Ian M.
New member
An Ulster Fish "fry" is Pub Grub at it's best! It's a meal that made places like Leo Burdocks in Dublin famous and can easily be duplicated at home:
1 egg yolk
1/4 cup beer
1/4 cup water
1/2 tsp. salt plus salt to taste
3/4 cup all-purpose flour
4 large baking potatoes, peeled
Canola oil for frying
1 egg white
1 pound Haddock, boned, skinned and cut into 2-inch chunks
Freshly ground pepper to taste
Malt vinegar for serving
Lemon wedges for garnish
In a small bowl, whisk together the egg yolk, beer, water and 1/2 tsp. salt. Whisk in the flour until smooth. Set aside for 30 minutes.
Cut the potatoes into 1/2-inch thick strips or slices and place in a bowl of cold water to prevent discoloring.
Fill an electric skillet or Dutch oven 2/3 full with oil and heat it to 375 degrees F. While oil is heating, beat the egg white until soft peaks form, then fold it into the batter to lighten it. Dip the fish in the batter and fry in batches, until golden brown, 4 to 5 minutes. Using a slotted spatula, transfer the fish to paper towels to drain. Place the filets on a baking sheet and transfer to a 200 degree F oven to keep warm.
Drain the potatoes and pat dry with paper towels. Strain the oil used to fry the fish. In the same pan used to fry the fish, reheat the oil to 375 degrees F and fry the potatoes in batches until brown, 3 to 5 minutes. Serve immediately with the fish, with malt vinegar and lemon wedges alongside.
1 egg yolk
1/4 cup beer
1/4 cup water
1/2 tsp. salt plus salt to taste
3/4 cup all-purpose flour
4 large baking potatoes, peeled
Canola oil for frying
1 egg white
1 pound Haddock, boned, skinned and cut into 2-inch chunks
Freshly ground pepper to taste
Malt vinegar for serving
Lemon wedges for garnish
In a small bowl, whisk together the egg yolk, beer, water and 1/2 tsp. salt. Whisk in the flour until smooth. Set aside for 30 minutes.
Cut the potatoes into 1/2-inch thick strips or slices and place in a bowl of cold water to prevent discoloring.
Fill an electric skillet or Dutch oven 2/3 full with oil and heat it to 375 degrees F. While oil is heating, beat the egg white until soft peaks form, then fold it into the batter to lighten it. Dip the fish in the batter and fry in batches, until golden brown, 4 to 5 minutes. Using a slotted spatula, transfer the fish to paper towels to drain. Place the filets on a baking sheet and transfer to a 200 degree F oven to keep warm.
Drain the potatoes and pat dry with paper towels. Strain the oil used to fry the fish. In the same pan used to fry the fish, reheat the oil to 375 degrees F and fry the potatoes in batches until brown, 3 to 5 minutes. Serve immediately with the fish, with malt vinegar and lemon wedges alongside.