In the Business Post, Marie-Claire Digby shares her joy of discovering another reason to enjoy fish and chips in Cork. She met Kate Lawlor-Lyne, head chef at K O’Connell Fishmonfers in Dunnes Stores on St Patrick’s Street.
“Two generous fillets of hake sit astride a mount of chunky, deep-fried Maris Pipers, with decent-sized pots of mushy peas and housemade tartare sauce alongside. The batter is thin and crunchy, made with 50:50 plain flour and cornflour, baking powder, IPA beer and sparkling water. It is a delight to eat, and worth every euro of its €14.50 price tag. The west Cork crab, both brown and white meat, has been mixed with chilli apple jam that Lawlor-Lyne makes on site, bound with soy, mirin, rice wine vinegar and lime juice and neatly wrapped in filo pastry. There are five plump golden samosas in my (compostable) bowl along with a salad of leaves, samphire, pickled onion and sesame seeds. There is a judiciously judged dipping sauce of soy mirin, rice wine vinegar and lime juice alongside it. This dish alone makes the long trek from Dublin to Cork worthwhile.”
The full report is in the Food & Wine section of the Business Post, May 4, 2025.
