Guinness-battered Fish and Chips from Grand Central Oyster Bar Recipe
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28 mins (prep 20, cooking 8)
New York’s historic Grand Central Oyster Bar, celebrating its 100th Anniversary throughout 2013, offers this “Centennial Classic” recipe for the Irish favorite – Guinness Battered Fish and Chips – from executive chef Sandy Ingber. Here’s Ingber’s rendition served daily throughout the year Mondays through Saturdays, made with world famous Irish Stout. Since St. Patrick’s Day (March 17) falls on a Sunday this year, the Oyster Bar is not open, but Fish & Chips lovers can stop by throughout St. Patrick’s week. The selection for the recipe is Pollack, Cod or Haddock, a mild-flavored, white-fleshed fish, and served with Tartar Sauce and French Fries. The entrée is priced at $21.95, the Guinness Fish and Chips is a fixture on the Oyster Bar’s menu for both lunch and dinner every day except Sundays at the iconic seafood restaurant located “below sea level” at Grand Central Station in New York City. For reservations call 212.490.6650.