We don’t always run fish n' chips at the pub, but when we do this is the batter we use. Try making it yourself or get here early because we always sell out.
1 Bottle Bridgeport IPA
1.5 cups All Purpose flour
1/2 cup cornstarch
1 tbsp Kosher salt
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp ground turmeric (for color)
1 tsp of fresh chopped tarragon
1/4 tsp fresh chopped lemon zest (a microplane zester works best)
In a large mixing bowl whisk together the flour, cornstarch, turmeric, baking powder and baking soda. This helps to lighten up the flour, like sifting it. Add the beer all at once, mixing vigorously. This batter may take more beer depending on the humidity and the strength of the flour. This batter should look like loose pancake batter. Let the batter rest at least thirty minutes before using. Dry your favorite fish well, lightly dredge in a little more AP flour and the dip into the batter. Fry at 350 degrees until the fish is cooked thru, about 4-6 minutes depending on the size of the fish.
Enjoy with a Bridgeport IPA.