Docherty's Fish 'n Chips & Wee Pub

Docherty’s Fish ‘n Chips & Wee Pub: Recipes you can try

Docherty’s Fish ‘n Chips & Wee Pub: Recipes you can try

Fish and chips are a classic combination of a perfect meal that you can enjoy with your family and friends. With a culinary fusion, combining Iberian Jewish’s fried fish with Belgian’s fried potatoes, it gives you delectable flavours that are extremely satisfying. Freshly cooked, piping hot fish and chips, smothered in salt and eaten during a cold day–it’s simply the best go-to meal!

Want to make your own version of fish and chips at home? Then Docherty’s Fish ‘n Chips & Wee Pub is here to help!

Fish and chips recipes

Baked Fish and Chips

This recipe is a perfect meal for families to enjoy. This oven-baked dish is easy to cook and is a healthy alternative compared to fried fish and chips.


Horseradish tartar sauce:

  • ½ cup mayonnaise
  • 1 tablespoon chopped capers
  • 1 tablespoon prepared horseradish
  • 1 tablespoon chopped dill
  • ½ teaspoon lemon juice
  • ½ teaspoon lemon zest
  •  Pinch fine sea salt
  •  Black pepper, as needed

Fish and chips:

  • 6 tablespoons virgin olive oil
  • 1 ⅓ cups panko bread crumbs
  • 1 ½ teaspoons minced thyme
  • 1 large garlic clove, minced
  • 1 teaspoon black pepper
  • ¼ cup Dijon mustard
  • 2 large eggs
  • 1 ¼ cups all-purpose flour
  • 1 ¼ pounds skinless fish, cut into 1-inch-thick strips
  • 1 ½ teaspoon kosher salt
  • 1 ½ pound russet potatoes (about 3 large)


  • Firstly, you need to make a horseradish tartar sauce: Use a small bowl and try to mix all of the ingredients. Take note: Cover and refrigerate them until ready to use.
  • Secondly, try to prepare the fish and chips: Make sure to arrange two oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven for about 500 degrees.
  • In a large pan, place it over medium heat with 2 tablespoons oil then stir in panko, thyme, garlic and 1/2 teaspoon pepper. Mix thoroughly, until crumbs are evenly dark golden brown, for about 5 minutes. Once done, transfer immediately to a bowl.
  • In a separate bowl, whisk together the mustard and eggs. Place flour in a third bowl.
  • Afterwards, grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with one teaspoon salt and 1/2 teaspoon pepper. Coat each piece of fish in the flour, then the mustard mixture, and panko mixture. Make sure it is well coated before moving to the next step. 
  • In a large bowl, toss all the potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Afterwards, carefully spread potatoes out on the preheated baking sheet and return to the oven’s lower rack. Roast until golden and crispy, then tossing after 15 minutes. 
  • Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack into the oven’s top rack. Bake until the fish is crispy and golden for about 10 to 15 minutes more.
  • Season the fish and potatoes with salt immediately after removing from the oven. Serve hot, with tartar sauce and enjoy!

Fish and chips with kimchi 

Compared to other fish and chips, this has a blend of both western and Asian flavours. If you want a fusion of different flavours, then this is for you!


  • 4 pieces large white fish fillets 
  • 12 pieces perilla leaves
  • 1/2 tsp of salt and pepper
  • 1 cup flour and 1 beaten egg (for fish only)
  • 1 cup flour (for dusting fish)
  • 1/2 cup beer of choice
  • 1/4 cup flour
  • 1/4 cornstarch and cold water (for perilla leaves)
  • canola oil for frying
  • 2 tbsp kimchi juice
  • tartar sauce
  • lemon wedges


  • Firstly, you need to make sure the fish fillets are dry before use. Either pre-rub the fillets with salt and ground pepper or add the salt and pepper directly to the flour before sprinkling.
  • Afterwards, blend the flour, beer, and egg until a thick consistency is reached. Try to adjust the batter according to preference. Mix each fish fillet in the flour first, then dip into the batter to remove any excess.
  • Try to heat oil in a frying pan on medium-high heat (or approximately 350ºF). Once heated, carefully lower the fish into the oil one by one to prevent any oil from splashing. Once it is completely submerged, fry it for about six minutes and wait until the batter is golden and crisp. Remove fish to the wiring rack or set on paper towels to soak up extra oil.
  • Once done, mix the flour, cornstarch, and water in another bowl. Make sure that the batter is thin then coat individual perilla leaves with a brush until fully covered. Fry it for about 10 to 15 seconds until the batter crisps. Set aside to cool.
  • Serve hot with tartar sauce and enjoy!

