50+ Delicious St. Patrick’s Day Fish Recipes to Celebrate Irish Flavors

St. Patrick’s Day isn’t just about green beer and shamrocks—it’s also a wonderful opportunity to explore the rich culinary traditions of Ireland, especially when it comes to seafood.

Whether you’re planning a festive dinner party or simply looking to honor Irish heritage with a special meal, incorporating fish into your celebration is a nod to the country’s coastal bounty.

From comforting stews to crispy fried classics, these 50+ St. Patrick’s Day fish recipes will inspire you to create delicious dishes that blend Irish tradition with a modern flair.

This collection features something for everyone—rich fish pies, light and zesty smoked salmon dishes, and indulgent beer-battered fish.

With a focus on using fresh, wholesome ingredients, these recipes are perfect for honoring the spirit of the holiday while delighting your taste buds.

Let’s dive into the sea of Irish-inspired flavors that will make this St. Patrick’s Day truly unforgettable!

50+ Delicious St. Patrick’s Day Fish Recipes to Celebrate Irish Flavors

With this curated selection of 50+ St. Patrick’s Day fish recipes, you’re equipped to create a feast that celebrates the best of Irish seafood traditions.

Whether you’re preparing a hearty fish stew, crafting elegant smoked salmon appetizers, or delighting in the crispy crunch of beer-battered fish, these recipes bring authentic Irish flavors to your table.

St. Patrick’s Day is a celebration of community, culture, and great food.

These fish recipes offer a versatile and creative way to honor the holiday, ensuring there’s something delicious for everyone.

So, gather your ingredients, raise a toast to Irish heritage, and let the festivities begin with these flavorful dishes that truly capture the spirit of the day.

St. Patrick’s Day Beer-Battered Fish & Chips

This classic Irish-inspired dish features crispy, golden fish with a flavorful beer batter, served alongside crispy fries. Perfect for St. Patrick’s Day, this recipe brings together the hearty tradition of fish and chips with a bit of Irish flair.

Ingredients

• 4 white fish fillets (cod or haddock recommended)
• 1 cup all-purpose flour
• 1 cup Irish beer (preferably a lager or pale ale)
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp pepper
• 2 large potatoes, sliced into fries
• Vegetable oil, for frying
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the fries: Peel and slice the potatoes into thin fries. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches for about 4-5 minutes or until golden brown. Drain on paper towels and set aside.
2. Make the batter: In a mixing bowl, combine the flour, baking powder, salt, and pepper. Gradually add the beer, whisking until the batter is smooth and slightly thickened.
3. Prepare the fish: Pat the fish fillets dry with paper towels. Dredge them lightly in flour, then dip them into the batter, ensuring the fish is well-coated.
4. Fry the fish: Heat vegetable oil in a pan or deep fryer to 375°F (190°C). Fry the battered fish for about 4-5 minutes, turning them halfway through, until golden brown and crispy.
5. Serve: Serve the fish and chips hot with lemon wedges and a sprinkle of fresh parsley.

For a truly festive touch, serve with a side of tartar sauce or a creamy dill dip. The beer batter provides a deliciously crisp texture, and the combination of hot, crispy fish with perfectly fried chips is a satisfying treat. This dish is sure to make your St. Patrick’s Day celebration both delicious and memorable.

Irish Smoked Salmon on Soda Bread

This dish combines the richness of smoked salmon with the hearty texture of homemade Irish soda bread. It’s a simple yet elegant recipe that’s perfect for brunch or as an appetizer on St. Patrick’s Day.

Ingredients

• 4 slices of Irish soda bread (store-bought or homemade)
• 4 oz smoked salmon
• 1 tbsp cream cheese
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Fresh chives, chopped, for garnish
• Black pepper, to taste

Instructions

1. Prepare the soda bread: If using store-bought Irish soda bread, lightly toast the slices for added texture. If making your own, bake the bread according to your recipe and slice into thick pieces.
2. Assemble the dish: Spread a thin layer of cream cheese on each slice of soda bread.
3. Add the salmon: Place a generous portion of smoked salmon on top of the cream cheese.
4. Finish with garnishes: Drizzle lemon juice over the salmon, sprinkle with fresh dill and chopped chives, and season with freshly cracked black pepper.
5. Serve: Serve immediately as a light, savory snack or as a starter for a St. Patrick’s Day meal.

