For St. Patrick’s Day, New York City’s historic Grand Central Oyster Bar, celebrating its 100th Anniversary this year, offers this “Centennial Classic” recipe: Guinness Battered Fish and Chips.
Chef Sandy Ingber’s rendition is served daily throughout the year Mondays through Saturdays, for lunch and dinner. Since St. Patrick’s Day falls on a Sunday this year (March 17th), the restaurant is closed. But Fish & Chips lovers can make Chef’s recipe at home.
National Fish & Chips Day is the first Friday in June.
1. COMBINE beer, baking soda salt, pepper, and egg in a large mixing bowl.
2. WHISK in flour slowly, until the batter is thick (not runny) and adheres to a wooden spoon.
3. HEAT oil in a deep fryer or in a deep-sided sauté pan to 350°F. DREDGE fish in flour, shaking off excess, and dip in batter, covering all sides of the fish.
4. HOLD an end of the battered fish and gently dip it into hot oil, dipping it halfway in; wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom of the pan.
5. FLIP fish over when brown on one side and cook all together for about 6-8 minutes, depending on the thickness of the fillets. The fish should be all one color all the way through or 140°F internal temperature.
6. DRAIN on paper towels. Serve with tartar sauce, French fries, cole slaw and lemon or lime wedges.
We prefer Japanese methods for breading and deep fat frying:
Tempura batter: Combine 1 cup of flour, 1 tablespoon cornstarch, 1-1/2 cups of seltzer water and salt.
Here’s how to create a panko coating on your fish and chips.
1b. SKIP steps 1 and 2: You are not making a batter. Instead:
2b. BRUSH filets with olive oil and dip into a plate of panko bread crumbs. Shake off excess and repeat the process.
3b. REFRIGERATE the coated fillets on a baking sheet or plate for 15 minutes before frying. The olive oil will harden somewhat and hold the crumbs tighter. Even better, if you have healthy coconut oil, use it: It hardens best!
4b. RESUME process with Step 4 above.
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