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

Diego Isio


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.

★★★★★ 1 vote
15 Min
30 Min
Deep Fry


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

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

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