This will help the batter to adhere to the fish and create a crispy, golden crust. The secret to delicious fried fish is getting the batter to go from cold to hot quickly.Īnd don’t forget to dredge the fish in flour before dipping it in the batter. I would suggest you prepare the batter about 30 minutes ahead of time and store it in the fridge until you’re ready to use it.ĭon’t forget to use cold beer. If you’re reeling them in on your own, crappie, bluegill, northern pike and walleye all fry up well!ĬAN I MAKE THE FISH FRY BATTER AHEAD OF TIME? If you’re going to the store to buy fish, haddock, tilapia and halibut would all be good choices. And yes, of course you can use other types of fish. In addition, they have a neutral flavor that will not interfere with the taste of the beer batter.ĬAN I USE OTHER TYPES OF FISH BESIDES COD?ĭeep fried fish is a classic pub dish that is perfect for a night in with friends and family. These oils can withstand the high heat of deep frying without burning or smoking. For best results, use an oil with a high smoke point such as peanut oil or canola oil. The key to making perfect beer battered fish is to use the right kind of oil. When choosing a beer for beer battered fish, it is important to experiment and find a type that you enjoy. The subtle flavor of the beer will add a hint of flavor to the dish without overwhelming the taste of the fish. We actually love Pabst Blue Ribbon or Old Style. While there are many different types of beer that can be used for battering, it is important to choose a beer that will not overpower the taste of the fish.Ī light lager or ale is usually the best choice for beer battered fish. Now, grab your favorite sides and get to eating! How delicious do these fillets look?!īeer battered fish is a classic dish that can be enjoyed any time of year. Place the fillets on a plate with a paper towel when they are done cooking to soak up some of the oil. Remember to not overcrowd the fryer or pan or it can lead to soggy fish. Placing too many cold pieces of cod into hot oil will make the oil temperature drop. Fry the them for about 8 minutes or until golden brown, flipping halfway through. Next, the fillets will go into the hot oil. Then, dredge the fillets in the batter.Allow the batter to sit for 10-minutes and thicken up.
Add the flour, baking powder, sugar, and salt to the beer mixture, and whisk until smooth.Whisk the egg and beer together in a mixing bowl.
#BATTERED FISH FILLETS HOW TO#
If you have fishermen in your family or just love to go out for Friday fish fries, this is the recipe you need to try! HOW TO MAKE WISCONSIN BEER BATTERED FISHįor your own classic Wisconsin fish fry, you’ll need:įollow the simple steps below for deliciously, crispy deep fried fish. I can’t wait to share it with you so you and your family can also enjoy a little piece of Wisconsin tradition. The Classic Wisconsin Beer Battered Fish recipe I’m sharing today is my dad’s, and it holds so many wonderful memories for me. When I close my eyes, I can still see our family seated around the picnic table in the backyard for this delicious and completely special feast. My mom and grandma would whip up some coleslaw and Dad would fry the fish and French fries in a deep fryer set up in the backyard. We’d bring home a cooler of crappie, bluegill and northern and my dad would clean and fillet them in the backyard. I remember going fishing with my parents on the lake my husband and I now have our lake home.
Who doesn’t love a good old-fashioned Wisconsin fish fry? I know my family does and I thought this was a perfect recipe to share before Father’s Day weekend. This is our family’s original recipe and a true Wisconsin classic! Classic Wisconsin Beer Battered Fish – A homemade beer batter makes these fish fillets flaky and extra crispy.
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