fish and chips at the oyster bar for st. patrick's

Name: Fish and Chips at the Oyster Bar for St. Patrick's
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) guiness beer or light irish beer or stout; 1 tablespoon(s) baking soda; 1 tablespoon(s) salt; 1/2 tablespoon(s) ground black pepper; 1 - egg; - all purpose flour; 8 - 3 oz. cutlets of pollack, cod and haddock, boneless and sliced

(1 rating)

review

Private Recipe by

D I

@DI_5a73888fd0a09

Anywhere, AL

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

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

How To Make fish and chips at the oyster bar for st. patrick's

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
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