While corned beef and cabbage is tradition on St. Patrick’s Day, it’s not the only food option out there.
If you have ever traveled across the great big pond to Europe, likely you’ve tried fish and chips. It’s a popular street food that consists of battered fish and some sort of fried potato and it’s usually served with peas and tartar sauce.
I loved this technique of taking a tried and true classic and turning into something new. These have the exact same consistency of a crab cake, but the addition of salt and vinegar chips makes them tangy and the Old Bay Seasoning gives them a kick. Serve them up with some homemade chips of your own, and you have a very unique and fun way to celebrate St. Patrick’s Day.
Fish and Chip Cakes
- 1 pound cod fillets
- 1 bottle 12 oz. Guinness or other dark stout beer
- 1 ½ cups finely crushed salt and vinegar potato chips
- ¼ cup chopped green onions
- ¼ cup minced fresh parsley
- 1 tablespoons minced fresh garlic
- 1 egg
- 1 teaspoon Old Bay seasoning
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- In a large sauté pan over medium high heat, slowly bring the beer to a boil. Add the cod filets and poach until the fish flakes easily with a fork, about 5-6 minutes. Remove the fish from the heat and set aside. Reserve 1 tablespoon of the poaching liquid
- Transfer the fish to the bowl of a food process. Add chips, green onions, parsley, garlic, egg, Old Bay seasoning, pepper, and reserved poaching liquid. Pulse the food processor several times until pieces are uniform and ingredients are blended.
- Heat oil in a large skillet over medium-high heat.
- Form cod mixture into ¼-cup sized patties. Working in patches of about 3-5 patties, fry until patties are golden brown, about 2-3 minutes per side.
- Remove patties from oil and allow to drain on a paper towel lined plate.