St. Patrick’s Day usually conjures up images of corned beef, cabbage, and green beer, but fresh seafood should also be on the menu! Ireland is located on the North Atlantic Drift, where the warm water is suited towards a huge diversity of fish, such as cod, squid, salmon, rainbow trout, and mackerel. You can find many of the same fish on the North Carolina coast!

Here are a few recipes you can make at home:

Guinness-Battered Fish & Chips

This recipe is ALL Irish! Guinness, cod, AND potatoes? Le do thoil! (Yes, please!)

Ingredients:

For the fish:

  • 4 cod fillets
  • Half can of Guinness draught
  • 1 ¾ cups flour
  • 1 tablespoon baking powder
  • Dash of salt
  • Dash of pepper
  • Vegetable oil for frying

For the Chips:

  • 4 large potatoes, peeled and cut into strips

Directions:

Pour the Guinness, flour, baking powder, salt, and pepper into a large bowl and whisk until frothy. Let the batter sit for 15 minutes. Meanwhile, heat vegetable oil in a frying pan. When the batter is ready, dust each cod fillet with flour, dip into the batter and place into the frying pan. Cook each side for approximately 5-6 minutes.

Place the potato strips in cold water. Fry in the vegetable oil until tender and dry them on paper towels. Salt liberally and enjoy!

Irish Seafood Stew

For this recipe, you can use fresh fish of your choice! We recommend salmon, cod, and shrimp, which can be found at your local Raleigh seafood market.

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 medium onions, finely chopped
  • 3 bacon slices, chopped
  • 2 bay leaves
  • 2-3 sprigs of fresh thyme
  • 3-4 potatoes, diced
  • 8 ounces of clam juice or fish stock
  • Dash of salt
  • Dash of pepper
  • 2 pounds of fresh fish of your choice, cut into bite-sized pieces
  • 2 cups of heavy cream
  • 1/2 cup milk
  • 1 tablespoon of fresh parsley, chopped finely

Directions:

In a large pot, melt the butter and sauté the onions over medium heat until soft. Add the bacon and continue to fry until it the bacon is thoroughly cooked. Add the thyme, bay leaves, and potatoes and cook for 2-3 minutes before adding the clam juice or fish stock. Season well with salt and pepper. Simmer for 10-15 minutes until the potatoes are tender yet firm. Add the seafood and simmer for 5 minutes. Turn the heat to low and stir in the parsley and cream. Heat just until warm and serve.

Fisherman’s Pie

This recipe is similar to Shepherd’s Pie but made with fresh fish. It’s delish!

  • 2 pounds cod, or any white fish fillets (without skin)
  • 3 tablespoons olive oil (separated)
  • 2/3 cups dry white wine
  • 1 tablespoon dry dill leaves
  • 1 1/4 cups sliced mushrooms
  • 6 tablespoons unsalted butter (divided)
  • 1/2 pound fresh NC shrimp (peeled and deveined)
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup heavy cream (shake well before using)
  • 2 pounds potatoes, cooked
  • Dash of salt
  • Dash of pepper

Directions:

Preheat oven to 350 degrees. Lightly coat the bottom of a large baking dish with 1 tablespoon of olive oil. Place cod fillets in the baking dish, arranging them so they do not overlap. Pour wine over the cod, and sprinkle with dill. Cover with foil, and bake for 20 minutes, or until fish starts to flake apart.

While the fish is cooking, heat 1 tablespoon of olive oil in a pan and saute the mushrooms. Set aside.

Add 1 tablespoon of olive oil to the same pan and cook the shrimp.

Remove fish from the oven, carefully pour the liquid into a measuring cup or bowl, and set aside.

Increase the oven temperature to 425 degrees.

Scatter the mushrooms and shrimp over the cod, and set aside.

Heat 4 tablespoons of butter in a pan over medium-low heat until melted. Stir in the flour, and cook for 2 minutes without browning. Stir the reserved cooking liquid into the roux. Bring to a boil while continuously stirring. Add the heavy cream and season with salt and pepper.

Pour sauce over the fish and smooth to cover completely.
Drain the cooked potatoes and mash or beat with a mixer until smooth. Add 2 tablespoons of butter, salt and pepper, and stir until melted.

Spread the mashed potatoes over the fish mixture and smooth the surface to cover it completely.

Bake for 10 to 15 minutes until golden brown.

Remove the Fisherman’s Pie from the oven and cool for 5 to 10 minutes before serving.

Enjoy Fresh Fish at the NC Farmers Market Restaurant

Find yourself craving fresh seafood after reading about these amazing Irish recipes? Visit the NC Seafood Restaurant at the NC Farmers Market in Raleigh, NC for the freshest calabash style seafood in the Triangle. We hope you will join us for a fish feast after the St. Patrick’s Day Parade on Saturday, March 17th. The parade starts at 10am and we open at 11am. Éirinn go Brách (Ireland Forever!)