St. Patrick's Day Special: Guinness-Battered Fish & Chips at Grand Central Oyster Bar

by Celia Sin-Tien Cheng
March 15, 2010

Executive Chef Sandy Ingber will be serving Guinness-battered fish and chips all day on Wednesday, March 17th at Grand Central Oyster Bar!

As a lunch or dinner entrée, mild-flavored pollack, cod or haddock, battered in Guinness Irish stout, will be served with French fries and tartar sauce ($21.95).

If you are unable to join Chef Ingber at the Oyster Bar, he has kindly provided the recipe for the Guinness-battered fish and chips below.

Happy St. Paddy’s Day to all!

GRAND CENTRAL OYSTER BAR’S GUINNESS BATTERED FISH AND CHIPS

Ingredients

2 cups Guinness
1 tsp baking soda
1 tsp salt
½ tsp ground black pepper
1 egg
All purpose flour
8 3-oz. boneless cutlets of pollack, cod or haddock, sliced on bias

Preparation

1. In large mixing bowl, add beer, baking soda, salt & pepper, and egg.
2. With a whisk, slowly add flour until the batter is thick and adheres to a wooden spoon.
3. Heat oil to 350 degrees in a deep fryer or in a deep-sided sauté pan.
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 the filets, until the fish is all one color all the way through or 140 degrees internal temperature.
8. Serve with tarter sauce and French fries.