BigNews.Biz - Mar 06,2017 - The iconic Grand Central Oyster Bar, a New York classic for over a century (established in 1913), has a classic recipe for traditional Irish fare on St. Patrick’s Day (Friday, March 17). Executive Chef Sandy Ingber’s offering of Old Fashioned Beer-Battered Fish and Chips is a mainstay on the menu throughout the year, but is especially apropos in celebrating the Patron Saint of Ireland.
The Bishop of Bivalves version is made with a light Irish beer-batter, or on special occasions with world famous Guinness Stout, and a Pollack, Cod or Haddock, a mild-flavored, white-fleshed fish, and served with Tartar Sauce and French Fries.
The entrée is priced at $22.95: “Old Fashioned Irish Beer-Battered Fish and Chips” is a fixture at the Oyster Bar.
Open for both lunch and dinner every day except Sunday from 11:30 AM to 9:30 PM, the Grand Central Oyster Bar is located “below sea level” at Grand Central Station in New York City. For reservations call 212.490.6650.
Here is the Oyster Bar’s recipe for Old Fashioned Beer-Battered Fish and Chips from chef Ingber:
2 cups Guinness beer or light Irish beer or stout
1 tsp. baking soda
1 tsp. salt
½ tsp. ground black pepper
8-3 oz. cutlets of Pollack, Cod or Haddock, boneless, sliced on bias,
- In large mixing bowl, add beer, baking soda, salt & pepper, and egg.
- With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
- Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees.
- 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 filets.
- The fish should be all one color all the way thru or 140 degrees internal temperature.
- Serve with tartar sauce and French fries