Wisconsin-Style Fish Fry

Wisconsin-Style Fish Fry

Beer-battered cod fried to a crackling golden crust, a Friday-night Midwest tradition.

Total 40 min Makes 4 servings Calories 520/serving

Dietary

Pescatarian, Nut free

Allergens

Fish, Eggs, Wheat

Flaky cod fillets get dunked in a frothy beer batter and fried until deeply golden and crisp. Served with tartar sauce, lemon wedges, and a simple coleslaw, this is the classic Wisconsin supper club approach to fish fry. It comes together quickly enough for a weeknight but feels like a special occasion plate.

Ingredients

  • 1 1/2 pounds cod fillets, cut into 3-inch pieces
  • 1 cup all-purpose flour, divided
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 12 ounces cold lager beer
  • 1 egg
  • 4 cups vegetable oil, for frying
  • 1 lemon, cut into wedges
  • 1/2 cup tartar sauce
  • 2 cups coleslaw

Method

  1. Pat the cod fillets dry with paper towels and set aside on a plate.

  2. In a shallow dish, whisk together 1/2 cup of flour, salt, and pepper. Set the remaining 1/2 cup flour aside with the cornstarch and baking powder in a large mixing bowl.

  3. Whisk the remaining flour, cornstarch, baking powder, and paprika together in a large bowl, then whisk in the cold beer and egg until just combined into a smooth, slightly lumpy batter.

  4. Heat the vegetable oil in a deep pot or Dutch oven to 365°F.

  5. Dredge each piece of cod in the seasoned flour, shaking off excess, then dip into the beer batter, letting excess drip off.

  6. Carefully lower battered fish into the hot oil in batches of 3 to 4 pieces, frying until golden brown and crisp, 4 to 5 minutes per batch, flipping once halfway through.

  7. Transfer fried fish to a wire rack set over a baking sheet to drain while frying the remaining batches, keeping the oil temperature steady between batches.

  8. Serve the fish hot with lemon wedges, tartar sauce, and coleslaw on the side.

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    Wisconsin-Style Fish Fry

    Flaky cod fillets get dunked in a frothy beer batter and fried until deeply golden and crisp. Served with tartar sauce, lemon wedges, and a simple coleslaw, this is the classic Wisconsin supper club approach to fish fry. It comes together quickly enough for a weeknight but feels like a special occasion plate.

    40 min 4 servings 520 cal

    Ingredients

    • 1 1/2 pounds cod fillets, cut into 3-inch pieces
    • 1 cup all-purpose flour, divided
    • 1/2 cup cornstarch
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • 12 ounces cold lager beer
    • 1 egg
    • 4 cups vegetable oil, for frying
    • 1 lemon, cut into wedges
    • 1/2 cup tartar sauce
    • 2 cups coleslaw

    Method

    1. 1

      Pat the cod fillets dry with paper towels and set aside on a plate.

    2. 2

      In a shallow dish, whisk together 1/2 cup of flour, salt, and pepper. Set the remaining 1/2 cup flour aside with the cornstarch and baking powder in a large mixing bowl.

    3. 3

      Whisk the remaining flour, cornstarch, baking powder, and paprika together in a large bowl, then whisk in the cold beer and egg until just combined into a smooth, slightly lumpy batter.

    4. 4

      Heat the vegetable oil in a deep pot or Dutch oven to 365°F.

    5. 5

      Dredge each piece of cod in the seasoned flour, shaking off excess, then dip into the beer batter, letting excess drip off.

    6. 6

      Carefully lower battered fish into the hot oil in batches of 3 to 4 pieces, frying until golden brown and crisp, 4 to 5 minutes per batch, flipping once halfway through.

    7. 7

      Transfer fried fish to a wire rack set over a baking sheet to drain while frying the remaining batches, keeping the oil temperature steady between batches.

    8. 8

      Serve the fish hot with lemon wedges, tartar sauce, and coleslaw on the side.