Wisconsin Beer Battered Fried Fish Food

WISCONSIN BEER BATTERED FRIED FISH

Steps:

• Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
• Add beer and 1/4 cup water and whisk to make a smooth batter.
• Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
• Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.

BEER BATTERED PERCH - THE CLASSIC WISCONSIN FISH FRY

Steps:

• Add 2-3" of oil to a high walled skillet or fill a deep fryer. Heat oil to 375 degrees.
• Place 1/3 cup of flour in a bowl.
• Add 1 cup of flour and 1/2 tsp salt in a separate bowl and whisk in beer until the batter has a thin consistency that just coats the back of a spoon.*
• Dip the fillets in flour, shaking off the excess and then dip evenly in the batter.**
• Place battered fillets in hot oil, working in batches.
• Fry fish 2-4 minutes, or until it reaches golden brown. The fish will cook quickly inside so don't be afraid to judge the doneness solely by the color of the breading.
• Remove from oil and let drain on a cooling rack or paper towel prior to serving.
• Plate with French fries, coleslaw, buttered rye bread, tartar sauce for dipping and lemon wedge.

CRUNCHY BATTER FRIED FISH (NO BEER)

Steps:

• Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
• Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
• Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
• In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
• Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
• Cut fish into portion sizes and remove any pin bones, and pat dry.
• Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
• Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
• Cook the fish one or two pieces at a time until golden brown.
• Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
• Serve while hot.

WISCONSIN BEER BATTER FOR FISH

Steps:

• Preheat oil to 375° for fish -- 350° for other.**.
• Mix all ingredients together until very thin & smooth. (You may not need the entire bottle/can of beer, so drink the rest if you want to.hate to see good beer wasted. LOL!).
• Batter should be thin, but NOT runny -- adjust amounts accordingly.
• Fish should be thawed & patted dry.
• Dust the fish or whatever with DRY batter mix (Plain flour will work, too).
• Dip into beer batter until completely coated.
• Place into hot oil,.BE CAREFUL so you don't burn yourself!
• Fry in small batches until golden brown, turning once -- fish should take about 5-7 minutes, depending on thickness -- onion rings should take about 3-5 minutes total -- cheese curds take only 1-+/- minute.
• Drain on paper towel.
• Serve with your favorite Tartar Sauce & ENJOY!
• *NOTE: When deep frying cheese curds, it's best to put them in the freezer for AT LEAST 2 hours before deep frying.
• **NOTE II: If using a deep fryer,."FOLLOW MGFr's DIRECTIONS". A fry pot with hot oil should be NO MORE than 1/3 full to prevent accidents!

BOSTON BATTERED FRIED FISH

Steps:

• Heat oil in a large sauce pan to frying temperature.
• In a small bowl mix dry ingredients.
• Add water and cider vinegar to make a thick batter.
• Dip fish pieces into batter then into hot oil.
• Fry for 3-4 minutes, depending on the thickness of the fish.
• Drain on paper towels.
• Serve immediately with your favorite tartar sauce.