Entree: United States – Great Lakes – Wisconsin Fish Fry (Crispy beer-battered or breaded fried fish served hot as a classic Midwestern communal Friday meal)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 walleye or cod fillets, approx. 6 oz (170 g) each
- 1/2 cup (60 g) all-purpose flour for dredging
- 1 cup (120 g) all-purpose flour for batter
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) paprika
- 1 large egg
- 1 cup (240 ml) lager beer (or cold club soda)
- 1/2 cup (120 ml) milk
- 4 cups (950 ml) vegetable oil or shortening for deep frying
- Lemon wedges for serving
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) sweet pickle relish
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon mustard
- Salt and pepper to taste

Instructions

1. Pat fish fillets dry and season lightly with salt and pepper. Set up a dredging station with 1/2 cup (60 g) flour for dredging and a bowl with batter.
2. Whisk 1 cup (120 g) flour, 1/2 cup (60 g) cornmeal, baking powder, salt, pepper, and paprika in a bowl. In another bowl whisk egg, beer, and milk, then combine wet and dry to form a smooth batter.
3. Heat oil in a deep pan or fryer to 350°F (175°C). Test with a small drop of batter; it should sizzle and brown steadily.
4. Dredge each fillet lightly in the 1/2 cup (60 g) flour, shake off excess, then dip into the batter to fully coat.
5. Carefully lower fillets into hot oil, frying in batches to avoid crowding. Fry 3–5 minutes per side or until batter is golden brown and fish flakes easily with a fork. Internal temperature should reach 145°F (63°C).
6. Drain on a wire rack or paper towels and keep warm in a low oven while frying remaining fillets.
7. For tartar sauce, stir together mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, and season with salt and pepper.
8. Serve the fried fish hot with lemon wedges and tartar sauce; traditional accompaniments include French fries and coleslaw.