Wisconsin-style Fish Fry
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Sizzle, Winter 2016
Ingredients
Beer batter:
½ cup all-purpose flour
½ cup rice flour
2 t. paprika
1 t. garlic powder
1 t. onion powder
1 egg
Salt and pepper to taste
6-8 oz. beer, adjusted for consistency
3 qts. frying oil (use for frying French fries as well)
Fish:
1 lb. Lake Perch or whitefish (about 6 filets)
½ cup seasoned flour for dredging
1 lemon, cut into wedges
Tartar sauce:
8 oz. mayonnaise
1 oz. chopped capers
1½ oz. pickle relish
1 T. chopped onion
2 t. lemon juice
Worcestershire sauce to taste
Tabasco sauce to taste
French Fries:
6 russet potatoes
3 qt. frying oil (use for frying fish
as well)
Salt and pepper to taste
Cole Slaw:
18 oz. shredded green cabbage
6 oz. mayonnaise
3 oz. sour cream
¾ oz. sugar
1 oz. cider vinegar
1 garlic clove, minced
4 oz. shredded carrot
Salt and pepper to taste
Instructions
Fish and Beer Batter:
1. Mix together beer batter flours, paprika, garlic powder, onion powder, egg, salt and pepper. Add beer until smooth; do not overmix.
2. Heat frying oil to approximately 350ºF.
3. Dredge one filet at a time into seasoned flour mixture, then into beer batter.
4. With a pair of tongs, slowly immerse fish into oil without splashing. Cook to golden brown. Flip filets; repeat. Remove from oil to wire rack or drain on paper towels.
French Fries:
1. Cut potatoes ½-inch square lengthwise.
2. Blanch in 325ºF oil until tender. Drain; reserve
3. Deep fry in 375ºF oil until golden and crispy. Drain, season; set aside.
Cole Slaw:
Mix together cabbage, mayonnaise, sour cream, sugar, cider vinegar, garlic, carrot, salt and pepper until well incorporated. Refrigerate.
Yield
3 servings
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