Fish and Chips at the Oyster Bar for St. Patrick's
- 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
How to Make Fish and Chips at the Oyster Bar for St. Patrick's
- 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