Waterside fish fry as seen on George Hirsch Lifestyle — Waterside fish fry as seen on *George Hirsch Lifestyle* WATCH on PBS PASSPORT

The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.

With its mild flavor, low-fat content, and dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips, along with haddock and plaice.

George's Beer Batter Cod

makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

Freshly ground black pepper to taste

2 eggs

1 teaspoon hot sauce

1 cup beer, a strong full-flavored Stout or India Pale Ale

vegetable oil for frying

2 pounds cod fillet, cut into serving pieces

Malt vinegar for serving. FOLLOW THE RECIPE INSTRUCTIONS BELOW

Combine 1 cup of the flour, sugar, baking powder, and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, constantly stirring, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.

Heat 2 to 3 inches of oil to 370 degrees F. in a deep saucepan or deep-fat fryer.

Dredge the cod in the remaining 1/4 cup flour, shaking off any excess, and dip it into the batter.

Carefully slip the pieces into the hot fat and cook until brown on both sides, turning the fish once with a wire skimmer. Remove the fish with a skimmer and drain on a wire cooling rack to keep it crispy. Serve with French fries, malt vinegar, and a good Classic or Garlic Aïoli.

***I invite you to Subscribe to my You Tube Channel, enjoy + Like as you view***

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Lá Fhéile Pádraig: Gaelic for Saint Patrick's Day or St. Paddy's. I like to use day-old French bread in my bread pudding recipe, or Cinnamon-raisin bread, sweet rolls, and even leftover Irish Soda Bread can also be used. Serve with a vanilla ice cream spiked with a wee bit of Irish. Slàinte

Irish Bread Pudding

Makes 10-12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Granny Smith or baking apples, peel, cored, and chopped

3-4 cups cubed dry French Bread, Irish Soda, Brown Bread, or Cinnamon Raisin Bread

1/2 cup chopped walnuts or pecans

1/2 cup raisins, plumped in 1 cup hot water for 5 minutes

2 Tablespoons butter, melted

4 cups milk

8 eggs

1 cup sugar

2 Tablespoons cocoa powder

2 Tablespoons vanilla

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/4 cup Irish Whisky

Preheat oven to 375 degrees. Pre-grease an 8 x 8-inch or 10-inch round cake pan.

CLICK to Watch classic Irish segment Pubs, Pints, People from George Hirsch Living it UP! — **CLICK to Watch** classic Irish segment Pubs, Pints, People from *George Hirsch Living it UP!*

Combine the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and cocoa powder in a medium bowl and beat with a whisk until well blended. Add whiskey and slowly pour over the bread mixture. Add optional chopped chocolate. Poke the bread, completely covered with the milk mixture, and let sit for 10-15 minutes.

Place a pan larger than the cake pan or skillet in preheated oven and place the pan holding the bead pudding inside. Immediately fill the outer pan with enough hot water to come up one inch on the sides of the bread-pudding pan.

Bake at 375 degrees F. for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes. Remove the bread pudding and allow to set for twenty minutes before serving. Serve with ice cream and a good Irish Coffee! Sláinte!