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Restaurants›McCracken’s Irish Pub›Fish & Chips Dinner Recipe

Fish & Chips Dinner Recipe

Name: McCracken’s Irish Pubs FISH & CHIPS DINNER Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: British
Ingredients: 2 pieces cod fillets (skinless, about 6–7 oz each); 1 cups all-purpose flour (for dredging); 1.5 tsp salt (divided); 1 tsp black pepper (freshly ground, divided); 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp paprika; 1 cups Yuengling lager (cold); 0.25 cups cornstarch; 1 tsp baking powder; 1 each egg (large, beaten); 1 cups vegetable oil (for frying); 2 wedges lemon wedges; 2 each russet potatoes (medium, about 8–10 oz each); 2 tbsp olive oil; 0.5 cups grated parmesan cheese; 0.5 tsp garlic powder; 1 tsp dried parsley (or fresh minced); 1 tsp salt; 0.5 tsp black pepper; 2 cups green cabbage (finely shredded); 0.5 cups carrot (grated); 0.5 cups mayonnaise; 1 tbsp apple cider vinegar; 1 tsp sugar; 0.5 tsp Dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise; 1 each dill pickle (finely minced)

Inspired by McCracken’s Irish Pub

Time1h

Serves2

Two pieces of Yuengling-battered cod with parmesan fries. Served with coleslaw, tartar sauce, lemon, and a pickle spear

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Ingredients

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Beer-Battered Cod

2 pieces cod fillets (skinless, about 6–7 oz each)

1 cups all-purpose flour (for dredging)

1 1/2 tsp salt (divided)

1 tsp black pepper (freshly ground, divided)

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Watkins paprika

1 cups Yuengling lager (cold)

1/4 cups Cornstarch

1 tsp Baking powder

1 each egg (large, beaten)

1 cups vegetable oil (for frying)

2 wedges lemon wedges

Parmesan Fries

2 each russet potatoes (medium, about 8–10 oz each)

2 tbsp olive oil

1/2 cups Grated Parmesan cheese

1/2 tsp Watkins garlic powder

1 tsp dried parsley (or fresh minced)

1 tsp Celtic sea salt

1/2 tsp black pepper

Coleslaw

2 cups green cabbage (finely shredded)

1/2 cups carrot (grated)

1/2 cups Mayonnaise

1 tbsp Apple cider vinegar

1 tsp sugar

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Tartar Sauce & Garnish

1/2 cups Mayonnaise

1 each dill pickle (finely minced)

1 tbsp capers (rinsed and chopped)

1 tsp ReaLemon lemon juice

1/2 tsp Dijon mustard

1 tsp Fresh parsley (chopped)

1 each pickle spear (for serving)

Method

Beer-Battered Cod

Prep fish

Pat the cod fillets dry with paper towels. Season both sides lightly with 1/2 tsp of the salt and 1/2 tsp of the pepper. Set on a plate while you prepare the batter.

Make batter

In a mixing bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and remaining 1 tsp salt and 1/2 tsp black pepper. Whisk in the beaten egg, then slowly pour in 1 cup cold Yuengling lager while whisking until a smooth, thick batter forms (similar to pancake batter). Keep batter cold: place bowl over ice if necessary.

Heat oil

Pour enough vegetable oil into a heavy-bottomed skillet or deep fryer so oil depth is about 1 to 1 1/2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and slowly rise to the surface.

Dredge and fry

Lightly dredge each seasoned cod fillet in 1/2 cup extra flour (or reserved flour) to coat and shake off excess. Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (fish flakes easily). Do not overcrowd; fry one or two pieces depending on pan size.

Drain

Transfer fried cod to a wire rack set over a baking sheet or paper towel-lined plate. Keep warm in a 200°F (95°C) oven if making ahead while you finish fries.

Finish

Serve two battered cod fillets with lemon wedges alongside fries, coleslaw, tartar sauce, and a pickle spear.

Parmesan Fries

Prep potatoes

Preheat oven to 425°F (220°C). Scrub potatoes and cut into 1/3–1/2-inch thick fries. Pat dry thoroughly with towels to remove surface moisture (this helps them crisp).

Toss and roast

In a large bowl toss cut potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. Spread in a single layer on a rimmed baking sheet (use two sheets if needed to avoid crowding). Roast 25–30 minutes, flipping once halfway, until golden and crisp.

Add parmesan

Remove fries from oven, immediately sprinkle with 1/2 cup grated parmesan and 1 tsp dried parsley; toss gently to coat so cheese melts slightly on the hot fries. Taste and adjust salt. Keep warm until serving.

Coleslaw

In a medium bowl combine 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth. Add 2 cups shredded green cabbage and 1/2 cup grated carrot. Toss to coat evenly. Refrigerate at least 15 minutes before serving to allow flavors to meld.

Tartar Sauce & Garnish

In a small bowl combine 1/2 cup mayonnaise, the finely minced dill pickle, 1 tbsp chopped capers, 1 tsp lemon juice, 1/2 tsp Dijon mustard, and 1 tsp chopped fresh parsley. Stir and taste; adjust lemon or salt as needed. Chill until serving. Plate tartar sauce in a small ramekin and place a pickle spear on the plate as garnish.