St. Patrick's Day pub grub: Fish 'n Chips, more!

With St. Patrick's Day tomorrow, "The Early Show" started the party off early, as contributor Katie Lee offered recipes for some easy and delicious Irish pub favorites.

And since St. Patty's Day is about the drinks as well as the food, Katie incorporated a traditional Irish beer into her fish 'n chips recipe, and a shot of Jameson Irish Whiskey into her bread pudding.

RECIPES

Beer-Battered Fish and Chips w/ Lemon Caper Tartar Sauce

INGREDIENTS:

  • Peanut oil or vegetable oil
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 (12 ounce) lager beer (like Harp)
  • 2 egg whites, whipped to soft peaks
  • 1 1/2 pounds firm white fish fillets, like cod or haddock
  • Baked "chips" (recipe follows)
  • Lemon Caper Tartar sauce (recipe follows), malt vinegar, and Lemon wedges, for serving

  • METHOD:

Pour the peanut oil into a deep pan and preheat to 375 degrees F.

While the oil is preheating, in a medium bowl, mix flour, salt, garlic, paprika, and pepper. Mix in the beer, and then fold in the egg whites. Dip the fish fillets into the mixture and allow the excess to drip off. Place in the oil and fry about 4 minutes, turning once, until golden brown. Drain on paper towels and serve.

Baked "Chips"

INGREDIENTS:

  • 2 large russet potatoes, cut into French-fry size pieces
  • 2 tablespoons oil
  • Salt

METHOD:

Preheat oven to 400 degrees F. In a large bowl, toss potatoes with oil and a little salt. Place on a greased baking sheet. Bake about 25 minutes, until lightly browned and tender. Season with salt to taste.

Lemon Caper Tartar Sauce

INGREDIENTS:

  • 1/2 cup mayonnaise
  • 2 Tablespoons pickle relish
  • 1 Tablespoon lemon juice
  • 1 Tablespoon capers, rinsed and drained
  • 1 teaspoon Dijon mustard

METHOD:

Mix all ingredients. Refrigerate until serving.

Caramelized Apple-Pecan Brioche Bread Pudding with Irish Whiskey Sauce

INGREDIENTS:

  • 1 loaf brioche, or white country bread, cut into cubes
  • 1 cup apples, peeled, cored and diced
  • 1/2 cup yellow raisins
  • 1/2 cup white chocolate chips
  • 1/2 cup pecans, chopped
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 4 cups whole milk

METHOD:

In a large bowl, combine bread, apples, raisins, white chocolate chips, and pecans. Set aside.

In a medium bowl, whisk eggs, sugar, brown sugar, cinnamon, nutmeg, ginger, salt, vanilla, and milk until well combined. Pour mixture over bread. Cover and refrigerate for at least one hour and up to overnight.

Bake at 350 degrees F for 1 hour in a greased 10 x 14 baking dish. Serve with Irish Whiskey Sauce.

Irish Whiskey Sauce

INGREDIENTS:

  • 2 Tablespoons cornstarch
  • 1/2 cup Irish whiskey, like Jameson Irish Whiskey
  • 2 1/2 cups heavy cream
  • 1/2 cup sugar

METHOD:

In a small bowl, whisk cornstarch into whiskey until it is dissolved.

In a saucepan over medium high heat, bring sugar and cream to a low simmer. Whisk in whiskey mixture. Bring to a boil and reduce heat to a simmer until it thickens, about 4 minutes. Serve warm.

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