fish and chips at the oyster bar for st. patrick's
(1 rating)
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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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
30 Min
method
Deep Fry
Ingredients For fish and chips at the oyster bar for st. patrick's
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2 cguiness beer or light irish beer or stout
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1 Tbspbaking soda
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1 Tbspsalt
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1/2 Tbspground black pepper
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1egg
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all purpose flour
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83 oz. cutlets of pollack, cod and haddock, boneless and sliced
How To Make fish and chips at the oyster bar for st. patrick's
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1In large mixing bowl, add beer, baking soda, salt & pepper, and egg.
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2With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
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3Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees.
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4Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish
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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.
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6Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets.
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7The fish should be all one color all the way thru or 140 degrees internal temperature. Serve with tartar sauce and French fries
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