Fish and Chips at the Oyster Bar for St. Patrick's
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- 2 c
- guiness beer or light irish beer or stout
- 1 Tbsp
- baking soda
- 1 Tbsp
- 1/2 Tbsp
- ground black pepper
- all purpose flour
- 3 oz. cutlets of pollack, cod and haddock, boneless and sliced
1In large mixing bowl, add beer, baking soda, salt & pepper, and egg.
2With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
3Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees.
4Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish
5Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom.
6Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets.
7The fish should be all one color all the way thru or 140 degrees internal temperature.
Serve with tartar sauce and French fries