Mini Traditional Catch Recipe

Peel potatoes and cut into chunky chips about 2–2.5 cm thick. Rinse in cold water to remove excess starch, then dry thoroughly with a clean towel.

Par-fry method: Heat vegetable oil in a deep fryer or heavy pot to 150°C (300°F). Fry chips in batches for 4–6 minutes until soft but not colored. Remove and drain on paper towels.

When fish is nearly ready, reheat oil to 190°C (375°F). Fry chips a second time for 2–3 minutes until golden and crisp. Drain on paper towels and season with sea salt.

Place frozen marrowfat peas in a small saucepan with 2–3 tbs water. Heat gently until thawed, then simmer for 3–4 minutes until very tender.

Add butter, chopped mint, salt, pepper and lemon zest (if using). Mash roughly with a potato masher or the back of a fork to a coarse, slightly chunky texture. Keep warm until serving.

In a bowl, combine mayonnaise, chopped dill pickle, chopped capers, chopped parsley, lemon juice and Dijon mustard. Season with salt and pepper and mix until well combined. Taste and adjust acidity or salt as needed. Chill until serving.

Cut lemon into wedges to serve alongside fish.

Pat fish fillets dry with paper towels and season both sides lightly with salt and black pepper.

Prepare batter: in a bowl whisk together 1 cup all-purpose flour, cornstarch, baking powder, 1 tsp salt and 1/2 tsp black pepper. Gradually whisk in 200 ml very cold Wicklow Wolf beer until a smooth, thick batter forms. If batter is too thick, whisk in up to 30 ml cold sparkling water to loosen; batter should coat the back of a spoon and be slightly lumpy.

Dust each fish fillet lightly in 1/2 cup flour, shaking off excess. This helps the batter adhere.

Heat vegetable oil in a deep fryer or deep heavy pot to 190°C (375°F). Use a thermometer to maintain temperature.

Working in batches, dip each dusted fillet into the beer batter, letting excess drip off, then carefully lower into hot oil. Fry for 4–6 minutes (depending on thickness) until batter is puffed and deep golden brown and fish reaches an internal temperature of 60–63°C and flakes easily. Do not overcrowd the fryer.

Remove fried fish with a slotted spoon and drain on a wire rack over a tray or on paper towels. Keep in a warm oven (100°C) on the rack to retain crispness while finishing remaining batches.

Divide chunky chips between 4 plates. Place one battered fish fillet on each plate.

Spoon a generous portion of mushy peas alongside, and add a small ramekin or dollop of tartar sauce. Garnish with a lemon wedge. Serve immediately while hot and crisp.