On the second season of Off Menu, we stopped in Dublin and it was my first time visiting Ireland. My family has Irish descent so I went for it: pints of Guinness, learned to jig, and hunted down the city’s best fish and chips. My consensus? Nothing compares to the fish and chips at Fish Shop.
Okay, you might think more England than Ireland when you think of fish and chips but this place will change your mind. Fish Shop is a thimble-sized independent shop committed to serving sustainably-raised, top-quality local fish. Their menu is simple — everything revolves around fish and chips — but we fell for this fish sandwich that’s everything you want from great fried fish (perfectly cooked fish in a shatteringly crisp crust) but fancified with the addition of a fennel-apple slaw, an aioli, and a toasted brioche bun. Here is my take on their recipe, my Fillet O’ Fish Shop Burger recipe.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Fillet O’ Fish Shop Burger Recipe
Equipment
Ingredients
For The Aïoli:
- 2 garlic cloves grated on a Microplane
- 1/4 teaspoon kosher salt
- 1/2 cup good-quality mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1/2 lemon juiced
- Freshly ground black pepper
For The Apple Fennel Slaw:
- 1/2 lemon juiced
- 1 medium fennel bulbs fronds trimmed, halved, and core trimmed
- 1 medium Fuji apple or Pink Lady apple, cored and halved
- extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 12 medium fresh mint leaves torn just before using
For The Beer-Battered Fish:
- 1 1/2 teaspoons kosher salt
- 3/4 cup unbleached all-purpose flour or rice flour
- 1 1/2 teaspoons baking powder
- 1 cup chilled lager beer
- 1 pound cod or another firm, flaky fish like hake, haddock, or perch, cut into 4 pieces
- 1/2 cup cornstarch
For Serving:
- Brioche burger buns for serving
- Boston or Bibb lettuce for servin
Instructions
- For The Aïoli: Mash garlic with 1/4 teaspoon kosher salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and half of the lemon juice. Season to taste with salt and pepper. TIP: The aïoli can be made up to 3 days ahead. Store refrigerated in an airtight container until ready to use.
- For The Apple Fennel Slaw: Using a mandolin or very sharp knife, slice the apples and fennel paper thin. Add half of the lemon juice, a good drizzle of olive oil, and season with a pinch of each salt and pepper. Toss to coat and refrigerate until ready to use. Just before using, mix in the mint, taste and adjust seasoning as needed.TIP: The slaw can be made up to 1 day ahead. Store refrigerated in an airtight container until ready to use.
- For The Beer-Battered Fish: Whisk together the flour, 1 1/2 teaspoons of salt, baking powder, and beer and set aside to chill at least 10 minutes and up to 1 hour. When ready, place oil in a heavy-bottomed pot and heat over medium high heat to 365°F. Meanwhile, pat the fish dry and season all over with a pinch of salt. Place fish into the cornstarch, turn to coat, and shake away excess cornstarch.
- When the oil is ready, dip the fish into the batter and let the excess drip off. Place fish into the oil (you may have to do this two pieces at a time), turn every few minutes to ensure even cooking, and cook until it’s golden brown and cooked through, about 5 minutes. Remove fish with a slotted spoon then place on a paper towel-lined plate to drain and sprinkle immediately with salt.
- Assemble The Sandwiches: To assemble, spread the garlic mayonnaise across the bottom half of each brioche bun. Divide slaw among the brioche buns, top each with a fish fillet and a leaf of lettuce, close the sandwich and serve.