The richness of the smoked salmon contrasts perfectly with the tangy cream cheese and the soft, slightly sweet soda bread. Each bite offers a delightful balance of flavors, making this a sophisticated yet easy dish to celebrate the holiday. It’s ideal for those looking for a lighter, yet indulgent option to enjoy on St. Patrick’s Day.

St. Patrick’s Day Fish Tacos with Cabbage Slaw

Bring a bit of Irish spirit to your tacos with this recipe featuring beer-battered fish, topped with a refreshing cabbage slaw. This is a fun and modern twist on traditional Irish fare, perfect for anyone looking to try something different this St. Patrick’s Day.

Ingredients

• 4 white fish fillets (cod or tilapia work well)
• 1 cup flour
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp salt
• 1 egg
• 1 cup Irish stout beer
• 8 small corn tortillas
• 1 cup shredded cabbage
• ½ cup shredded carrots
• ¼ cup fresh cilantro, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp mayonnaise
• 1 tbsp lime juice
• Hot sauce, to taste

Instructions

1. Make the slaw: In a bowl, combine the shredded cabbage, carrots, cilantro, apple cider vinegar, mayonnaise, and lime juice. Toss until well mixed and set aside.
2. Prepare the fish: In a separate bowl, whisk together the flour, paprika, garlic powder, and salt. Dip the fish fillets into the egg, then coat them in the seasoned flour mixture.
3. Fry the fish: Heat oil in a pan to 375°F (190°C). Fry the fish for about 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
4. Warm the tortillas: Heat the tortillas on a dry skillet for about 30 seconds per side until soft and warm.
5. Assemble the tacos: Place two fish fillets on each tortilla, top with the cabbage slaw, and drizzle with hot sauce, if desired.
6. Serve: Serve immediately with a lime wedge on the side for an added zesty kick.

These tacos bring a refreshing twist to St. Patrick’s Day by pairing crispy beer-battered fish with a tangy, crunchy cabbage slaw. The combination of flavors is perfectly balanced, making these fish tacos a crowd-pleasing option that’s easy to make and enjoy. They offer a playful, modern approach to traditional Irish dishes, making them a fun choice for anyone looking to celebrate the holiday in a new and exciting way.

St. Patrick’s Day Grilled Fish with Herb Butter

For a lighter and flavorful twist on St. Patrick’s Day, this grilled fish with a fragrant herb butter is simple, healthy, and packed with fresh flavors. The combination of tender fish and creamy herb butter is perfect for those who want to keep the celebration light yet indulgent.

Ingredients

• 4 white fish fillets (such as cod, tilapia, or bass)
• 3 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh chives, chopped
• 1 garlic clove, minced
• Zest of 1 lemon
• Salt and pepper, to taste
• 1 tbsp olive oil
• Lemon wedges, for serving

Instructions

1. Prepare the herb butter: In a small bowl, combine softened butter with parsley, thyme, chives, garlic, and lemon zest. Season with salt and pepper, then mix until fully incorporated. Set aside.
2. Grill the fish: Preheat the grill to medium-high heat and brush the fish fillets with olive oil. Season both sides of the fillets with salt and pepper. Grill the fish for 3-4 minutes per side, or until cooked through and easily flaked with a fork.
3. Serve: Once grilled, place the fish on a platter and top with a generous dollop of the herb butter. Allow it to melt over the warm fish. Serve with lemon wedges on the side for added freshness.

This grilled fish with herb butter offers a lighter alternative to the usual fried options, yet still brings robust flavors that are perfect for St. Patrick’s Day. The fresh herbs and lemon zest elevate the dish, adding a fragrant and vibrant twist. Paired with a simple green salad or roasted vegetables, this is a refined yet easy dish to celebrate in style.

Irish-Style Fish Chowder

This hearty and comforting fish chowder is a classic Irish dish that combines tender white fish with a creamy broth, making it an ideal choice for a cozy St. Patrick’s Day meal. With potatoes and leeks, this dish is satisfying and perfect for those craving a traditional Irish experience.

