The following recipe from Sandy Ingber, Executive Chef at Manhattan’s Grand Central Oyster Bar, employs two of Ireland’s claims to culinary fame: Guiness and hearty pub fare. Should you be in Manhattan braving the green crowds this March 17, take a break from the ruckus and tuck away into this historic midtown restaurant to restore yourself with Ingber’s St. Patrick’s Day specialty, available all day for $21.95.
2 cups Guinness beer
1 tsp. baking soda
1 tsp. salt
½ tsp. ground black pepper
All purpose flour
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 tarter sauce and French fries