Wisconsin Fish Fries are legendary, and the prime attraction is beer battered cod. After talking to Lakefront Brewery’s Executive Chef Kristin Hueneke, we’ve come up with a great recipe to make delicious beer battered cod. Follow these steps, and enjoy a good ole’ Wisconsin Fish Fry at home. Chef Kristin enjoys a Lakefront Eastside Dark Lager in her beer batter, but you can pick your own favorite beer to use. You can listen to all of her tips on how to make a great fish fry on our podcast interview with her. Just click here to listen!
- 1 cup Flour
- 1 cup Corn Starch
- 12 oz Beer (Use your Wisconsin favorite!)
- 1 Egg
- 6 cup Canola Oil
- 1 cup Flour
- 1 Tbsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 4 piece Cod
Combine 1 cup flour, 1 cup corn starch, 12 oz beer, and 1 egg in a large bowl to form a batter. Cover the bowl and place in refrigerator for at least 20 minutes to cool.
Once you are ready to cook the fish, add the oil to a large, deep cast iron skillet. Turn the heat to medium, and heat the oil to 375ºF.
While the oil is heating, make the seasoned flour by combining the other 1 cup of flour, 1 tbsp. salt, 1 tsp. pepper, 1 tsp. paprika, and 1 tsp. garlic powder. Whisk together.
Dry the fish with paper towel, and drop each piece of fish into the batter. Remove with tongs, and then lightly coat each side with the seasoned flour. Gently place each piece of fish into the oil, and let cook for 4 – 6 minutes, until the batter becomes crispy and golden. Once done cooking, remove from the skillet, and dry on paper towels.
Serve your cod with fries (or potato pancakes!), lemon wedges, and tartar sauce. Wash it down with your favorite Wisconsin beer, and enjoy!