Ingredients

• 1 lb white fish fillets (cod or haddock, cut into bite-sized pieces)
• 2 tbsp butter
• 1 large leek, thinly sliced
• 1 onion, chopped
• 3 medium potatoes, peeled and diced
• 4 cups fish stock (or vegetable stock)
• 1 cup heavy cream
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the vegetables: In a large pot, melt the butter over medium heat. Add the sliced leek and onion, and cook for 5-7 minutes, or until softened. Add the diced potatoes and cook for an additional 3-4 minutes.
2. Simmer the chowder: Pour in the fish stock and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
3. Add the fish: Once the potatoes are cooked through, add the fish pieces to the pot. Stir in the cream and fresh thyme, and season with salt and pepper. Simmer for another 5-7 minutes, or until the fish is cooked through.
4. Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot.

This Irish-style fish chowder is rich, creamy, and perfect for warming up on St. Patrick’s Day. The combination of tender fish, creamy broth, and soft potatoes creates a heartwarming dish that will leave you satisfied and full. It’s a comforting, traditional choice for anyone looking to enjoy the holiday with a hearty, flavorful soup.

St. Patrick’s Day Fish Cakes with Mustard Dill Sauce

These crispy fish cakes are made with flaky white fish, mashed potatoes, and fresh herbs. Served with a tangy mustard dill sauce, they are an easy yet elegant dish for celebrating St. Patrick’s Day.

Ingredients

• 2 cups cooked white fish (cod or haddock), flaked
• 2 cups mashed potatoes
• 1 small onion, finely chopped
• 1 egg, beaten
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp Dijon mustard
• 1 tbsp mayonnaise
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Olive oil, for frying

Instructions

1. Make the fish cakes mixture: In a bowl, combine the flaked fish, mashed potatoes, chopped onion, parsley, and dill. Season with salt and pepper. Add the beaten egg and mix until everything is well combined. Shape the mixture into small patties, about 2-3 inches wide.
2. Cook the fish cakes: Heat olive oil in a large skillet over medium heat. Fry the fish cakes for about 3-4 minutes on each side, or until golden brown and crispy.
3. Prepare the mustard dill sauce: In a small bowl, whisk together the Dijon mustard, mayonnaise, and lemon juice. Season with a pinch of salt and freshly ground black pepper.
4. Serve: Serve the fish cakes warm with a generous dollop of the mustard dill sauce on the side.

These fish cakes are crispy on the outside and soft on the inside, with the perfect balance of flavors from the fish, potatoes, and herbs. The tangy mustard dill sauce complements the richness of the fish cakes, making this a satisfying and flavorful dish. Whether as a main or appetizer, these fish cakes are a great way to bring something new to your St. Patrick’s Day feast.

St. Patrick’s Day Fish and Leek Pie

This hearty and comforting fish pie combines flaky white fish with a creamy leek and potato filling, all encased in a golden, buttery pie crust. It’s a classic dish with an Irish twist, perfect for a St. Patrick’s Day celebration that’s both delicious and satisfying.

Ingredients

• 1 lb white fish fillets (cod or haddock), cut into bite-sized pieces
• 2 tbsp butter
• 1 leek, finely sliced
• 1 medium onion, chopped
• 2 medium potatoes, peeled and diced
• 1 cup fish stock (or vegetable stock)
• 1 cup heavy cream
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 sheet of puff pastry or pie dough
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the leek and onion and sauté until softened, about 5-7 minutes. Add the diced potatoes and cook for an additional 3-4 minutes.
2. Make the filling: Pour in the fish stock and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Stir in the heavy cream and fresh thyme, and season with salt and pepper. Once the mixture is thickened, add the fish pieces and cook for another 5-7 minutes, until the fish is cooked through. Stir in the fresh parsley and remove from heat.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the puff pastry or pie dough on a floured surface. Fit it into a pie dish and spoon the fish and leek mixture into the crust. Cover with another layer of pastry, sealing the edges. Cut a few slits in the top to allow steam to escape. Brush the top with a beaten egg to give it a golden finish.
4. Bake: Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
5. Serve: Let the pie cool slightly before serving. Enjoy with a fresh green salad or some roasted vegetables on the side.

This fish and leek pie is a wonderful, indulgent dish that combines creamy textures with savory flavors. The fish is tender and flakey, while the creamy filling is rich yet light, making it an ideal comfort food for St. Patrick’s Day. The crispy pastry crust adds the perfect finishing touch, creating a delicious contrast with the soft interior.

