Fish and Chips
Irish chef Cathal Armstrong makes fish and chips, a popular meal on Saint Patrick's Day. Part 1.
Battered Cod
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Fish and Chips
Irish chef Cathal Armstrong makes fish and chips, a popular meal on Saint...
Watch the Video
Fish and Chips
Irish chef Cathal Armstrong makes Marie Rose, Kitty O'Shea, and tartar sauces to...
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The Martha Stewart Show, March Winter 2007
- Yield Serves 4
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Ingredients
- 2 cups all-purpose flour, plus more for dredging
- Coarse salt
- 1/4 teaspoon baking soda
- 4 cups canola oil
- 2 pounds skinless cod fillets, cut into 4 pieces
- Marie Rose Sauce
- Kitty O'Shea Sauce
- Cathal Armstrong's Tartar Sauce
Directions
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Place 1 3/4 cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, 1/2 teaspoon salt, and baking soda. Strain through a fine mesh sieve set over a large bowl.
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Heat oil in a large saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place 1 cup flour in a shallow dish. Working with one piece of cod at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer cod to a wire rack and sprinkle with salt. Repeat process with remaining fish and batter. Serve immediately with desired sauces.
It was a bit bland :-(
Hands down this is the BEST most AUTHENTIC and easy recipe I have ever tried at home. This produces that pub experience and so simple,no guiness no cornmeal or anything fancy yet it is superb! My entire family LOVES this recipe.