Wisconsin Beer Batter for Fish

READY IN: 16mins
Recipe by Ackman

In the early 1970's, I was head cook at a popular local supper club. This is how we made our beer batter.

Top Review by MrsKnox2016

Holy Cheese Curds! This was so easy and so tasty...I brought home a bag of cheddar cheese curds from my recent trip to Verona/Madison and wanted DH to taste my favorite Wisconsin treat. I used Hungry Jack mix as well and did toss in a little garlic powder and cajun seasoning. Perfectly golden in about 30 seconds, light, crispy and oh so good. Dipped in ranch and really enjoyed our treat- thanks!

Ingredients Nutrition

  • 1 (12 ounce) bottle beer (Do NOT use light beer)
  • 1 egg
  • 1 12-2 cups pancake mix (We used Hungry Jack Extra Light)
  • 1 lb fish fillet (Walleye, Cod, Haddock, etc.)
  • oil (I use Corn Oil)


  1. Preheat oil to 375° for fish -- 350° for other.**.
  2. Mix all ingredients together until very thin & smooth. (You may not need the entire bottle/can of beer, so drink the rest if you want to.hate to see good beer wasted. LOL!).
  3. Batter should be thin, but NOT runny -- adjust amounts accordingly.
  4. Fish should be thawed & patted dry.
  5. Dust the fish or whatever with DRY batter mix (Plain flour will work, too).
  6. Dip into beer batter until completely coated.
  7. Place into hot oil,.BE CAREFUL so you don't burn yourself!
  8. Fry in small batches until golden brown, turning once -- fish should take about 5-7 minutes, depending on thickness -- onion rings should take about 3-5 minutes total -- cheese curds take only 1-+/- minute.
  9. Drain on paper towel.
  10. Serve with your favorite Tartar Sauce & ENJOY!
  11. *NOTE: When deep frying cheese curds, it's best to put them in the freezer for AT LEAST 2 hours before deep frying.
  12. **NOTE II: If using a deep fryer,."FOLLOW MGFr's DIRECTIONS". A fry pot with hot oil should be NO MORE than 1/3 full to prevent accidents!

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