This is a great take on good old fish and chips. The hasselback potatoes are one of my favourite ways of cooking potatoes, they turn golden brown and beautifully crispy. Don’t be afraid of shallow frying the fish, once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.
Crispy Hasselback Potatoes:
Approximately 20 baby potatoes
2 tbsp of melted butter
A generous pinch of sea salt
Beer Batter Fish:
4 skinless and boneless fish fillets, cut into goujon sized pieces
125g of plain flour
280ml of cold beer
3-4 tbsp of plain flour, to coat the fish
Sea salt and ground black pepper
Sunflower or rapeseed oil to fry
A few lemon wedges to serve
Wooden spoon
Roasting tray
High-sided frying
Mixing bowl
My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I’m there in an instant. This recipe is from my cookbook HomeCooked.