Crispy Wisconsin-Style Beer-Battered Fish Fry
Experience the delightful taste of Wisconsin with this Crispy Beer-Battered Fish Fry recipe. Perfect for a family gathering or a casual Friday night dinner, this dish features flaky white fish coated in a light, crispy batter made with beer and seasonings, then deep-fried to golden perfection. Serve it with tartar sauce, a wedge of lemon, and your favorite sides for a hearty and satisfying meal. Easy to make in under 30 minutes, this recipe celebrates the rich culinary heritage of the American Midwest.
N/A
Servings
375
Calories
9
Ingredients
Ingredients
flour
1 cup (none)
seasoning salt
1/2 teaspoon (such as Lawry's)
paprika
1/2 teaspoon (none)
garlic powder
1/2 teaspoon (none)
light beer
8 ounces (or use a can of beer)
water
1/4 cup (none)
white fish
1 1/2 lbs (such as cod, haddock, or halibut, cut into fillets)
cornstarch
as needed (for dusting)
oil
for frying (enough to fill the pot 2 inches deep)
Instructions
1
Begin by combining the flour, seasoning salt, paprika, and garlic powder in a large mixing bowl. Whisk together until well combined.
2
Gradually pour in the beer and 1/4 cup of water, whisking continuously to create a smooth, lump-free batter.
3
In a large heavy pot, heat enough oil to reach a depth of 2 inches over medium-high heat. Use a deep fry thermometer to monitor the temperature, aiming for 350°F.
4
While the oil heats, prepare the fish. Pat the fish fillets dry with paper towels. Lightly dust each fillet with cornstarch to help the batter adhere better.
5
Once the oil is at the proper temperature, dip each cornstarch-coated fish fillet into the beer batter, allowing any excess to drip off.
6
Carefully place the battered fish into the hot oil in batches, ensuring not to overcrowd the pot. Fry the fish, turning occasionally, until they are cooked through and deep golden brown, approximately 4-6 minutes per batch.
7
Using a slotted spoon, carefully transfer the fried fish to a wire rack to drain excess oil. Continue frying the remaining fillets.
8
Serve hot with tartar sauce and lemon wedges for a classic fish fry experience.
Nutrition Information
22.5g
Fat
32.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Wisconsin-Style Fish Fry?
It is a traditional Midwest dish featuring flaky white fish coated in a light, crispy beer batter and deep-fried to golden perfection.
Which fish works best for this recipe?
Cod, haddock, or halibut are ideal choices for this flaky white fish recipe.
How long does the cooking process take?
The entire process, from preparation to serving, can be completed in under 30 minutes.
What are the calories per serving?
There are 375 calories in a serving of this Crispy Wisconsin-Style Beer-Battered Fish Fry.
How do I ensure the batter stays crispy?
Deep-frying in oil at 350 degrees Fahrenheit and draining the cooked fish on a wire rack helps maintain the crispy texture.
What brand of seasoning salt is recommended?
The recipe suggests using a seasoning salt such as Lawry's for the best flavor.
Why is beer used in the batter?
Beer provides carbonation and flavor, resulting in a batter that is lighter and crispier than standard batters.
How much oil should I use for frying?
You should fill a large heavy pot with enough oil to reach a depth of 2 inches.
What is the ideal temperature for frying the fish?
You should use a deep fry thermometer to monitor the oil and aim for a consistent temperature of 350 degrees Fahrenheit.
How should the fish be prepared before battering?
Pat the fillets dry with paper towels and lightly dust each one with cornstarch to help the batter adhere.
Why is cornstarch used in this recipe?
Cornstarch acts as a primer on the surface of the fish, ensuring the beer batter sticks properly without sliding off.
How do I make the batter smooth?
Gradually pour the beer and water into the dry flour and seasoning mix while whisking continuously to avoid lumps.
What is the best way to drain excess oil?
Using a slotted spoon, transfer the fried fish to a wire rack to allow excess oil to drip away, keeping the crust from getting soggy.
Should I fry all the fish at once?
No, you should fry the fish in batches to avoid overcrowding the pot, which can lower the oil temperature and lead to greasy fish.
What are the traditional sides for this dish?
It is classically served hot with tartar sauce and fresh lemon wedges.
Is this recipe suitable for a Friday night dinner?
Yes, it is perfect for a casual Friday night dinner or a family gathering, following the Wisconsin tradition.
What spices are included in the batter?
The dry mix includes flour, seasoning salt, paprika, and garlic powder.
How much beer is required for the batter?
The recipe calls for 8 ounces of light beer, or approximately one standard can.
What quantity of fish is needed?
You will need 1 1/2 lbs of white fish fillets, such as cod or haddock.
What is the fat content per serving?
Each serving contains approximately 22.5g of fat.
How much protein is in this fish fry?
There are 25g of protein per serving in this recipe.
What is the carbohydrate count for this dish?
The recipe contains 32.5g of carbohydrates per serving.
Is water added to the beer batter?
Yes, 1/4 cup of water is added along with the beer to achieve the correct batter consistency.
How long should each batch of fish fry?
Each batch takes approximately 4 to 6 minutes to become deep golden brown and cook through.
What type of pot is recommended for deep frying?
A large heavy pot is recommended as it retains heat better during the frying process.
Is this recipe good for large groups?
Yes, it is a hearty and satisfying meal that is easy to scale for family gatherings.
How do I monitor the oil temperature without a thermometer?
While a thermometer is recommended, you can test it by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
What gives the crust its golden color?
The combination of paprika in the flour mixture and the beer in the batter creates a deep golden hue when fried.
What is the cultural origin of this recipe?
This recipe celebrates the rich culinary heritage of the American Midwest, particularly the Wisconsin fish fry tradition.
Can I use frozen fish for this recipe?
Yes, but ensure the fish is completely thawed and patted very dry before you begin the battering process.