Wicklow Wolf Craft Beer Battered Fish & Chips Recipe

Prepare and blanch potatoes

Peel potatoes (optional) and cut into 1/2-inch to 3/4-inch thick fries. Rinse in cold water until water runs clear to remove excess starch. Pat dry thoroughly with a kitchen towel. Heat oil in a deep fryer or heavy pot to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until cooked through but not colored. Remove and drain on paper towels.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season with 1 tsp salt while hot, and keep warm in a low oven (about 200°F/95°C) until serving.

Place frozen peas in a small saucepan with 2–3 tablespoons water. Cover and heat over medium until thawed and hot, about 4–5 minutes. Add butter, chopped mint, salt and pepper. Lightly mash with a potato masher or fork to desired texture (leave a few whole peas for texture). Taste and adjust seasoning. Keep warm until serving.

Combine 1/2 cup mayonnaise, diced dill pickles, chopped capers, lemon juice, Dijon mustard and chopped parsley in a small bowl. Season with 1/4 tsp salt and 1/4 tsp pepper. Stir well, taste and adjust acidity or seasoning as needed. Refrigerate for at least 15 minutes to let flavors meld.

Preheat oil and prepare fish

Heat the frying oil in a deep fryer or heavy-bottomed pot to 350–360°F (175–180°C). Pat haddock fillets dry with paper towels. Season lightly with a pinch of salt and pepper. Set out 1/2 cup flour for dusting the fillets—this helps the batter stick.

Make the beer batter

In a bowl, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp paprika. In a separate small bowl, beat the egg. Gradually whisk the beaten egg into the dry mixture. Slowly add 1 cup cold Wicklow Wolf craft beer, whisking until smooth. If batter seems too thick (should coat the back of a spoon and be slightly lumpy), add up to 1/4 cup cold sparkling water or 1–2 tbs cold water to reach a pancake-batter consistency. Keep batter cold—place bowl over a larger bowl of ice if necessary.

Batter and fry the fish

Lightly dust each seasoned haddock fillet in the reserved 1/2 cup flour and shake off excess. Dip each fillet into the cold beer batter, coating completely and letting excess drip off. Carefully lower into the hot oil (350–360°F / 175–180°C) and fry 4–6 minutes depending on thickness, turning once, until batter is golden brown and the fish flakes easily (internal temperature about 140–145°F / 60–63°C). Fry in batches to avoid crowding and maintain oil temperature. Transfer fried fish to a wire rack or paper towels to drain briefly.

Keep warm

If needed, keep cooked fish in a low oven (200°F / 95°C) on a wire rack so it remains crisp while remaining batches finish.

Portion fries onto plates, place a piece of beer-battered haddock on top or alongside, add a scoop of mushy peas and a generous spoonful of tartar sauce. Serve with lemon wedges, a sprinkle of flaky sea salt, and malt vinegar on the side. Enjoy immediately while hot and crisp.