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Fish and Chips at the Oyster Bar for St. Patrick's

Diego Isio

By
@Diego

New York's historic Grand Central Oyster Bar, established in 1913, offers a classic recipe for the Irish Favorite, Old Fashioned Beer-Battered Fish and Chip, from executive chef Sandy Ingber. Here's Ingber's special for St. Patrick's Day. It is made with a light Irish beer-batter and a Pollack, Cod or Haddock. The entree is priced at $23,95. The Oyster Bar is open for both lunch and dinner every day except Sunday from 11:30 am - 9:30 pm. For reservations call 212-490-6650.


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Comments:

Serves:

8

Prep:

15 Min

Cook:

30 Min

Method:

Deep Fry

Ingredients

2 c
guiness beer or light irish beer or stout
1 Tbsp
baking soda
1 Tbsp
salt
1/2 Tbsp
ground black pepper
1
egg
all purpose flour
8
3 oz. cutlets of pollack, cod and haddock, boneless and sliced

Directions Step-By-Step

1
In large mixing bowl, add beer, baking soda, salt & pepper, and egg.
2
With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
3
Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees.
4
Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish
5
Holding 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.
6
Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets.
7
The fish should be all one color all the way thru or 140 degrees internal temperature.
Serve with tartar sauce and French fries

About this Recipe

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: American