It may be a British staple but the Irish are partial to a traditional platter of fish and chips!

Fish and chips may be more of a British meal but we Irish certainly love our chip shops. This recipe is courtesy of the Grand Central Oyster Bar located “below sea level” at Grand Central Station in New York City.

Traditional fish and chips recipe


  • 2 cups Guinness beer or light Irish beer or stout
  • 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 a bias


In a 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 the filets.

The fish should be all one color all the way thru or 140 degrees internal temperature.

Serve with tartar sauce and French fries. 

Open for both lunch and dinner every day except Saturday and 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.

*Originally published in March 2017. Updated 2023.