Classic Wisconsin Beer Battered Fish
A homemade beer batter makes these fish fillets flaky and extra crispy. This is our family's original recipe and a true Wisconsin classic!
Servings 6 servings
Calories 106kcal
Ingredients
- 12 cod loin fillets
- 1 egg
- 1 cup beer
- 1 cup flour
- 1 teaspoon baking powder
- ¾ teaspoons sugar
- 3 teaspoons salt
- Canola or peanut oil for frying
Instructions
- Place cod fillets on a paper towel, allowing any extra moisture to dry off.
- Whisk egg and beer together.
- Add flour, baking powder, sugar and salt. Whisk again until smooth.
- Allow batter to sit for 10 minutes.
- In a large pot, add about 2 inches of oil and heat over medium heat to 375° Fahrenheit.
- Dredge cod fillets in batter and gently place them in hot oil.
- Depending on the size of your pan, you may have to cook in multiple batches.
- Fry until golden and fish is cooked through. This will take about 8 minutes, flipping halfway
- through.
- When done, remove fillets from oil and place them on plate covered with paper towel.
Notes
- Light lager is best to use for this recipe, like PBR or Old Style.
- I recommend using peanut oil or canola oil to fry your fish due to their high smoke point.
- Haddock, tilapia, halibut are great options for beer battered fish.
Nutrition
Calories: 106kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 1246mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Calcium: 49mg | Iron: 1mg