St. Patrick's Day at the Grand Central Oyster Bar

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: Ingredients 2 cups Guinness beer or light Irish beer or stout 1 tsp. baking soda 1 tsp. salt ? tsp. ground black pepper 1 egg All-purpose flour 8-3 oz. cutlets of Pollack, Cod or Haddock, boneless, sliced on bias, Preparation - 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