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  • Guinness-battered Fish and Chips from Grand Central Oyster Bar

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    Guinness-battered Fish and Chips from Grand Central Oyster Bar
    Prep: 20 min Cook: 8 min Servings: 1
    by John Cirillo
    5 recipes
    >
    New York’s historic Grand Central Oyster Bar, celebrating its 100th Anniversary throughout 2013, offers this “Centennial Classic” recipe for the Irish favorite – Guinness Battered Fish and Chips – from executive chef Sandy Ingber. Here’s Ingber’s rendition served daily throughout the year Mondays through Saturdays, made with world famous Irish Stout. Since St. Patrick’s Day (March 17) falls on a Sunday this year, the Oyster Bar is not open, but Fish & Chips lovers can stop by throughout St. Patrick’s week. The selection for the recipe is Pollack, Cod or Haddock, a mild-flavored, white-fleshed fish, and served with Tartar Sauce and French Fries. The entrée is priced at $21.95, the Guinness Fish and Chips is a fixture on the Oyster Bar’s menu for both lunch and dinner every day except Sundays at the iconic seafood restaurant located “below sea level” at Grand Central Station in New York City. For reservations call 212.490.6650.

    Ingredients

    • 2 cup Guinness beer
    • 1 tsp. baking soda
    • 1 tsp. salt
    • ½ tsp. ground black pepper
    • 1 egg
    • All purpose flour
    • 8-3 oz. cutlets of Pollack, Cod or Haddock, boneless, sliced on bias,

    Directions

    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.
    6. - This will prevent the fish from sticking to the bottom.
    7. - Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets.
    8. -The fish should be all one color all the way thru or 140 degrees internal temperature.
    9. - Serve with tarter sauce and French fries

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