best fish and chips in Dublin

Best Fish and Chips in North Dublin

Fish ‘n’ chips appear on so many menus around Dublin but the very best need to have the perfect balance between chunky, flaky fish – fresh fish is a must – and light crispy batter cooked to perfection. Enjoyed with an Underdog or PASSifyoucan of course!

We think the following fulfil those simple, yet important criteria, and if you have your own personal preferences do let us know.

Beshoffs

Before we get to the food from this iconic Dublin name, a little history lesson first! Founder, and former sailor with the Russian Imperial Tsarist fleet, Ivan Beshoff arrived in Dublin in 1913 and opened his restaurant. Since then Beshoff Bros fish ‘n’ chips has spanned three generations, so it is fair to say they know what they are doing when it comes to feeding Dubliners. First word goes to Tom, our resident restaurant critic, “In my opinion the best made fish element of the fish ‘n’ chips is here. The perfectly light but crispy batter accompanied by a tartar sauce and lemon wedge makes for the perfect dish.” According to Wim, “Beshoffs Howth is perfect day out. Hop on the Dart to Howth, walk the cliff, then out to the pier followed by hot fish and chips while sitting on the wall and enjoying the view. Pity they don’t serve pints!”

Beshoffs is located in Malahide, Howth & Clontarf with collection available.

Romayos

While there are plenty of more iconic establishments around the city, Romano’s in Belmayne is a brilliant all-round chipper with good portions of fish and excellent chips

Angelo’s of Portmarnock

Another one that won’t make any of the usual lists but well known and loved by people in the area. It really upped its game recently and their fish is top drawer. One thing we agreed on is with these less iconic local chippers we feel you get much more fish for your money.

Macari’s in Malahide

Another very good chipper which Tom has been known to pop in for a battered sausage after a delivery to Malahide! They serve fresh cod, ray and prawns and the fish box with fillet goujons is a real treat.

Leo Burdocks

No list of the best fish ‘n’ chips in Dublin can be taken seriously without this iconic take-away. While they have locations in Howth and Northwall the spiritual home of Burdocks will always be Christchurch where it’s been operating since 1913 with the founders naming it after their 12 year old son. Pity they don’t serve it in newspaper anymore!

Honourable mention to the recently departed Café Ciara in Howth, who did the best chips.

If Spice Bags are more your thing we’ve also the top 5 Spice Bags in Dublin.

 

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Bord Bia Irish Breweries

Interview with Bord Bia

BBQ Beer Pizza

Beer & Food Pairing: BBQ Beef Pizza

Beer and pizza. One of life’s great food pleasures.

Yes you can pick up the phone and have it delivered, or dig out that pepperoni pizza that’s been lying in the freezer for weeks, but we prefer to take the time to make our own creation. It’s not as much work as you might think, tastes great and you get that sense of achievement when you take it out of the oven.

This recipe is perfect for using left over beef from a Sunday roast, and is great with any red meat. If you are using left overs from the roast beef keep 100ml of the cooking juices, more on that later.

The sweetness of the sauce and caramelized onions means it pairs amazingly well with our PASSifyoucan Pale Ale.

Pizza Dough

It all starts with the dough and there are lots of recipes out there which pretty much have all the same ingredients and method. Check out out our Handsome Jack pizza dough recipe for a dough with a little bit of hoppy goodness!

BBQ Sauce 

We’re going with a BBQ sauce rather than the classic tomato sauce as it works so well with the toppings and is a far cry from the overly sweet BBQs sauces that comes with take-out pizzas. We got this recipe from the Saturday Pizzas book from the Ballymaloe Cookery School.

Ingredients (Makes 240 ml)

220ml tomato ketchup

100ml water (Tip: Keep the beef cooking juices and use instead of the water for extra flavour!)

1 tbsp dark brown sugar

1 tbsp Worcestershire sauce

1 tsp red wine vinegar

1/2 tsp paprika

1/4 tsp mustard powder / dijon mustard

Pinch of salt & pepper

Method

Put all the ingredients into a small saucepan and bring to the boil, then remove from the heat and allow to cool. That’s it!

 

Toppings

1 bag Mozzarella

120g Sun-dried tomatoes

120g Shredded spinach

2 red onions for the caramelized onions

Shredded beef

Method

Slice the onions. Heat a pan on medium high heat, add a little butter. Add the sliced onions and stir to coat them with the melted butter. Reduce the heat to low, cover and cook slowly for a minimum of 15 minutes, stirring occasionally.

When the pizza bases are rolled out and ready use a ladle or a big spoon to pour the BBQ sauce onto the middle of the base and spread it around with the back of the ladle or spoon. You only want a thin layer of sauce!

Spread a big handful of the mozzarella evenly on top of the base. Scatter the shredded beef, shredded spinach, sun-dried tomatoes and caramelized onions on top.

Put the pizzas into a preheated oven, 150 degrees/ gas mark 2 and cook for 7 to 10 minutes. The bottom and crust should be cooked through.

Take out of the oven, let rest for a minute, slice up and enjoy!