St. Patrick’s Day Fish Tartar Bites

These bite-sized fish tartar appetizers are the perfect finger food for a St. Patrick’s Day party. Made with fresh fish, a crispy crust, and a tangy tartar sauce, these bites are both savory and easy to eat.

Ingredients

• 1 lb white fish fillets (cod or tilapia), cut into small cubes
• 1 tbsp olive oil
• ½ cup breadcrumbs
• 1 egg, beaten
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• ½ tsp Dijon mustard
• Salt and pepper, to taste
• 1 cup tartar sauce (store-bought or homemade)

Instructions

1. Prepare the fish mixture: In a large bowl, combine the cubed fish, fresh parsley, lemon juice, Dijon mustard, salt, and pepper. Gently mix everything together until well incorporated.
2. Form the bites: Take small portions of the fish mixture and roll them into small balls or patties, about 1-2 inches in diameter.
3. Coat and fry the bites: Dip each fish bite into the beaten egg, then roll it in breadcrumbs to coat evenly. Heat olive oil in a frying pan over medium heat and cook the fish bites for 3-4 minutes per side, until golden brown and crispy.
4. Serve: Serve the fish tartar bites warm with a side of tartar sauce for dipping.

These fish tartar bites are crispy, savory, and incredibly satisfying. The fish mixture is subtly seasoned with fresh herbs and tangy mustard, while the breadcrumbs create a perfect crunch. They are great as an appetizer or snack, ideal for St. Patrick’s Day gatherings. The homemade or store-bought tartar sauce provides a creamy and zesty dip that complements the rich flavors of the fish bites.

St. Patrick’s Day Poached Salmon with Irish Whiskey Glaze

This elegant poached salmon recipe is infused with the bold flavors of Irish whiskey, creating a deliciously unique glaze that adds richness and depth to the dish. It’s a fantastic way to celebrate St. Patrick’s Day with a refined, flavorful meal.

Ingredients

• 4 salmon fillets (skin-on)
• 1 cup Irish whiskey
• 1 cup vegetable or chicken broth
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 tbsp butter
• Fresh dill, for garnish
• Salt and pepper, to taste

Instructions

1. Poach the salmon: In a large, deep pan, combine the Irish whiskey and broth. Bring the mixture to a gentle simmer over medium heat. Season the salmon fillets with salt and pepper and place them skin-side down in the liquid. Cover and poach for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
2. Make the glaze: While the salmon is poaching, whisk together the honey, Dijon mustard, and lemon juice in a small bowl. Once the salmon is cooked, remove it from the pan and set aside.
3. Reduce the poaching liquid: Turn the heat up on the pan and reduce the poaching liquid by half. Stir in the honey-mustard glaze and let it simmer for another 3-4 minutes until thickened.
4. Serve: Place the poached salmon fillets on plates and drizzle the Irish whiskey glaze over the top. Garnish with fresh dill and serve immediately.

This poached salmon with Irish whiskey glaze offers a rich, sophisticated flavor that pairs beautifully with the delicate fish. The glaze is slightly sweet, tangy, and packed with the warm depth of Irish whiskey, making this dish an elegant choice for St. Patrick’s Day. The salmon remains tender and moist from poaching, creating a light but flavorful meal that is sure to impress.

St. Patrick’s Day Fish Stew with Carrots and Potatoes

This hearty Irish-inspired fish stew is a comforting and warming dish, perfect for St. Patrick’s Day. Packed with fresh fish, tender carrots, and potatoes, it’s a classic one-pot meal full of robust flavors that can be enjoyed by the whole family.

Ingredients

• 1 lb white fish fillets (cod or haddock), cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 4 cups fish stock (or vegetable broth)
• 1 cup white wine
• 1 tsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Cook the vegetables: Add the sliced carrots and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
3. Simmer the stew: Pour in the fish stock and white wine, bringing the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes and carrots are tender.
4. Add the fish: Once the vegetables are cooked, add the chunks of fish to the pot. Stir in the thyme, salt, and pepper, and simmer for another 5-7 minutes, until the fish is fully cooked.
5. Serve: Ladle the stew into bowls, sprinkle with fresh parsley, and serve with lemon wedges on the side for a zesty finish.

