Perfect Irish Stout Fish and Chips Using Aldi Ingredients for Around $11!
- gailannbrown701
- Feb 1
- 4 min read
These crisp and savory Fish and Chips are made with Irish-style Stout Beer and other ingredients from Aldi. They cost around $11 to serve four people.
Fish and chips are more than just a dish; they are a symbol of comfort and tradition. Whether for St. Patrick's Day or any other special day, you can add rich Irish stout to the batter and take fish and chips to a whole new level. This recipe promises mouthwatering flavors and uses affordable ingredients from Aldi, making it perfect for everyone. Ready to create a delicious meal? Let’s dive into the world of perfect Irish stout fish and chips!
Why Choose Aldi Ingredients?
Aldi is a trusted favorite among home cooks. It offers great quality at low prices, making it an excellent option for those who want to cook delicious meals without spending a fortune. For our Irish stout fish and chips, we’ll use Aldi’s frozen cod, which is sustainably sourced and costs about 50% less than many other grocery stores. We'll also use Maguires Stout, Aldi's answer to traditional Guinness Stout.
The cost of the Aldi ingredients is quite remarkable:
Aldi Cod $6 (one pound)
Stout Beer $1.25
Potatoes $1.00
Oil $3.00
$11.25
You can serve your family these fantastic fish and chipsfor under $15 for four servings. (The batter will easily cover 2 pounds of code, so if you double the fish, don't double the batter ingredients.) You can make 2 pounds of cod (8 servings) for around $16.
Note: I do not receive renumeration from Aldi in any way, but I am a dedicated Aldi customer. Call me Aldi!
The Perfect Irish Stout Fish and Chips Recipe
This recipe is courtesy of Secret Ireland, which publishes recipes and other cultural material from Irish culture. They admit to inspiration from Chef Gordon Ramsay for this dish.
Ingredients You'll Need
For the Fish and Chips:
4 large Aldi Cod fillets, about 1 pound (cod or haddock work wonderfully)
Salt and pepper, to taste
1 1/2 cup all-purpose flour, plus more for dusting
1/2 c. cornstarch
1 1/2 teaspoons baking powder
1 teaspoon salt
1 Bottle of Irish stout (like Guinness), put in the freezer for 30 minutes so it is very cold
4 large russet potatoes, peeled and cut into fries or "chips"
Vegetable oil for frying
For Serving:
Tartar sauce (store-bought or homemade)
A lemon wedge for a fresh squeeze
Preparation
Step 1: Prepare the Chips
Begin by washing and peeling your potato. Cut it into matchstick-shaped fries, which are about 1/2 inch thick. Soak the chips in cold water for about 30 minutes. This removes excess starch, allowing for a better fry, leading to chips that are fluffy inside and crispy outside.
Step 2: Prepare the Batter
While your chips soak, let’s whip up the beer batter. In a mixing bowl, combine 1 1/2 cups of flour with cornstarch, baking powder, salt, and pepper. Gradually add the Irish stout while whisking until you achieve a smooth batter. The carbonation in the stout helps create a light and crispy texture during frying. Aim for the consistency of slightly runny pancake batter. Keep this batter cold and use it quickly.
Step 3: Fry the Chips
After soaking, drain and dry your chips thoroughly.
In a deep pan or fryer, heat vegetable oil to about 350°F (175°C). Fry the chips in small batches to avoid overcrowding. Cook for 2-3 minutes (this is the first fry), remove it, and drain it on a paper towel-lined plate.
Step 4: Fry the Fish
Next, focus on frying the fish. You want the oil to be 375°F. Season the fillets with salt and pepper and lightly dust them with flour. This helps the batter stick. Dip the seasoned fish into the batter and ensure it's well-coated before gently placing it in the hot oil. Cook for 4-6 minutes, or until the batter is crispy and golden brown. Remove to a paper-towel-lined plate.
Step 5: Fry the Chips Again
With the oil again up to at least 350°F, put your fries in for a second fry. Cook for 1-2 minutes until golden brown. Remove to a paper-towel-lined plate.
Step 6: Serve and Enjoy
Once your fish is fried, it’s time to plate it up. Serve the fish alongside the crispy chips with a squeeze of lemon and your favorite tartar sauce. Each bite delivers an explosion of flavors—a delightful combination of the stout batter and tender fish! You may wish to serve your fish and chips with malt vinegar, although my Irish friends insist this is more of an English tradition than an Irish one.
Tips for the Best Irish Stout Fish and Chips
Thaw and Dry the Fish Carefully: Aldi's cod is decent quality, and each filet is wrapped individually. Thaw overnight and use within 24 hours. These "wild-caught" cod fillets are good. Choose a good wild-caught cod if you don't live near an Aldi.
Adjust the Frying Temperature: Ensure your oil is at the right temperature. A candy thermometer works great to check this; if it is too hot, it can burn the batter, and if it is too cool, it can make it greasy.
Final Thoughts
Cooking Irish stout fish and chips with Aldi ingredients is more than just preparing a meal; it becomes an enjoyable experience! With simple steps and affordable ingredients, anyone can master this delightful dish. Roll up your sleeves and get cooking—delicious fish and chips await you. Savor every bite and share this traditional yet innovative meal with family and friends.
Let the flavors whisk you away to the enchanting streets of Ireland—all from the comfort of your kitchen. Happy cooking!
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