Pub Menus Recipe

Make Patties

Place ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently combine with your hands or a spoon until just mixed; avoid overworking. Divide into two equal portions and form into patties about 3/4-inch thick, slightly wider than the buns; press a shallow dimple in the center of each patty to prevent bulging.

Cook Patties

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add a light swipe of oil or brush pan if desired. Cook patties 3–4 minutes per side for medium, flipping once. During the last minute of cooking, place a cheddar slice on each patty and cover briefly to melt.

Toast Buns & Assemble

Spread softened butter on cut sides of burger buns. Toast buttered sides in the skillet until golden, about 1 minute. Spread mayonnaise on bottom bun and mustard on top bun. Place lettuce, tomato slices and onion on the bottom bun, add the cheesy patty, top with pickles, then crown with the top bun. Serve immediately.

Prep Potatoes

Cut peeled russets into 1/4- to 3/8-inch fries. Place in a bowl of cold water and soak 20–30 minutes to remove starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Coat & Fry

Toss dried fries with cornstarch, garlic powder, paprika and kosher salt until evenly coated. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry potatoes in batches 3–4 minutes until pale golden and cooked through but not deeply browned. Remove and drain on a wire rack or paper towels.

Double-Fry for Crispiness

Increase oil temperature to 375°F (190°C). Return fries to hot oil in batches and fry 1–2 minutes until deep golden and crisp. Drain briefly, season with a little extra kosher salt if needed and toss with chopped parsley. Serve hot alongside burgers or fish.

Make Batter

In a bowl whisk together 3 tablespoons flour and baking powder with salt and pepper. Add the lightly beaten egg and pour in cold beer while whisking to make a smooth, medium-thick batter. If batter seems too thick, add a tablespoon of beer or cold water; it should coat the back of a spoon.

Heat Oil & Fry Fish

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Pat fish fillets dry and lightly dust with a tablespoon of flour (this helps batter adhere). Dip each fillet into the batter, allowing excess to drip off, and carefully lower into hot oil. Fry 3–5 minutes per piece until batter is crisp and golden and fish flakes easily. Fry in batches without crowding.

Drain & Serve

Remove fish to a wire rack or paper towels to drain. Serve immediately with lemon wedges and tartar sauce and a portion of pub slaw and fries.

Combine Slaw

In a bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth. Pour dressing over cabbage mixture and toss to coat evenly. Chill for at least 10 minutes to let flavors meld. Taste and adjust seasoning before serving.

Prep Onion & Batter

Separate onion into rings and gently peel apart. In a bowl whisk together 3/4 cup flour, cornstarch, baking powder and salt. Gradually whisk in cold sparkling water until a thick, smooth batter forms. Keep batter cold (set bowl over ice if your kitchen is warm).

Fry Onion Rings

Heat vegetable oil in a pot to 375°F (190°C). Dust onion rings lightly with flour, dip into the cold batter allowing excess to drip off, then carefully add to hot oil in batches. Fry 2–3 minutes until golden and crisp. Remove to paper towels or a wire rack and season immediately with a pinch of salt. Serve hot.