Fish and Chips
Featured in
S14E8: Paddy’s Has a Jumper
"We're not gonna get our fish and chips."
— Charlie Kelly —
"We're not gonna get our fish and chips." — Charlie Kelly —
The Episode
In the It's Always Sunny in Philadelphia episode "Paddy's Has a Jumper," the gang is thrown into a typically absurd situation when they discover a man on the roof of Paddy's Pub threatening to jump. As usual, their response is anything but conventional. While normal folks might focus on saving the jumper, the gang's primary concern is how this crisis will affect their bar, and their recently ordered fish and chips.
The episode features the usual cast's stellar performances: Charlie Day (Charlie Kelly), Glenn Howerton (Dennis Reynolds), Rob McElhenney (Mac), Kaitlin Olson (Dee Reynolds), and Danny DeVito (Frank Reynolds). Written by Scott Marder and Rob Rosell, "Paddy's Has a Jumper" continues the show's tradition of mixing antics with sharp social commentary.
Often compared to a more crude and brash version of Seinfeld, It's Always Sunny in Philadelphia pushes boundaries in its depiction of a group of friends who are often their own worst enemies. While Seinfeld thrived on the mundane absurdities of everyday life, It's Always Sunny takes this concept further, exploring the darker, more extreme edges of human behavior with a fearless comedic style. The show originated from a low-budget pilot shot by McElhenney, Howerton, and Day, and its evolution into a long-running hit on FX is a testament to its unique and uncompromising vision.
Fish and Chips
A classic British dish that combines crispy, golden-brown battered fish fillets with thick-cut, fluffy-on-the-inside potato fries. Serves 4.
Ingredients
For the Fish:
4 white fish fillets (cod or haddock)
1 cup all-purpose flour
1 cup beer (preferably lager)
1 tsp baking powder
Salt and pepper to taste
Oil for frying
For the Chips:
4 large potatoes
Salt to taste
Oil for frying
For the Tartar Sauce:
1/2 cup mayonnaise
2 tbsp finely chopped pickles
1 tbsp lemon juice
1 tbsp capers, chopped
1 tsp Dijon mustard
Salt and pepper to taste
Directions
Peel and cut potatoes into thick strips. Soak in cold water for 30 minutes, then drain and pat dry. Heat oil in a deep fryer or large pot to 325°F (165°C). Fry potatoes in batches for 3-4 minutes, until just tender but not browned. Remove and drain on paper towels.
In a bowl, mix flour, beer, baking powder, salt, and pepper until smooth. Heat oil in a deep fryer or large pot to 350°F (175°C). Dip fish fillets into the batter, allowing excess to drip off, then fry in batches until golden and crispy, about 5-6 minutes. Drain on paper towels.
Increase the oil temperature to 375°F (190°C). Fry the partially cooked potatoes again in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt.
In a small bowl, combine mayonnaise, chopped pickles, lemon juice, capers, Dijon mustard, salt, and pepper. Mix well and adjust seasoning to taste.
Plate the crispy fish fillets and chips. Serve hot with a side of tartar sauce and a wedge of lemon.