Flavor Trends, Strategies and Solutions for Menu Development
Fresh cod, beer batter, french fries, coleslaw, tartar sauce

By Flavor & The Menu
April 3, 2019

Andres Bautista

Most pub goers expect fish and chips on the menu. The Shannon Rose, an Irish pub, prides itself on the attention to quality and detail in its signature fish and chips. Fresh cod is dipped in a Harp beer batter, then fried until golden brown, served with french fries, tartar sauce and malt vinegar.

“We use fresh cod, which is delivered to us daily, and fresh oil to get that ideal golden color with our batter,” says Executive Chef Andres Bautista. “We elevate the flavors even more with a balanced blend of spices mixed into our batter, making every bite as savory as the one before it.”

The entrée is a top seller. “In my seven years here I can recall just one time when we ran out of cod,” he says. “Let’s just say it was a night I will never forget.”

While the pub has reinterpreted the classic into other menu items, Bautista finds it a challenge. “It’s difficult for us to expand on something that is such a fan favorite. This helps us realize that some things should always stay the same.”

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