Wisconsin Beer-Battered Fish Fry Recipe | Craft Beer & Brewing

Wisconsin Beer-Battered Fish Fry Recipe

Adding beer to fish batter enhances the texture of the fried fish because when the fish hits the hot oil, carbon dioxide in the beer is released, creating air in the coating. Here a lager adds a nice light taste and crunch.

Christopher Cina 1 year, 10 months ago

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Adding beer to fish batter enhances the texture of the fried fish because when the fish hits the hot oil, carbon dioxide in the beer is released, creating air in the coating. This then provides a nice light crunch without overcooking the fish.

Active preparation time: 40 minutes
Total time: 45 minutes
Serves: 3–4

Seasoned Flour

3 cup all-purpose flour
2 Tbs onion powder
2 Tbs garlic powder
2 tsp paprika
2 tsp salt
2 tsp white pepper

Mix all the ingredients in a bowl with a dry whisk and reserve.

Beer Batter

3 1/3 cup all-purpose flour
¾ cup rice flour
2 tsp baking powder
4 cup (946 ml) American lager
1/2 cup (118 ml) vodka
1 Tbs honey

In a bowl, whisk together the flours and baking powder. In a separate bowl, whisk together the beer, vodka, and honey. Slowly whisk the dry ingredients into the wet ingredients to make a batter.

Fish Fry

1 lb (454 g) cod or haddock fillets, cut into about 3 oz (85 g) portions
Seasoned flour
Beer batter
Canola oil to fill a deep fat fryer

Fill the fryer with oil and heat to 350°F (177°C) following the manufacturer’s directions. Arrange the bowls of fish, seasoned flour, and batter with the fish farthest from the fryer, then the seasoned flour, and then the beer batter. With tongs or fingers, take one piece of fish at a time, dip the fish into the seasoned flour to coat, then into the beer batter, and then slowly drop the fish into the hot oil, avoiding splashes. Fry the fish for 3–4 minutes until cooked all the way through. Carefully remove the fish and drain on paper towels. Repeat with each piece of fish.

Beer Suggestions: New Glarus Two Women (New Glarus, Wisconsin), August Schell Pilsner (New Ulm, Minnesota), Guinness Blonde (Dublin, Ireland).

Get 84 new recipes made with beer as well as successful cooking and pairing tips from Tired Hands Brewing and learn to brew with seasonal ingredients with beer recipes from Scratch Brewing in Craft Beer & Brewing Magazine®’s 2016 issue of Cooking With Beer. Order your copy today!

PHOTO: MATT GRAVES

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