Kevin McCarthy/Cirillo WorldSt. 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
- In large mixing bowl, add beer, baking soda, salt & pepper, and egg.
- With a whisk, slowly add flour until the batter is thick and adheres to a wooden spoon.
- Heat oil to 350 degrees in a deep fryer or in a deep-sided sauté pan.
- Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish.
- 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.
- 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.
- Serve with tarter sauce and French fries.
