Fish Tenders Recipe

Par-cook and Fry

Place cut potatoes in cold salted water and bring to a simmer; cook for 5 minutes to remove surface starch but do not fully soften. Drain and dry thoroughly on a clean tea towel. Heat vegetable oil in a deep fryer or a large heavy pot to 320°F (160°C). Fry the chips in batches for 4–5 minutes until just tender and pale golden. Remove to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C) for the final crisping step and reserve par-fried chips while you prepare fish and other components.

Final Crisp

When ready to serve, return par-fried chips to the hot oil (375°F / 190°C) in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with the teaspoon of fine sea salt. Keep warm in a low oven (around 100–120°C / 210–250°F) if needed.

Bring a small saucepan of water to a simmer and add the frozen peas. Cook for 3–4 minutes until very tender. Drain, reserving a tablespoon of the cooking water. Return peas to the pan off the heat, add butter, chopped mint (if using), lemon zest, salt and pepper. Use a potato masher or fork to roughly mash the peas to a coarse, slightly chunky consistency, adding a little reserved cooking water if needed to loosen. Keep warm.

In a small bowl combine mayonnaise, chopped dill pickle, chopped capers, finely chopped red onion or shallot, lemon juice, Dijon mustard and chopped parsley. Taste and adjust salt or lemon as needed. Chill until ready to serve. Reserve lemon wedges for the fish.

Pat fish pieces dry and cut into uniform tenders about 3–4 inches long and 1-inch thick. Lightly season with a pinch of salt and pepper and dust each piece in the 1/4 cup of flour, shaking off excess.

Make the beer batter: in a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, baking powder, 1 tsp salt and 1/2 tsp black pepper. Gradually whisk in 1 cup of cold Wicklow Wolf beer until a smooth, slightly thick but still runny batter forms. If batter seems too thick, whisk in up to 1/4 cup cold sparkling water to reach a consistency that coats the back of a spoon and runs off in ribbons.

Heat oil (use separate deep fryer or a deep pan) to 350–360°F (175–180°C). Pat each floured fish tender completely dry again and dip into the beer batter, letting excess drip off briefly. Carefully lower into the hot oil, frying in batches to avoid crowding.

Fry each batch for 3–4 minutes, turning once if needed, until batter is deep golden brown and crisp and fish registers 60–63°C (140–145°F) or flakes easily. Transfer to a wire rack set over a tray or paper towels to drain. Keep in a warm oven (around 100°C / 210°F) while finishing remaining batches and crisping chips.

Place a portion of chunky chips on each plate. Add 3–4 fish tenders per serving alongside chips. Spoon a serving (about 3 tablespoons) of tartar sauce into a small ramekin or dollop on the plate. Add a spoonful of mushy peas beside the fish. Garnish with lemon wedges and a sprinkle of chopped parsley if desired. Serve immediately while hot and crisp.