The Friday fish fry is a tradition for so many Americans. Incorporating local ingredients, Farm Bar tapped into that heritage to come up with the Indiana Fish Fry. “I witnessed the authentic supper club vibe when I was growing up, which to this day inspires some of the dishes and specials we develop,” says Eric Mansavage, Executive Chef.
Skin-on rainbow trout is dredged in a beer batter made with locally brewed lager, then fresh dill and cracked black pepper are added. The Fish Fry is served with tavern fries, tartar slaw (Farm Bar’s version has shaved green cabbage and shallot), malt vinegar and mustard seed gastrique, and housemade ketchup.
“The Fish Fry is exceptionally popular during the Lenten season, and it will probably remain the same on our menu for years to come,” says Mansavage. “It’s one of our staples.”
