This recipe is so delicious and the fish just melts in your mouth. I used Opakapaka “pakapaka” and Cod. They didn’t have the best selection of fish that day so I bought what looked the best. I used Guinness for the beer batter because it was St. Patrick’s Day! It works great and made the batter a rich maple color. Normally I make fish and chips (pictured) but for this feast I chose to do smashed potatoes. I just loved my potatoes mashed or smashed!
- 1 bottle guinness beer (cold)
- 2 cups flour
- 1 tbs baking powder
- 1 tbs salt
- 2 tsp cayenne pepper
- 2 lbs white fish
- 1/2 gallon vegetable oil
- 4- 6 yukon gold potatoes
- 2 garlic cloves
- 1/2 cup Dubliner shredded cheddar cheese
- 1/4 cup milk
- 4 tbs butter
- quarter potatoes, place them in a pot and cover with water. bring to a boil over high heat, add garlic cloves (whole) and a few pinches of salt. turn heat down to medium and cook for about 20 minutes until fork tender. shred cheddar cheese, set aside.
- in a big bowl, mix together; flour, salt, cayenne pepper and baking powder. pour in beer and whisk together.
- heat vegetable oil in a dutch oven or large pot (not cast iron) over medium high heat, until oil reaches 350. cut fish into even strips.
- lightly dredge fish strips in flour or cornstarch. shake excess flour off and dip into batter. lay fish in hot oil. gently flip fish over and let cook until golden brown. work in small batches. do not over crowd fish.
- remove from oil and let fish drain (use a baking rack with sheet pan underneath).
- drain potatoes. add butter and milk, smash potatoes, either with a fork or a potato masher. add more milk if needed to make potatoes creamy. mix in cheese and salt & pepper to taste.
Serve Guinness Battered Fish & Creamy Smashed Potatoes with malt vinegar.
For a cocktail try a Black Velvet. Mix half Guinness and half Cava or Prosecco in a champagne flute.