow I always managed to sneak downstairs and get a few chips thrown my way. When we moved to America, it was a tradition I missed. I always thought of fish and chips as being quintessentially Irish, but most people associate the dish with Britain. Either way, it’s delicious.
Irish chips are usually a bit thicker and slightly underdone. Having lived in the land of perfect chips (Belgium) for five years, I can’t bear them. So the chips photographed below are not very authentic! We like them thin and crispy, but make them however you prefer!
I’m ebarrassed to say that this is the first time I’ve made fish and chips. This batter is glorious! The kids ate every bite and when I told them afterwards that it was fish, they changed their minds and declared their love of fish, except when it had a head! 
I asked Mr. Tastie to bring me home some beer to make it and he brought home a German Octoberfest beer that was 6.1%. It made the batter incredibly “beery” and quite divine. It would be perfect for onion rings too! The batter needs to sit for about an hour, so make sure you make it ahead of time. This will work with any firm fish. I used haddock.
I served this with peas with bacon and a pickle-less red pepper tartar sauce. I hate pickles / gherkins so wanted an alternative to traditional tartar sauce. I came up with this lovely red pepper version. The olives give it the briney tang of normal tartar sauce, but it also has a lovely freshness and zest due to the scallions and red pepper.
My hips will not be happy, but I can definitely say that this will be a staple in our house. I couldn’t believe the girls loved it so much and Mr. Tastie said he would “happily eat it every day for the rest of his life!” So I guess that’s saying something!
For the batter:
- 1 kg fish fillets
- 1/2 cup* flour
- 1 egg
- 1 tbsp melted butter
- 1/2 cup beer
- 1 tsp salt
- 1 egg white, beaten to stiff peaks
Whisk first five ingredients together until smooth. Fold in the egg white and allow to sit for an hour or so.
Heat oven to 140C / 300F. Have tray ready to place fish on while the rest cooks.
Heat oil to 190C / 390F. Dry each fish fillet with a paper towel. Dip into batter and swish around until thoroughlly coated. Gently place in the oil and fry until golden brown. Remove to tray in oven and continue frying until all the fish is done.
For the chips:
Peel (or don’t if you prefer skin) and chop one pound of potatoes to your desired chip thickness and soak in water while fish is frying. Dry thoroughlly and allow oil to heat back up. Fry chips for 5-10 minutes or until done.
For the peas:
- 1 tbsp butter
- 100g / 3.5oz bacon lardons
- 1 small onion, diced
- 2 cups frozen peas
- splash chicken stock
Heat the butter over a medium heat and add bacon and onions. Saute until onions are translucent. Add peas and chicken stock. Cover and lower heat. Cook until peas are done.
For the Red Pepper Tartar Sauce:
- 1/2 cup mayonnaise
- 1/2 cup salad cream / Miracle Whip
- 1 roasted red pepper, diced
- 10 green olives, diced
- 4 scallions, finely diced
- 1 tsp Worcestershire sauce
- salt and pepper
Mix all ingredients together. Taste for seasoning and season accordingly.
*A cup is an American volume measure of eight fluid ounces. Use a mixing jug with fluid ounces on the side and fill to the necessary mark (i.e. 4 fluid oz for half a cup). It’s a rough estimate that cannot be converted to grams accurately. Once you get used to using this system it becomes extremely easy!