Name: Irish Fish and Chips with Colcannon
Total time: 50 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 1 lb haddock or pollock; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup cold beer; vegetable oil for frying; 1 lb potatoes; 1/2 head kale or cabbage; 1/2 cup milk; 1/4 cup butter; salt and pepper to taste

A variation of the classic British dish, served with colcannon, a traditional Irish mashed potato dish with kale or cabbage.

Method

Preheat oil in a deep fryer or large pot to 375°F (190°C).
In a bowl, mix flour, baking powder, and salt. Gradually add cold beer, stirring until a thick batter forms.
Dip the fish fillets in the batter, ensuring they are fully coated.
Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 6-8 minutes.
While the fish is frying, peel and cut the potatoes into chunks. Boil them until tender, then mash with milk, butter, salt, and pepper.
Chop the kale or cabbage and cook it in a separate pan until wilted. Mix it into the mashed potatoes.
Drain the fish and serve with colcannon.