Traditional Catch Recipe

Prepare and par-cook

Cut potatoes into chunky chips (about 1–1.5 cm / 3/8–5/8 in thick). Rinse under cold water until water runs clear to remove surface starch. Pat dry thoroughly with a clean towel.

Heat oil in a deep fryer or heavy-bottomed pot to 140°C (285°F). Fry the chips in batches for 6–8 minutes until soft and pale golden but not browned. Remove with a slotted spoon and drain on paper towels.

Finish to crisp

Increase oil temperature to 185°C (365°F). Fry the par-cooked chips in batches for 3–4 minutes until golden-brown and crisp. Drain on paper towels and immediately toss with 1 tablespoon salt. Keep warm in a low oven (100°C / 210°F) while frying fish.

Prep fish

Pat the fish fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Lightly dust each fillet with the 1/2 cup flour to help the batter adhere; shake off excess.

Make beer batter

In a medium bowl whisk together 1.5 cups flour, 1/4 cup cornstarch and 1 tsp baking powder with 1 tsp salt and 1/2 tsp black pepper. Slowly whisk in 360 ml cold Wicklow Wolf beer until a smooth, thick batter forms; if batter seems too thick, whisk in up to 60 ml cold sparkling water to reach a consistency that coats the back of a spoon and flows slowly (roughly like heavy cream). Chill the batter in the fridge for 10–15 minutes while oil comes up to temperature.

Heat oil in a deep fryer or large pot to 180–185°C (355–365°F). Maintain this temperature for frying fish.

Working in batches, dip each dusted fillet into the beer batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 5–7 minutes depending on thickness, turning once if needed, until batter is deep golden-brown and the fish is opaque and flakes easily (internal temperature ~60°C / 140°F). Do not overcrowd the fryer—leave space between pieces.

Remove fish to a wire rack set over a tray or paper towels to drain. Keep in the warm oven (100°C / 210°F) if needed to serve everything hot.

Place 400 g frozen peas in a saucepan with just enough water to cover (about 50–75 ml). Bring to a simmer over medium heat and cook for 3–4 minutes until peas are heated through and tender.

Drain most of the water, then add 1 tablespoon butter, 1 teaspoon lemon juice, 1 tablespoon chopped mint (if using), 1/2 tsp salt and 1/4 tsp pepper. Using a potato masher or fork, gently mash the peas to a coarse, slightly chunky consistency. Adjust seasoning to taste and keep warm until serving.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped gherkin, 1 tsp chopped capers, 1 tsp finely chopped shallot, 1 tbsp lemon juice and 1 tsp chopped dill or parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Mix well and refrigerate until needed.

Plate: mound a portion of chunky chips on each plate, place a beer-battered fish fillet alongside, add a generous spoonful of mushy peas and a dollop of tartar sauce. Garnish with lemon wedges and serve immediately while hot and crisp.