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Guinness-Battered Fish & Chips

27 Apr

I love eating fish and chips drenched in vinegar on the seafront on an overcast day! It reminds me of Ireland, of day trips to Howth and weekend holidays to Dingle. My honey and I revere a good fish and chips and have scoured the world in search of the best. This recipe certainly holds its own!

This recipe was adapted from fellow Vancouver Blogger, Vancity Allie. Her recipes are always amazing, like this Toasted Walnut Banana Bread and this Pizza!


Oil, 2 cups for frying
Flour, 2 cups + 1/2 cup for dredging
Baking Powder, 1 tablespoon
Baking Soda, 1/2 teaspoon
Salt, 1 teaspoon
Pepper, 1 teaspoon
Cayenne, 1/2 teaspoon
Parsley, fresh from the garden, 2 tablespoons chopped
Egg, 1 large
Guinness, 1 pint can
Halibut, 2 steaks
Russet Potatoes, peeled and cut, 5 large
Olive Oil, 4 tablespoons for drizzling
Salt, to taste
Pepper, freshly ground, to taste

Guinness Batter
  • In a large mixing bowl, combine Flour, Baking Powder, Baking Soda, Salt, Pepper, Cayenne, and Parsley.
  • Mix in egg.
  • Add Guinness and whisk until smooth.
  • Heat Oil in a deep frying pan.
  • Coat the fish in flour.
  • Dip in batter.
  • Fry in oil for 4-5 minutes until crispy and golden brown.
  • Peel Russet Potatoes and cut into thin strips.
  • Soak in salted water for 45 minutes.
  • Preheat oven to 425.
  • Dry in a cloth.
  • Lay potato strips out on a foil lined baking sheet.
  • Drizzle with olive oil and sprinkle with salt and freshly ground pepper.
  • Bake for 30 minutes or until golden brown and crispy.
  • Soak in vinegar!
  • Bon Appetit!