Wisconsin Beer Battered Fried Fish

READY IN: 20mins
Recipe by Rinshinomori

This is my ultimate beer battered fried fish the way we like.

Top Review by Denise H.

I tried this on a whim when I had purchased Pacific cod. The results were amazing! Amazing in that the batter stayed attached while I cooked the fish in a cast iron skillet. The batter was light and crispy and overall not too greasy. The whole family enjoyed this as it was simply spiced. The key to this recipe is the cornstarch application. I tried another recipe when I lost this one which did not use cornstarch and the batter stuck to the pan and fell off the fish. Feel free to adjust the spices to taste, but to appeal to a wide variety of palettes, stay close to the original. And don't forget your favorite tartar sauce.

Ingredients Nutrition


  1. Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
  2. Add beer and 1/4 cup water and whisk to make a smooth batter.
  3. Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
  4. Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.

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