This fish stew is the epitome of comfort food, perfect for a chilly St. Patrick’s Day evening. The tender fish and vegetables create a satisfying, well-rounded meal, while the broth is light yet flavorful. The addition of white wine and fresh herbs enhances the overall taste, making this dish a flavorful and nourishing option for any celebration.

St. Patrick’s Day Fish Tacos with Cucumber Salsa

These fresh and zesty fish tacos are a fun and festive way to celebrate St. Patrick’s Day. The crispy fish is paired with a cool cucumber salsa, creating a perfect balance of flavors that is light yet satisfying.

Ingredients

• 4 white fish fillets (cod or tilapia), cut into strips
• 1 cup flour
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp salt
• 1 egg, beaten
• 1 cup panko breadcrumbs
• 8 small corn tortillas
• 1 cup cucumber, diced
• 1 small red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• ½ tsp cumin
• Salt and pepper, to taste
• Olive oil, for frying

Instructions

1. Prepare the cucumber salsa: In a small bowl, combine the diced cucumber, red onion, cilantro, lime juice, cumin, salt, and pepper. Stir well and set aside to let the flavors meld.
2. Coat the fish: In a shallow dish, mix the flour, paprika, garlic powder, and salt. Dip the fish strips in the beaten egg, then coat them with the flour mixture. Finally, roll the fish in the panko breadcrumbs to coat evenly.
3. Fry the fish: Heat olive oil in a skillet over medium heat. Fry the fish strips for 2-3 minutes on each side, or until golden brown and crispy.
4. Warm the tortillas: While the fish is frying, warm the corn tortillas in a dry skillet for about 30 seconds on each side.
5. Assemble the tacos: Place 2-3 pieces of crispy fish on each tortilla, then top with the fresh cucumber salsa.
6. Serve: Serve immediately with a wedge of lime for an extra burst of freshness.

These fish tacos with cucumber salsa are a refreshing and light take on St. Patrick’s Day celebrations. The crispy fish contrasts wonderfully with the cool, tangy salsa, while the soft corn tortillas tie everything together. Perfect for a St. Patrick’s Day meal that’s both easy to make and full of vibrant flavors.

St. Patrick’s Day Mackerel with Mustard Cream Sauce

This flavorful mackerel recipe features a rich mustard cream sauce that perfectly complements the oily, flavorful fish. It’s an elegant dish that brings together the bold taste of mackerel with a tangy, creamy sauce, making it ideal for St. Patrick’s Day.

Ingredients

• 4 mackerel fillets
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• ½ cup heavy cream
• 2 tbsp white wine vinegar
• 1 tsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Cook the mackerel: Heat olive oil in a large skillet over medium heat. Season the mackerel fillets with salt and pepper. Cook the fillets for about 4-5 minutes per side, or until the fish is golden brown and cooked through. Remove the fish from the skillet and set aside.
2. Make the mustard cream sauce: In the same skillet, add the Dijon mustard and white wine vinegar. Stir to combine, then pour in the heavy cream. Simmer for 2-3 minutes, until the sauce thickens slightly.
3. Finish the sauce: Stir in the fresh dill and parsley, then season with salt and pepper to taste.
4. Serve: Place the mackerel fillets on serving plates and spoon the mustard cream sauce over the top. Serve with lemon wedges on the side for an extra burst of flavor.

This mackerel with mustard cream sauce is a sophisticated and flavorful dish perfect for a St. Patrick’s Day meal. The richness of the fish is beautifully complemented by the creamy, tangy sauce, making it a delightful dish for anyone looking to enjoy the bold flavors of Irish cuisine. Whether served with roasted potatoes or steamed vegetables, this dish is sure to impress.

St. Patrick’s Day Fish Fritters with Horseradish Cream

These crispy fish fritters are an indulgent treat for St. Patrick’s Day. Packed with tender fish and a flavorful seasoning blend, they’re perfect for dipping into a zesty horseradish cream sauce that brings an extra punch to every bite.

