Irish Recipes for St. Patrick's Day Article - Allrecipes.com
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Irish Recipes for St. Patrick's Day

Whether you're Irish all the way or just Irish for a day, raise your glass and fill your plate with these irresistible culinary gems from the Emerald Isle.


Eat Like the Irish

Irish cuisine offers us so many good things to eat that it's a shame to wait until St. Patrick's Day to sample them all.

Dig into bushels of fresh seafood like salmon, haddock and scallops; dense wedges of soda bread; rich lamb stew fortified with root vegetables and savory bacon; tangy artisanal cheeses; stout beers and well-aged whiskeys; cakes and pies made from robust, tart apples.

Are you hungry yet? Then throw another piece of turf on the fire and hunker down with our recipes and tips for planning your St. Patrick's Day festivities.


Prolong the Corned Beef Feast

In many parts of the world (though, oddly, not in Ireland) a corned beef feast is the thing to serve for St. Patrick's Day.

  • Corned beef will be on sale this month so take advantage and stock up! Cook a few slabs of it at once, then slice or dice the meat, wrap it securely and tuck it into the freezer for the next time you've got a hankering for a Reuben sandwich or corned beef hash.
  • Cooked corned beef will keep in the freezer for three months.

Video: Slow Cooker Corned Beef and Cabbage


Fish for Supper

Want to try something besides corned beef this year? Irish salmon, whose season actually opens on March 17th, is famous the world over. No complicated preparations are needed for this fresh, flavorful fish.

Video: Broiled Herb-Crusted Salmon

And what are they going to be devouring in the pubs and on the streets but fish and chips!

  • For perfect fried fish, dip it in thick beer batter and make sure the oil is hot enough before you begin! Any white fish, like cod or haddock, will work.
  • Serve simply with salt and malt vinegar.


Real Irish Coffee

Irish coffee was invented in the 1940s at an Irish port to give a little warmth and cheer to exhausted travelers in the middle of their long transatlantic journeys.

  • To make a proper Irish coffee, start by warming up a stemmed glass with a swirl of hot water. Dump out the water and pour in a shot of Irish whiskey.
  • Fill the glass 3/4 full with strong coffee and stir in a tablespoon of brown sugar.
  • Next, whip some fresh cream just a little bit so that it's fluffy but still pourable. Slowly pour the whipped cream over the back of a spoon into the coffee, so that the cream remains floating on top.
  • Don't stir! Serve the drink immediately so that everyone can enjoy the sensation of sipping the hot, sweet bite of the spiked coffee through the layer of cool, fluffy cream.


Find more Irish recipes in our St. Patrick's Day collection!


    Comments
    marshamellow 
    Mar. 10, 2010 2:17 pm
    dredge the fish in flour first, then into the batter
     
    **JD** 
    Mar. 11, 2010 5:20 am
    Sprinkle salt on the fish THEN dredge in flour, then coat with batter
     
    Mar. 17, 2010 7:19 am
    Yep, season, dredge in flour, then dunk in the batter. Should work for you.
     
    Angela 
    Mar. 17, 2010 2:06 pm
    the easiest way is dredge in flour, then egg wash then batter
     
    blairhartz 
    Feb. 10, 2011 4:55 pm
    No! Make sure the fish is dry, use paper towels if necessary.
     
    ocontowis 
    Mar. 9, 2011 5:39 pm
    Pat the fish as dry as you can. Adding flour only reduces the value of the fish. best way to fry is pat the filet dry, dust in pulverized ritz crackers, or Shorelunch and fry in hot oil for a short time.
     
    irishred 
    Feb. 23, 2012 10:18 am
    Just wanted to say thanks for adding the proper recipe for the irish coffee. I don't think many people know the real thing! Really would like to see the face of an Irishman when first tasting the American version :)
     
    Feb. 17, 2013 6:04 am
    Regarding beer batter for fish. 1c. beer, 1c. flour, 1 egg. mix and dip in patted dry fish. This is a light and crispy tempura batter, works great on fish, shrimp, chicken, etc. very light and crispy.
     
    Mar. 7, 2014 6:42 am
    To insure your batter sticks to the fish; dredge in egg wash, dredge in deep fry dry mix of your choosing and then place fish in freezer 20 min then directly into the hot oil. I like to fry @ 375 degrees. No Flour!!!!!!
     
     
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