Quinoa-crusted fish with sweet potato chips

and yoghurt tartare

This recipe is perfect for kids since it has a sweet and tangy taste making the fried meal juicy and flavourful.


  • 2kg sweet potato, peeled and cut into thin strips
  • 4 cloves garlic, skin on 
  • ⅓ cup lemon thyme leaves 
  • sea salt and cracked black pepper 
  • ¼ cup (60ml) extra virgin olive oil 
  • 2 eggs 
  • 2 cloves garlic, extra, crushed 
  • 2 teaspoons finely grated lemon rind 
  • 2 cups (170g) quinoa flakes 
  • 800g skinless snapper fillets that are cut into 8 pieces 
  • Lemon wedges, to serve 


  • Firstly, make sure to preheat the oven to 200°C (400°F). By doing this, you can place the sweet potato and garlic cloves on two large oven trays lined with non-stick baking paper. Sprinkle with the thyme, salt, pepper and 2 tablespoons of the oil then cook for 25–30 minutes or until golden and crisp. 
  • While the sweet potato is cooking, cut the fish in small pieces. Place the eggs, crushed garlic, lemon rind, salt and pepper in a large bowl and blend thoroughly then put the quinoa flakes in a separate bowl. Dip the fish into the egg mixture and then put into the quinoa flakes. Gently coat all sides and repeat with remaining fish. 
  • Afterwards, make sure to heat the remaining oil in a large frying pan over medium heat. Cook the fish then fry for about 4–6 minutes. Take note: Wait until crispy and golden. 
  • Moreover, to make the yoghurt tartare, squeeze the cooked garlic out of their skins, place in a bowl and mix with a fork. Add the yoghurt, cornichons, capers and lemon juice and blend it well. 

Fish and chip tacos 

If you’re adventurous and want to experiment with fish and chips, then this recipe is for you! This combines fish tacos and chips into one dish making it a unique dish to try.


For the spicy tartar sauce

  • 1/2 cup mayo
  • 1/3 cup sour cream
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons dill pickle relish
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper

For beer-battered fish

  • Frying oil canola or vegetable
  • 2 1/2 cups all-purpose flour divided
  • 1 1/2 teaspoons baking powder
  • 12 ounces beer for added flavour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound cod fillets cut into 2-3 inch long strips

For fish and chips tacos

  • 8 flour tortillas warmed through slightly
  • 1 package frozen sweet potato fries I used Alexia brand, cooked per manufacturer’s instructions
  • 1 cup spicy tartar sauce see above
  • 1 pound fried cod see above
  • Lemon wedges with malt vinegar (for garnish and serving)


For the spicy tartar sauce

  • Firstly, mix all of the ingredients for the tartar sauce in a medium bowl until smooth and creamy. Take note: Cover and refrigerate until you are ready to use.

For beer-battered fish

  • Prepare the oven, add the oil and fill it halfway. Make sure to heat the oil for about 375 degrees F.
  • As your oil heats up, prepare your fish immediately. Whisk together 1 1/2 cups flour, baking powder, beer, garlic powder, salt, black pepper and cayenne pepper in a large bowl until smooth then set it aside.
  • In another bowl, add the remaining 1 cup of flour.
  • Prepare the flour and shake to release any excess. Once done, add the fish to the batter and fully coat each piece. Immediately transfer the fish to the hot oil and fry the fish for about 5-6 minutes, flipping once, until brown and crispy. Take note: Work in batches, so that you do not overcrowd the pan.
  • After this, put the fish on a paper towel-lined plate, or place in a low oven to keep warm until you are ready to serve.

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