Wisconsin Beer Batter for Fish
Dive into a taste of the Midwest with this authentic Wisconsin Beer Batter for Fish recipe, perfect for creating golden, crispy fried fish fillets that are irresistibly light and crunchy. Featuring a rich blend of all-purpose flour, cornstarch, and bold seasonings like paprika and garlic powder, this beer batter is elevated by the use of your favorite lager or pale ale, infusing the fish with a subtle, malty flavor. The secret to its flawless texture lies in letting the batter rest, ensuring an ultra-smooth coating that fries to perfection. Ideal for cod, haddock, or any firm white fish, this recipe pairs perfectly with tartar sauce, lemon wedges, or a side of coleslaw for a complete fish fry experience. Whether for a family dinner or a casual gathering, this 30-minute recipe brings the nostalgia of classic Wisconsin fish fries straight to your table.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 1.25 cups beer (lager or pale ale)
- 1.5 pounds firm white fish fillets (cod, haddock, etc.)
- 0.5 cup all-purpose flour (for dredging)
- 4 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper.
In a separate bowl, beat the egg and then slowly whisk in the beer until well combined.
Pour the beer mixture into the dry ingredients and whisk until the batter is smooth and free of lumps. Let the batter rest for 10 minutes while you prepare the fish.
Pat the fish fillets dry with paper towels and cut them into smaller portions if desired. Lightly dredge each piece in the 0.5 cup of flour, shaking off excess flour.
Heat the vegetable oil in a deep skillet or fryer to 375°F (190°C).
Dip each piece of floured fish into the beer batter, ensuring it is fully coated, and allow any excess batter to drip off.
Carefully place the battered fish into the hot oil, frying only a few pieces at a time to avoid overcrowding. Fry for about 3-5 minutes per side, or until the batter is golden brown and the fish is cooked through.
Remove the fried fish from the oil using a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
Repeat with the remaining fish, ensuring the oil temperature stays consistent.
Serve immediately with lemon wedges, tartar sauce, or your favorite dipping sauce.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.3 g | 308% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.6 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
