Wisconsin Beer Battered Fried Fish
photo by Rinshinomori
- Ready In:
- 1 cup flour
- 1⁄2 teaspoon seasoning salt (such as Lawry's)
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- 0.5 (8 ounce) bottle light beer or (8 ounce) can beer
- 1⁄4 cup water
- 1 1⁄2 lbs white fish (such as cod, haddock, halibut)
- cornstarch, for dusting
- Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
- Add beer and 1/4 cup water and whisk to make a smooth batter.
- 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.
- 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.
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.
I am a Wisconsin girl and we are very particular about our fish fry! Found this recipe. I used about 8 oz of locally brewed amber beer and about 1/3 c water. This was great! The breaking adhered to the fish, as it should, and it was delicious. I did sprinkle a little salt on the fish when it came out for good measure. Thank you for such a great classic Wisco recipe!
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You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.