Ingredients

• 1 lb white fish fillets (cod or haddock), finely chopped
• 1 cup flour
• 1 egg, beaten
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tbsp fresh parsley, chopped
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp baking powder
• ¾ cup cold sparkling water
• Olive oil, for frying
• ½ cup sour cream
• 1 tbsp horseradish, grated
• 1 tsp lemon juice

Instructions

1. Prepare the fritter batter: In a large mixing bowl, combine flour, paprika, garlic powder, parsley, salt, pepper, and baking powder. Stir in the beaten egg and cold sparkling water to form a smooth batter. Fold in the chopped fish and mix until the fish is evenly coated.
2. Fry the fritters: Heat olive oil in a frying pan over medium-high heat. Using a spoon, drop spoonfuls of the batter into the hot oil. Fry the fritters for 3-4 minutes on each side, until golden and crispy.
3. Prepare the horseradish cream: In a small bowl, mix together the sour cream, horseradish, and lemon juice. Season with salt and pepper to taste.
4. Serve: Remove the fritters from the pan and drain on paper towels. Serve hot with the horseradish cream on the side for dipping.

These fish fritters are crispy on the outside and tender on the inside, offering a satisfying crunch with every bite. The horseradish cream adds a sharp, tangy contrast to the fritters, making them the perfect snack or appetizer for your St. Patrick’s Day celebration.

St. Patrick’s Day Baked Fish with Guinness Sauce

For a bold, flavorful dish that incorporates the rich taste of Guinness beer, this baked fish with a Guinness sauce is a must-try for St. Patrick’s Day. The sauce adds a deep, savory flavor that pairs perfectly with the delicate fish.

Ingredients

• 4 white fish fillets (cod or pollock)
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 cup Guinness beer
• 1 cup vegetable broth
• 2 tbsp butter
• 2 tbsp flour
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Bake the fish: Preheat the oven to 375°F (190°C). Place the fish fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with fresh thyme, salt, and pepper. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
2. Make the Guinness sauce: While the fish is baking, melt butter in a medium saucepan over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes. Gradually add the Guinness beer and vegetable broth, whisking constantly to prevent lumps. Bring the sauce to a simmer and cook for 5-7 minutes, or until thickened. Stir in the Dijon mustard and season with salt and pepper.
3. Serve: Place the baked fish on plates and spoon the Guinness sauce over the top. Garnish with fresh parsley and serve immediately.

This baked fish with Guinness sauce is a rich and savory dish that celebrates the bold flavors of Irish cuisine. The creamy Guinness sauce adds depth and complexity to the tender fish, making it a perfect choice for a special St. Patrick’s Day dinner.

St. Patrick’s Day Beer-Battered Fish and Chips

A classic pub-style dish with an Irish twist, this beer-battered fish and chips recipe is a perfect St. Patrick’s Day meal. The batter is light, crispy, and golden brown, while the homemade chips are perfectly crispy on the outside and fluffy on the inside.

Ingredients

• 4 white fish fillets (cod or haddock)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup cold beer (preferably an Irish stout or lager)
• 4 large potatoes, peeled and cut into thick fries
• Vegetable oil, for frying
• Fresh lemon wedges, for serving
• Malt vinegar, for serving

Instructions

1. Prepare the chips: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Add the potato fries and fry in batches for 3-4 minutes, or until lightly golden but not fully cooked. Remove and drain on paper towels.
2. Make the batter: In a mixing bowl, combine the flour, baking powder, salt, and pepper. Gradually whisk in the cold beer to form a smooth batter.
3. Fry the fish: Dip each fish fillet into the batter, coating it evenly. Carefully place the battered fish into the hot oil and fry for 4-5 minutes, or until golden brown and crispy. Remove the fish and drain on paper towels.
4. Finish the chips: Return the fries to the oil and fry for an additional 2-3 minutes until crispy and golden brown. Remove and drain on paper towels.
5. Serve: Serve the beer-battered fish and chips with lemon wedges and malt vinegar on the side for a classic St. Patrick’s Day meal.

Beer-battered fish and chips are a beloved Irish pub dish, and this version brings a festive St. Patrick’s Day spin. The crispy batter and soft fish are complemented by the perfectly cooked chips, making this a fun and satisfying dish to enjoy during your St. Patrick’s Day celebration.

St. Patrick’s Day Smoked Salmon Boxty

This traditional Irish boxty pancake is elevated with a topping of rich smoked salmon, creamy dill sour cream, and a hint of lemon. It’s a versatile dish that works wonderfully for brunch, lunch, or dinner on St. Patrick’s Day.

