Wisconsin Beer Battered Fried Fish
Dive into the flavors of the Midwest with this irresistible Wisconsin Beer Battered Fried Fish recipe, a true celebration of crispy, golden perfection. Featuring tender cod or haddock fillets wrapped in a light, airy beer-infused batter, this dish effortlessly combines rich flavors with a satisfying crunch. The batter, crafted with a blend of all-purpose flour, cornstarch, and seasonings like paprika, garlic powder, and onion powder, gains a delightful depth from a splash of your favorite lager or pale ale. Perfectly fried to a mouthwatering golden brown, each piece is a testament to the art of frying done right. Serve it piping hot with a squeeze of lemon, tangy tartar sauce, and classic sides like fries or coleslaw for an authentic fish fry experience. Whether it’s game day, a cozy family dinner, or a weekend indulgence, this beer-battered fish is sure to impress.
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Recipe Information
Ingredients
- 1.5 pounds cod or haddock fillets
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large egg
- 12 ounces beer (preferably lager or pale ale)
- 1 teaspoon baking powder
- 6 cups vegetable oil (for frying)
- 1 cup extra all-purpose flour
Instructions
Rinse the cod or haddock fillets under cold water and pat them dry with paper towels. Cut the fillets into serving-size pieces, about 5-6 inches long.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and baking powder.
In a separate small bowl, beat the egg and add it to the flour mixture. Slowly pour in the beer while whisking until a smooth, thick batter forms. Let the batter rest for about 5-10 minutes.
Meanwhile, heat the vegetable oil in a deep pot or skillet over medium-high heat until the oil reaches 375°F (190°C). Use a cooking thermometer to ensure accuracy.
Place the extra cup of all-purpose flour on a plate. Lightly dredge each fish fillet in the flour, shaking off any excess. This helps the batter stick better to the fish.
Dip each floured fish fillet into the beer batter, coating it completely, and carefully place it into the hot oil. Fry in batches, making sure not to overcrowd the pan.
Fry each piece of fish for 4-5 minutes, or until golden brown and crispy, flipping halfway through for even cooking. Use a slotted spoon or tongs to remove the fish and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve the fried fish immediately with tartar sauce, lemon wedges, and your favorite side dishes like fries or coleslaw.
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.3 g | 461% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.7 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 732 mg | 16% | |
*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.
