Irish fish and chips recipe

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Irish fish and chips

It goes without saying that it’s practically impossible to prepare a proper Irish fish and chips as tasty as ours. But if you also want to give it a go, here’s the recipe. Good luck, you’re gonna need it 😉

What you need

4 fillets of pollock
Stout (half cup)
Water (1 cup)
Salt to season
Sunflower oil for frying

The main objective will be to see a dish crispy on the outside, but inside meaty and tasty, this will worth as much fish as potatoes, of course.


Let’s start with the chips because they are the simplest to rustle up.

Peel and cut the potatoes so they are thick strips. Forget about McCain chips or those that you’ll find at McDonalds. They need to be really thick so that besides from being tasty and crispy on the outside and inside, they absorb less fat when cooking.

To achieve the right point you have to fry the potatoes 2 times. First about 10 minutes at 180 degrees and then heat it more vigorously for about 5 minutes.

Cómo hacer fish & chips, estilo irlandés


When removed, leave them on an absorbent paper to drain the oil, and season them with a little salt.

The fish

The fish is a little more complicated than the chips.

Cómo hacer fish and chips estilo irlandés

The first thing to do is wash and remove the bones from the fish. While some prefer to cut long strips, we suggest batter and fry the whole fillet, to achieve the same effect as the chips – crispy on the outside and moist in the inside.

In a bowl mix the flour with the black beer, water and a little salt. Stir until creamy and smooth. When the mixture is ready, dip the fillets until they are completely coated. Then, undrained, bring the fish to the pan with the hot oil.

How to serve your Irish fish and chips

While it may sound obvious how to serve, ideally put together a presentation according to the origin of the dish. In Britain and in Ireland, the fish and chips are served with malt vinegar and served in a paper cone, which originally was newsprint.

To do this at home, you can replace the malt by a few drops of white vinegar and use daily to make simple cones and fill them with some other little fish and chips. Good luck with the recipe and if they want to improve, you know… come to try the fish & chips at Chipper!