Ingredients

• 2 cups grated raw potatoes
• 1 cup mashed potatoes
• 1 cup all-purpose flour
• 1 cup milk
• 1 egg, beaten
• ½ tsp salt
• 2 tbsp butter, for frying
• 8 oz smoked salmon
• ½ cup sour cream
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• Fresh chives, for garnish

Instructions

1. Prepare the boxty batter: In a large bowl, mix grated raw potatoes with mashed potatoes. Stir in flour, salt, beaten egg, and milk to create a smooth batter.
2. Cook the boxty: Heat a tablespoon of butter in a non-stick skillet over medium heat. Pour a ladle of batter into the pan and spread it out to form a thin pancake. Cook for 2-3 minutes on each side until golden brown. Repeat with the remaining batter.
3. Make the dill sour cream: In a small bowl, mix sour cream with fresh dill and lemon juice. Season with salt to taste.
4. Assemble the dish: Top each boxty pancake with a slice of smoked salmon, a dollop of dill sour cream, and a sprinkle of chopped chives.
5. Serve: Serve warm as an appetizer or main dish.

These smoked salmon boxty pancakes combine the traditional charm of Irish cuisine with a modern, gourmet twist. The creamy dill sour cream balances the smoky richness of the salmon, while the potato pancake adds a comforting and hearty base.

St. Patrick’s Day Irish Fish Pie with Colcannon Topping

This Irish fish pie combines tender pieces of fish in a creamy sauce, topped with a layer of buttery colcannon (mashed potatoes with cabbage) for an authentic and hearty St. Patrick’s Day meal.

Ingredients

• 1 lb white fish fillets (cod or haddock), cut into chunks
• 1 cup milk
• 1 onion, diced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup shredded cabbage
• 2 cups mashed potatoes
• 1 tbsp fresh parsley, chopped
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. Cook the fish: Place the fish fillets in a pan with the milk and onion. Simmer gently for 5 minutes until the fish is cooked through. Remove the fish, reserve the milk, and set aside.
2. Make the sauce: In a saucepan, melt the butter and stir in the flour to form a roux. Gradually add the reserved milk, whisking constantly, until you have a thick, smooth sauce. Stir in Dijon mustard, parsley, salt, and pepper. Add the fish chunks to the sauce and gently combine.
3. Prepare the colcannon topping: In a large bowl, mix the mashed potatoes with shredded cabbage. Season with salt and pepper.
4. Assemble and bake: Preheat the oven to 375°F (190°C). Spoon the fish mixture into a baking dish. Top with the colcannon mixture, spreading it evenly. Bake for 20-25 minutes, or until golden and bubbling.
5. Serve: Serve hot with a side of green vegetables or a crisp salad.

This Irish fish pie is a perfect blend of creamy, savory, and hearty flavors. The colcannon topping adds a uniquely Irish touch, making it a delightful centerpiece for a St. Patrick’s Day dinner.

St. Patrick’s Day Herb-Crusted Trout

This herb-crusted trout is light, flavorful, and infused with fresh parsley, thyme, and breadcrumbs for a satisfying dish. The trout’s natural flavor is enhanced by a golden, crispy crust, making it a perfect St. Patrick’s Day meal.

Ingredients

• 4 trout fillets
• ½ cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• 2 tbsp olive oil
• 1 clove garlic, minced
• Zest of 1 lemon
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Prepare the herb crust: In a bowl, mix breadcrumbs with parsley, thyme, garlic, lemon zest, salt, and pepper. Stir in 1 tablespoon of olive oil to bind the mixture.
2. Prepare the trout: Preheat the oven to 400°F (200°C). Place the trout fillets skin-side down on a greased baking sheet. Drizzle with the remaining olive oil and press the herb mixture onto the top of each fillet.
3. Bake the trout: Bake the fillets in the preheated oven for 12-15 minutes, or until the crust is golden and the fish is cooked through.
4. Serve: Serve the herb-crusted trout with lemon wedges on the side and a light green salad or steamed vegetables.

This herb-crusted trout is both elegant and simple to make, offering a fresh, herbaceous flavor with every bite. The crispy topping pairs beautifully with the tender fish, creating a dish that feels festive yet wholesome for St. Patrick’s Day.

Note: More recipes​ are coming soon!