I have the beer. Let’s go on the batter.

Here in Dublin, the temptation to find a snug and enjoy a few pints is never far away. We have a long and rich pub tradition. A night spent on the drink in Dublin attracts numerous colloquialisms: “A few scoops.”, the great understatement “A couple of pints.” and my favourite “On the batter”. I have no idea where the expression comes from. Perhaps it refers to where the evening would often conclude? In the chipper, where most things bar the chips are deep-fried in batter. Those who know me well know of my links with the Irish Traditional Italian Chippers Association. So you also know that I am putting my neck on the block with our Italian friends by trying my own variation. Stefano Vozza suggested that I try the Carlow Brewing Company stout for my Beef & Guinness Stew. I will, I promise, but for this recipe I am trying their pale ale.

Beer Battered Cod and Winter Vegetable Chips

The ingredients

• Good fillets of fresh cod
• An egg
• 100 grams of flour
• A pinch of salt
• A bottle of beer (O’Hara’s Pale Ale this time)
• A lemon
• Two sweet potatoes
• Two parsnips
• Two red onions
• A head of garlic cloves

First skin the fish. This is really easy to do if you have a good, sharp knife. Place it skin side down and cut between the flesh and the skin. Fold the fish back as you cut.

Skin the fish by holding the skin and folding the fish back as you cut.

This dish works only if you use very fresh fish. This is a beautiful piece of cod.

Using really fresh fish is essential to a great result.

Peel the vegetables and toss them in some olive oil. Add black pepper and roast them in the oven at 200 degrees celsius for 30 minutes or so.

The winter vegetables tossed in olive oil and black pepper

Make the batter

Sift the flour. Add some salt, break in an egg.

Sift the flour, add the egg mix and then add the beer.

Beat it until it is lump-free. Add as much beer as is needed to thin the batter enough. I like it pretty light.

My whisk is missing in action and I have to use this thing instead. It is normally used to take lumps out of gravy – Not that I EVER get lumps in my gravy.

Dredge the fish in flour. dip it in the batter and fry in plenty of oil. Deep fry it if you are prepared to do the washing up afterwards. Otherwise, use a wok.

You can fry using a lot less oil if you have a wok. Regulating the temperature is the key to getting this cooked correctly.

Then drain on old newspapers or kitchen paper. Get it all onto a plate and serve.

The cod was fantastic. The batter really light and tasty. The vegetables added another dimension of flavour.

The meal is rounded off well if you wash it down with a bottle of the beer. I did. It was a gentle night ‘on the batter’ for me.