Wisconsin Beer Battered Fried Fish Recipes

BEER BATTERED PERCH - THE CLASSIC WISCONSIN FISH FRY

Steps:

• Add 2-3" of oil to a high walled skillet or fill a deep fryer. Heat oil to 375 degrees.
• Place 1/3 cup of flour in a bowl.
• Add 1 cup of flour and 1/2 tsp salt in a separate bowl and whisk in beer until the batter has a thin consistency that just coats the back of a spoon.*
• Dip the fillets in flour, shaking off the excess and then dip evenly in the batter.**
• Place battered fillets in hot oil, working in batches.
• Fry fish 2-4 minutes, or until it reaches golden brown. The fish will cook quickly inside so don't be afraid to judge the doneness solely by the color of the breading.
• Remove from oil and let drain on a cooling rack or paper towel prior to serving.
• Plate with French fries, coleslaw, buttered rye bread, tartar sauce for dipping and lemon wedge.

WISCONSIN BEER BATTERED FRIED FISH

Steps:

• 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.

FRIED FISH WITH VODKA AND BEER BATTER

Steps:

• Rinse fish fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.
• Place a wide, deep pan over medium heat. Add oil to a depth of at least 1 1/2 inches, and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and 1/2 teaspoon salt. Slowly stir in the vodka and beer to make a batter. (Don't make batter ahead of time, or the bubbles from the lager will be lost.)
• Dip one fillet into batter to coat it completely, then lower into hot oil. Repeat with other fillets, working in batches if needed. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain and serve.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

BATTER-FRIED FISH

Steps:

• Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

WISCONSIN BEER BATTER FOR FISH

Steps:

• Preheat oil to 375° for fish -- 350° for other.**.
• Mix all ingredients together until very thin & smooth. (You may not need the entire bottle/can of beer, so drink the rest if you want to.hate to see good beer wasted. LOL!).
• Batter should be thin, but NOT runny -- adjust amounts accordingly.
• Fish should be thawed & patted dry.
• Dust the fish or whatever with DRY batter mix (Plain flour will work, too).
• Dip into beer batter until completely coated.
• Place into hot oil,.BE CAREFUL so you don't burn yourself!
• Fry in small batches until golden brown, turning once -- fish should take about 5-7 minutes, depending on thickness -- onion rings should take about 3-5 minutes total -- cheese curds take only 1-+/- minute.
• Drain on paper towel.
• Serve with your favorite Tartar Sauce & ENJOY!
• *NOTE: When deep frying cheese curds, it's best to put them in the freezer for AT LEAST 2 hours before deep frying.
• **NOTE II: If using a deep fryer,."FOLLOW MGFr's DIRECTIONS". A fry pot with hot oil should be NO MORE than 1/3 full to prevent accidents!

BEER BATTER FOR FISH

Steps:

• In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
• In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
• In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

BEER-BATTERED FISH

Steps:

• In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
• Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
• With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

CRISPY BEER-BATTERED FISH

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.