Wicklow Wolf Beer Battered Fish & Chips Recipe

Prep potatoes

Peel the russet potatoes (optional) and cut into 1/2–3/4-inch thick chips. Put cut potatoes into a large bowl of cold water while you prepare the rest to remove surface starch.

Soak

Soak the cut potatoes in cold water for at least 30 minutes (up to 2 hours). For extra-crisp chips, add 1 tablespoon white vinegar to the soak water.

Rinse & Dry

After soaking, drain and rinse the potatoes under cold running water until water runs clear. Spread on a clean kitchen towel or paper towels and dry thoroughly. Moisture will cause oil splatter and soggy chips.

First fry (blanch)

Heat 2–3 cups of vegetable oil in a heavy pot or deep fryer to 300°F / 150°C. Working in batches, blanch the chips for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F / 190°C. Fry the blanched chips in batches for 2–3 minutes until golden and crisp. Drain on a rack and immediately season with 2 teaspoons salt. Keep warm in a low oven (200°F / 95°C) while you fry the fish.

Pat fish and season

Pat the cod fillets dry with paper towels. Lightly season both sides with a pinch of salt and a little freshly ground black pepper. Dredge each fillet lightly in the 1/2 cup extra flour, shaking off excess — this helps the batter stick.

Make the batter

In a chilled bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon lemon zest (if using). In a separate small bowl, lightly beat the egg. Add the egg to the dry mix, then gradually whisk in 12 fl oz of very cold beer until a smooth, thick but pourable batter forms. Add a couple of ice cubes to keep the batter cold if your kitchen is warm. Do not overmix — some small lumps are fine. Rest the batter for 5 minutes while oil finishes heating.

Heat oil

Pour about 6 cups vegetable oil into a deep pot or use a deep fryer. Heat to 350°F / 175°C for frying the fish. Use a thermometer to maintain temperature between 350–360°F (175–180°C).

Fry the fish

Working with one fillet at a time, hold the fillet by one end and dip into the batter, ensuring an even coating. Allow excess batter to drip back into the bowl. Carefully lower the battered fillet into the hot oil. Fry 4–6 minutes depending on thickness, turning once if needed, until batter is deep golden brown and fish flakes easily with a fork. Avoid overcrowding — fry in batches to maintain oil temperature.

Drain & keep warm

Remove fried fish to a wire rack set over a baking sheet (not paper towels) to keep crust crisp. Place in a warm oven (200°F / 95°C) if necessary while you finish remaining fillets.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 teaspoon finely chopped shallot, 1 tablespoon lemon juice and 1 tablespoon chopped fresh parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and chill until serving.

Plate & garnish

Divide chips between four plates or paper cones. Place a fillet on top of the chips. Garnish with chopped fresh parsley and lemon wedges on the side. Serve tartar sauce on the side for dipping. Optionally sprinkle a little extra flaky sea salt over the fish just before serving.

Check that all components are hot and crisp. Dispose of or store any used oil safely once it cools. Enjoy immediately — beer-battered fish is best eaten right after frying to keep the batter crisp.