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Guinness-battered Fish and Chips Recipe


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.

~Kathleen McKenna

Sandy Ingber, Executive Chef, Grand Central Oyster Bar (New York, NY)
2 cups 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
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
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