The city’s brewheds might be flocking to Port Richmond’s Memphis Taproom for the bar’s menu of 50-plus craft beers, but it’s chef Jesse Kimball’s beer-battered, deep-fried kosher dills served with a creamy, cool horseradish dip that make this pub a food destination. Here, the surprisingly simple recipe.
1 gallon peanut oil, for frying
1 cup all-purpose flour, plus flour for dusting
1 tablespoon granulated sugar
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt, plus salt for seasoning
Pinch cracked black pepper, plus pepper for seasoning
1/2 cup of buttermilk
1 cup pilsner-style beer (Kimball suggests Lion’s Head)
5 kosher dill spears (Kimball suggests Patriot Pickles)
In a large, heavy-bottomed pan, heat peanut oil to 375 degrees Fahrenheit. In a bowl, whisk together 1 cup flour, sugar, baking soda, baking powder, cayenne, 1/2 teaspoon salt and a pinch pepper. In separate bowl, whisk together buttermilk and beer. Add dry mixture to wet mixture and whisk to combine batter. Pat pickle spears dry with a paper towel, dust lightly with flour and coat with beer batter. Gently drop pickles into hot oil. Fry until golden brown, about 2 minutes. Season with salt and pepper. Yields 5 pickle spears.