Charming Sports Pub Menu Recipe

Prep the potatoes

Preheat oven to 425°F (220°C). Wash and scrub the russet potatoes; leave the skin on. Cut into 1/3–1/2-inch thick sticks. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat dry thoroughly with a clean kitchen towel or paper towels.

Par-cook and crisp fries

Toss dried potato sticks with 2 tbsp olive oil and 1 tsp coarse sea salt. Spread in a single layer on a parchment-lined baking sheet (use two if needed to avoid crowding). Bake for 20 minutes, then flip and bake another 10–15 minutes until edges are golden and crisp. For extra crispiness, finish under the broiler 1–2 minutes while watching carefully. Sprinkle chopped parsley over fries if using and keep warm.

Prepare the batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp sea salt, and 1 tsp black pepper. In a separate bowl whisk the large egg with 2 tbsp ice water. Slowly pour 1 cup cold lager/pale ale into the egg mixture. Make a well in the dry ingredients and gently whisk the wet into the dry until just combined; some small lumps are fine. The batter should be thick but pourable—if it seems too thick, add 1 tbsp more beer or water.

Heat oil & dry the fish

Pour 1.5 cups vegetable oil into a deep, heavy pot or deep-fryer and heat to 350°F (175°C). While oil heats, pat the 1 lb fish fillets dry and cut into 3–4 serving pieces (depending on fillet size). Lightly dust each piece with a tablespoon of additional flour (from the 1 cup reserved if needed) to help the batter adhere.

Fry the fish

Working in small batches to avoid temperature drop, dip each floured fish piece into the beer batter to coat completely, letting excess drip off. Carefully lower into hot oil and fry 4–5 minutes until the batter is golden-brown and the fish is cooked through (internal should flake easily with a fork). Transfer to a wire rack set over a sheet pan lined with paper towels to drain. Keep in a warm oven (200°F / 95°C) while you finish remaining pieces.

Finish and serve

Arrange fries and fish on plates or a shared platter. Serve with lemon wedges, the tartar sauce, and small ramekins of malt vinegar on the side. Sprinkle a little extra coarse salt over fries and a pinch of chopped parsley over both if desired.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp sweet pickle relish, 1 tsp chopped capers, 1/2 tsp prepared horseradish (optional), 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt, lemon or horseradish to preference. Chill in refrigerator at least 15 minutes to allow flavors to meld. Transfer to a serving bowl and keep chilled until plating. Serve with 2 tbsp malt vinegar on the side for the fries.