You can even wrap them in brown paper if you want!


  • 2 pieces gurnard per person
  • flour
  • pepper and salt
  • tartar sauce:
  • 2 shallots (finely chopped)
  • 4 gherkins (finely chopped)
  • 1 tblsp capers (roughly chopped)
  • small bunch of tarragon (chopped)
  • small bunch of chives (chopped)
  • small bunch of parsley (chopped)
  • 1 hard boiled egg (grated)
  • 1 lemon
  • rock salt
  • homemade mayonnaise
  • homemade mayonnaise:
  • two egg yolks
  • mustard
  • 300-400ml vegetable oil
  • extra virgin olive oil
  • lemon juice
  • beer batter:
  • 250 g strong lour
  • 200 g rice flour
  • 50 g corn flour
  • 20 g salt
  • 20 fresh yeast
  • 20 g sugar
  • 625 ml beer


  • Homemade Mayonnaise:
  • Firstly to make the make the mayonnaise.
  • Put the two egg yolks and mustard into a bowl and whisk together, gently pour in the vegetable oil whisking continually.
  • The idea is to slowly pour the oil, while whisking continually. The mixture will emulsify, thicken and be yellow in colour.
  • Taste to check seasoning, adjust to flavour
  • Finish by whisking a little extra virgin olive oil and lemon juice into the mixture.
  • Check seasoning and adjust, it may need a little more salt or some lemon juice.
  • Tartar Sauce:
  • In a large bowl mix all the ingredients together, squeeze some lemon into the bowl and mix.
  • Check seasoning and adjust if necessary.
  • Beer Batter:
  • Mix all the ingredients whisk in the beer.
  • Leave in a warm place for 1 hour.
  • The batter is now ready to use.
  • Deep Fried Fish:
  • Heat some oil in a deep fat fryer, take out the basket.
  • Dust the fish in seasoned flour.
  • Put the fish in to the beer batter and make sure that all the fish is covered in batter. 
  • Gently lay the fish into the heated oil one or two pieces at a time. Allow to cook for 5-6 minutes until golden. 
  • Remove with a tongs and drain on kitchen paper.
  • Serve with chips and homemade tartar sauce.

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