Fish & Chips
Pete Meyst assures that Brazenhead's fish and chips will satisfy homegrown and traveled palates alike. Brazen Head is the oldest pub in Dublin, Ireland, dating back to 1198. But for the past two decades, central Ohioans have been enjoying pints and a bit of that 12th-century pedigree at the suburban Columbus spot inspired by the original. The filets are dredged in a batter made with Guinness and then fried for just a few minutes, resulting in a crispy-yet-tender finish. Using a little bit of spice, like Tabasco, really does add to it. “Using a little bit of spice, like Tabasco, which is a very common hot sauce that most people know, it really does add to it,” says Meyst. “The vinegary side of the slaw itself helps cut through the richness of the fish. It is a heavier, more filling entree.”
*Note: As of January 2020, Brazenhead in Dublin closed. Brazenhead in Grandview is still open.
Fish & Chips | Makes 4 servings
Recipe courtesy of Brazenhead
4 large russet potatoes
2 pounds Atlantic cod (or other white fish), boned and fileted
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 12-ounce bottle Guinness stout, cold
Soybean, corn, peanut or safflower oil, enough to fill a Dutch oven or deep pot 2 to 3 inches
Salt and pepper to taste
Tabasco slaw (recipe below)
Preheat oil to 300 F. Cut the potatoes into wedges. Fry in oil for 4 minutes, remove and cool. Raise oil temperature to 350 F. Crisp the wedges by frying again for 5 minutes. Remove and season with salt and garlic powder. Drain on paper towels and set aside.
Next, preheat oil to 375 F. Mix flour, baking powder, salt and Guinness in a bowl. Dredge each fillet in flour, dip into batter, and fry until the fish floats (hold each piece of fish with tongs for the first 12 seconds of cooking to avoid sticking). Once the fish floats, cook for one additional minute. Drain on paper towels. Serve with chips and slaw on the side.
1 head green cabbage, shredded
1 red pepper, julienned
1 red onion, julienned
1/4 cup chopped cilantro
1/2 cup mayonnaise
2 tablespoons Tabasco sauce
2 tablespoons sugar
2 tablespoons salt
Mix shredded cabbage, sliced pepper and sliced onion in a large bowl. In a separate bowl, whisk together Tabasco sauce, mayonnaise, cilantro, salt and sugar. Pour mixture over vegetables and toss to coat. Set aside.