Rosé
True rosé wines are dry, crisp and delicious. They combine the crisp, refreshing characteristics of a white wine with hints of red wine flavor. Don’t be scared to drink pink!
Beer Battered Fried Fish Recipe
View more Seafood Recipes
Prep Time
10 min
Total Time
25 min
Yield
Feeds 4 people
In Wisconsin, we’re well known for our fish fries. When you’re in the mood for fish fry, but can’t go out, you can make delightful Beer Battered Fried Fish at home with this easy to follow recipe. Since most people don’t have deep friers at home, we’re giving directions on how to make this recipe on the stove top, but, if you have a deep frier, feel free to put the battered fish into your deep frier and cook it that way. We hope you enjoy this recipe and let us know what you think of it! Do you have a special seasoning that makes the recipe even better? We’d love it if you could share your tips in the comments.
Ingredients
- 2 lb(s) White Fish (fillets)
- 12 oz Beer (suggested fish include Cod)
- 1.25 cup(s) Flour (Pollock and Tilapia)
- Corn Starch (use something from Wisconsin – New Glarus Spotted Cow or Geneva Lake Amber are solid choices)
- Old Bay Seasoning
- Vegetable Oil
Directions
Make the beer batter by adding the beer into a large bowl. Sift the flour into the bowl while whisking it into the beer. Whisk until combined.
Pour enough oil into a large skillet to have about 2″ of oil in the pan. Heat to medium high heat.
Once the oil is hot, pat the fish dry on all sides, season with Old Bay Seasoning to taste and lightly dust with cornstarch. Using tongs, take each piece of seasoned fish and dip it into the batter. Remove it from the batter and shake off any excess batter. Place each piece into the skillet and cook until the fish is golden brown and cooked through, about 5 minutes total. Turn as needed to brown all sides.
Once fish is cooked, transfer to a raised rack to drain excess oil and cool before serving. Serve with fries, your favorite sauce and a cold Wisconsin beer!
