In celebration of St. Patrick’s Day, we offer a fresh take on Irish cuisine that replaces corned beef with updated classics. Fish and chips with Curry-Lemon Aioli pairs perfectly with a stout, Gewürztraminer or Irish whiskey. So embrace Dublin’s laid-back vibe and invite some friends over for a satisfying and delicious meal. Here is how to prepare Fish and chips with Curry-Lemon Aioli.
Ingredients for Fish
2 ½ cups all purpose flour
1 tablespoon baking powder
2 teaspoons Old Bay® Seasoning
2 12-oz. bottles beer, such as lager or amber ale
2 large eggs, beaten
1 qt. canola oil
2 lbs. cod or haddock filets, sliced uniformly into 1-inch thick pieces
Salt and pepper
Ingredients for Chips
2 lbs. russet potatoes
1 qt. canola oil
Kosher salt
Ingredients for Curry-Lemon Aioli
1 cup mayonnaise, store bought or homemade
2 teaspoons minced garlic
1 teaspoon curry powder
Pinch of cayenne
1 tablespoon fresh lemon juice
Kosher salt
Directions
For Aioli, mix mayonnaise with curry powder, garlic, cayenne and lemon juice. Season to taste with salt.
For Chips, peel potatoes on sides and leave skin on ends. Cut into 1/3-inch slices lengthwise, and then cut into 1/3-inch sticks. Place in large bowl of cold water.
Drain potatoes and dry on baking sheet lined with paper towels. Heat oil in saucepan until it reaches 325˚F. In batches, fry potatoes in 1-cup batches for 4 to 5 minutes until pale blond. Next, drain on baking sheet lined with dry paper towels. (Be careful not to add too many potatoes at once or oil temperature will drop and potatoes will not cook properly.)
Increase oil to 375˚F. Repeat process of frying potatoes in batches, this time for 2 minutes or until golden brown. Remove from oil, drain on baking sheet, and season immediately with salt.
For Fish, in large bowl, mix flour, baking powder, Old Bay and beer. Whisk until no lumps remain. Set in fridge for at least 15 minutes and up to 1 hour. Add eggs.
Heat oil to 350˚F in saucepan. Season fish on both sides with salt and pepper. Using tongs, submerge fish in batter, shake to remove excess, and gently place in oil. Fry in batches for 3 to 4 minutes, or until golden brown. Remove from oil and place on baking sheet with paper towels. Season with salt and serve immediately.
