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    Home » Dinner » Beer Battered Fish Fry

    March 28, 2020 · Updated January 30, 2023

    Beer Battered Fish Fry

    1 Comment

    · by Amanda Gajdosik

    Beer Battered Fish is perfectly golden brown, delightfully crispy, and comes together in minutes with just a few pantry staples.

    beer battered fish fry recipe

    There is nothing more Wisconsin than a beer battered fish fry. I am the authority on the situation, after all. I’ve eaten my fair share of fish fry in my 27 years. And I’ve made many batches too.

    Finally, I’ve nailed it. The perfect beer battered fish fry recipe. It took awhile, but I’ve figured out that, as with most Midwestern recipes, less is more.

    crispy beer battered fish

    Making the beer batter for the fish fry

    Here’s what you’re going to need to get that golden brown and crispy exterior we all know and love from beer batter:

    • Beer (Duh. I like using a local Lager, preferably one from KBC – you know my penchant for cooking with their brews.)
    • Flour
    • S&P (that stands for salt & pepper, yo)
    • An egg, whisked ever so gently
    • Garlic Powder
    • Paprika
    • Time, just a little of it

    The key to crispy, flavorful fish

    I’ve learned a lot since I first started making fish. To start, you want to make the batter first. There is no leavening in this recipe, nothing to react and create bubbles, like baking soda. Once the batter is whisked up, you’ll need to let it hang out so the beer can do its thing and the bubbles can disperse throughout the mix.

    While the batter rests, make sure the fish is patted dry. This helps the seasoning and batter adhere to the fillets. After that, you’ll want to season the dried fish generously with salt and pepper.

    perfect fish fry recipe

    While all of this is happening, bring the oil up to temp. When frying on a stovetop, I always like to overheat my oil. As soon as you drop in your food it knocks the temperature down, so having it up higher than the recipe calls for ensures the food will be cooking at the correct temperature from the get-go. Yes, a deep fryer would be easier, but I haven’t been brave enough to use the monster that Seth got a few months ago. It’ll happen this summer!

    The most important step, I think, is to season after frying! A good sprinkle of salt when the fish is fresh from the fryer will make sure the fish has a lot of flavor and is far from bland.

    beer battered fish fry recipe

    Serving beer battered fish

    At fish frys around here it’s customary to get a side of French fries, coleslaw, and a slice of buttered rye bread with your order. Maybe a squeeze of lemon. Almost certainly a pickle (that I gladly give to Seth). And an Old Fashioned or two. Who am I to buck tradition? Find my recipe for beer battered fish fry by clicking the link here!

    Want more? Watch the video I created for Webster’s Marketplace to see a step-by-step on making the perfect batch of beer battered fish fry.

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    1. duskalert says

      March 28, 2020 at 3:11 pm

      Hi dear !
      I invite you to participate in #JAYC
      Here's the link
      https://jannat007.wordpress.com/2020/03/28/jayschallenge-jayc/

      Looking forward to you seeing it !

      Reply

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    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
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