(Courtesy Guinness / Chef Dennis Prescott)

Festive foods take on new meaning when made with serious beer, and who doesn’t enjoy a hot steaming dish of Fish & Chips.

This tasty recipe comes our way from The Kitchen of Chef Dennis Prescott and it uses Guinness Draught, a nitro-infused 4.2% ABV Dry Irish Stout which was developed in 1959, to mark Arthur Guinness signing his 9,000-year lease and 200 years of groundbreaking brewing.

This pub-friendly dish, which serves four, is easy to make and the beer really adds something special.

So let’s do this!

Guinness Fish & Chips  

Ingredients:

• 3 pounds russet potatoes, scrubbed and cut into thick chips
• 1 ½ pounds fresh cod fillets, cut into individual portions
• 2 ¼ cups all-purpose flour, divided
• 1 ½ teaspoons baking powder
• Zest of 1 lemon, grated
• 12-ounces Guinness Draught
• 4 teaspoons sea salt
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne
• Neutral oil, for frying
• For the Tartar Sauce
• ½ cup mayo
• 2 teaspoons Dijon mustard
• 2 tablespoon minced fresh dill
• 2 tablespoons minced capers
• 2 tablespoons finely diced dill pickles
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• 1 garlic clove, minced
• Sea salt and freshly ground black pepper

Instructions:

First, fill a large bowl with cold water. Add the chips and let soak for 30 minutes, then drain and pat dry completely.

Meanwhile, in a large bowl whisk together the beer, 1 ¼ cups of the flour, baking powder, lemon zest, and 1 ½ teaspoons of salt until smooth. In a shallow bowl, whisk together the remaining flour, 2 teaspoons of salt, cayenne, and garlic powder.

In a Dutch oven (or heavy bottomed pot) heat 3 inches of neutral oil to 300 degrees F. Working in batches as necessary, add the potatoes and cook until they just start to soften, about 4 – 5 minutes. Remove with a slotted spoon and transfer to a wire rack set over paper towels.

Increase the oil temp to 350 degrees F.

Season the fish well with the remaining salt, then dredge in the flour mixture coating well, then the batter, allowing any excess batter to drip off. Working in batches as necessary, add the fish to the batter and cook, flipping halfway through, until golden and cooked through, about 6 – 7 minutes. Remove and transfer to a paper towel lined plate.

Again, working in batches, add the potatoes to the oil and cook until golden and crispy, about 5 minutes, then toss with sea salt.

Open another Guinness and enjoy!

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