Wisconsin Beer Batter for Fish

Recipe by Ackman
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 16mins
SERVES: 3-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) bottle beer (Do NOT use light beer)
  • 1
  • 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)
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DIRECTIONS

  • Preheat oil to 375° for fish -- 350° for other.**.
  • 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!).
  • Batter should be thin, but NOT runny -- adjust amounts accordingly.
  • Fish should be thawed & patted dry.
  • Dust the fish or whatever with DRY batter mix (Plain flour will work, too).
  • Dip into beer batter until completely coated.
  • Place into hot oil,.BE CAREFUL so you don't burn yourself!
  • 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.
  • Drain on paper towel.
  • Serve with your favorite Tartar Sauce & ENJOY!
  • *NOTE: When deep frying cheese curds, it's best to put them in the freezer for AT LEAST 2 hours before deep frying.
  • **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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