Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
for the battered fish:
1 piece of cod (approx 5oz/150g)
sunflower oil (for deep-frying)
30 g plain flour
90 g cornflour
225 ml lager/sparkling water
salt and black pepper to season
grated rind of ½ a lemon
for the chips:
2 maris piper potatoes
for the minted peas:
250 g frozen peas
0.5 a medium onion (finely chopped)
6 fresh mint leaves (roughly chopped)
squeeze of lemon juice
salt and black pepper
knob of butter
For the Battered Fish:
To make the beer batter, sift the flour and cornflour into a bowl. Make a well in the centre and add the lager.
Whisk the liquid ingredients together and then gradually whisk into the flour mixture until you have achieved a smooth batter and store in the fridge.
Cut the fish into pieces if desired, or leave the fish in one large piece.
Dust the strips of fish in a light coating of flour and then dredge in the batter, shaking off any excess.
Deep-fry for about 5 minutes, or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer. If you are cooking larger pieces of fish start cooking it in the fryer and then transfer to the oven to finish cooking.
For the Chips:
Wash and peel the potatoes.
Cut the potatoes into thick cut chips and store in water until required.
Pat the cut chips dry with a paper towel prior to cooking.
Deep fry in hot oil until almost fully cooked.
Lift the chips and allow the oil to heat back again and then drop them in for a final 30 seconds until they are crisp and golden brown.
For the Minted Peas:
For the minted peas, heat a pan on a medium heat.
Add the chopped onion and cook for 1-2 minutes until soft.
Add the frozen peas and cook for 2-3 minutes or until just soft.
Add chopped mint and a squeeze of lemon juice, combine well.
Season to taste with salt and black pepper.
Remove from heat and leave in pan until ready to serve.