How to cook the perfect battered fish….

This is an ideal dish for your guilt free Friday treat – Enjoy!

The secret of the bubbles – whether you prefer pollock or cod, with the skin on or off, everyone agrees that good batter should be light and crisp, which means getting some air into the mixture. There are two principal methods for doing so: adding a raising agent, such as baking powder or yeast, or making up the batter with a carbonated liquid, such as sparkling water or beer.

Perfect battered fish

Proper fried fish needs little in the way of fancy embellishments. Beer and raising agents, for flavour and volume, and good hot fat are all you need for pure, unadulterated happiness. (Oh, and a piece of fresh fish, of course.)

Serves 4

Dripping or oil, for frying
400g plain flour, put in the freezer for 15 minutes before using
3tsp baking powder
550ml very cold beer
4 pieces of sustainable white fish (I used pollock)

1. Heat the fat in a deep-fat fryer or chip pan to 185C. Whisk the baking powder into the chilled flour, along with ½ tsp salt, and then quickly whisk in the cold beer until you have a thick paste. This needs to be done just before you cook the fish.

2. Position the bowl next to the fryer or pan. Have a plate lined with kitchen paper ready. Dip your fish into the batter and then carefully lower it into the hot fat, and agitate the frying basket to prevent the fish sticking to it. This will also give the batter a more interesting texture. Do this one or two pieces at a time: don’t overcrowd the fryer.

3. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately.

Is battered fish an art best left to the professionals, or can you beat the efforts of your local chippie? Which recipe do you use, and what fish do you honour with it? And can anyone suggest a good recipe for proper mushy peas?

Mussels For Home

Hi to all

Here is a mussel recipe to follow up my video from earlier this week that will work great at home for you to try.
(If you haven’t seen it, click here!


  • 24 fresh, small to medium-sized mussels
  • 3 tablespoons  100% Extra Virgin Olive Oil
  • ½ lemon to squezze over
  • 2 cloves garlic, minced
  • Hand full of fresh fennel herb


Place mussels with herbs in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.

Reduce liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.

Serve immediately with crusty bread for dunking.


Night Time Dining at Randaddy’s

Paddy’s Day and Mother’s Day are  just around the corner. To kick it all off Randaddy’s is turning the oven back on for you night-time folk.

This weekend and every weekend we will open every Friday, Saturday, Sunday evening from 6pm – 10pm. For the summer months we will be open 7 nights a week.

So come check out our new changes in Randaddy’s – newly decorated, new menus, new seating area & lots more…..

Log on to our website, to find out about all the exciting events and contests we have planed for this year.

Check out our recipe, blogs  and YouTube channel to see what’s cooking and how you can get involved in your own freshly cooked food.

See you at Randaddy’s soon…..

Ah gnocchi

Ah gnocchi … little pillows of pasta mixed with potatoes and just about any other ingredient that you can get your hands on.

I remember the first time that I tried my hand at making homemade gnocchi I was in India. Your probably thinking what!! Well I had sold myself as a pasta maker to a school of culinary students in before i knew it, one of the teachers had volunteered me to do a demonstration for 250 students.. As you can imagine this was very intimating but never the less I pulled it off.

Now I am doing it again here at randaddys.We have just added wheat free wild mushroom gnocchi to the menu. It’s very simple and easy to make.All the ingredients can be found at the local shop.

Here is a simple recipe that you can make at home the kids will love it.

•3 large baker potatoes. Cooked mashed and cooled.

•1 egg

•About 2 1/3 cups all-purpose flour

•About 4 tablespoons (1/2 stick) unsalted butter, diced

•1 tablespoon chopped fresh sage

•Kosher salt and freshly ground pepper

•About 1/4 cup freshly grated Parmigiano-Reggiano

Mix all together and roll out into a long snake like shape. Cut into 2cm pieces, place into boiling water for around 4-5 minutes  and top with your desired sauce..

With the left overs you can put in the freezer for a later time.

Have fun!!!

Winter time treats

While walking the streets all my scenes are alive, rain pours down, the smell of fresh coal burns in the air, and the chill of winter tries to set in. I can’t help but to think about a winter time menus.

 Every year seasons begin and end and with them lovely vegetables, seafood’s and meats have their certain time of year where they stand out in flavours.  Coming into the winter mussels become plump, root veg is taster than ever and game starts to come into play.The lovely robust dishes seem to be on the plates as they are bold, full of flavour, and almost irresistible.

My challenge to you is this. Come up with your own dish that you think would look good on the randaddys menu.Post it on the randaddys page or just below in the comments.

Let your thoughts run wild, your taste buds flourish and come up with something original. Who knows you might see your dish on randaddys menu.

September Fruits

September is here. This is the time of year that leaf start falling to the ground, the days are getting shorter, and you are picking the last of the tomatoes off the vines.

Now there is a few different things you can do with your surplus of tomatoes. You can jar them, pickle them and make a relish, bulk batch of tomato sauce and freeze it down, fresh tomato and basil soup is always nice. But my favourite thing to do is dry them and jar them. These little dried up tomatoes can pack quite a punch and can be used in many different dishes from salads to pastas, stews, sandwiches and almost anything you can imagine

Quarter your tomatoes, place on baking tray, drizzle  olive oil over them. sprinkle some salt and cracked black pepper along with a little roast garlic, oregano and fresh chopped parsley. Put in oven on low heat for around 4 hours or until half size. Take out and place on window ledge so the moister continually comes out. Place in a plastic container and keep refrigerated until the next time you need some love in your food.

SeaFood Chowder

seafood chowder

With this time of the year we have a few sure things , the surf improves, the weather starts cooling down and a bowl of chowder will be sure to warm your soul.

Thankfully in my line of work I have been able to travel and work in all parts of the world. In previous years it was more global, but now I reside in West Clare Ireland. This has been my schooling as I am discovering, learning and sharing many treasures and secrets that I have learned around the globe.

Many people have their own idea of what should and should not be in an Irish Seafood Chowder but general rules seem to be lots of great local white fish, easy on the salmon, shellfish, potatoes  a given   fresh herbs and a great white sauce.

So when it’s a bit chilly outside and the waves are crashing the beach wall treat yourself to a bowl of fresh seafood chowder where ever you are in the world.

randaddys Salad Recipe

randaddys salad


  • Rocket
  • Cherry tomatoes
  • Buffalo mozzarella
  • Shallots ( thinly sliced )
  • Olive oil
  • Olives
  • Balsamic vinegar ( 1 teaspoon )
  • Salt and Peppar ( a generous pinch of both )
  • 2 cloves of Garlic

Gently roast the crushed garlic in two tablespoons of olive oil use the excess oil to mix with the Balsamic for the dressing , toss the ingredients in a large bowl and serve fresh.


Dinner at randaddys Lahinch

trout and prawns

Beachside dining, sunsets, fresh summer local ingredients, cold drinks , thats a tick in all the boxes.
randaddys Lahinch in addition to our regular menu are now serving “trout & prawns” in a butter sauce for dinner. I recommend a cold glass of Sauvignon Blanc to accompany this and you may not even notice our magical Lahinch beach sunsets.

St Tola Goats Cheese

St.Tola cheeses are handmade organic cheeses.

Locally produced the goat Cheese has a unique and distinctive flavour once you try some lightly melted on a randaddys pizza or in a sandwich you’ll see they’re onto a winner.