Beer Battered Fish
08.18.2023• Gourmet, Seafood
Wisconsin Fish Fries are legendary, and the prime attraction is beer-battered cod. Follow this recipe and enjoy a good ole’ Wisconsin Fish Fry at home. Our recipe uses a dark lager yet you can pick your favorite beer to use.
Beer Battered Fish
Ingredients
- 1½ pounds cod fillets skinned with bones removed. Cut into 2 X 3 squares.
- 1 12 ounce beer bottled dark lager or other beer of your choice
- 2 cups all-purpose flour divided
- ½ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp black pepper freshly ground
- oil for frying Peanut or Canola
Instructions
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In a large Dutch oven, heat oil two to three inches in depth to 375 °F. Preheat oven to 225 °F.oil for frying
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In a large bowl, our in 1 bottle of beer. Sift 1 ½ cups flour into the bowl, whisking in gently until just combined. Stir in seasonings.1 12 ounce beer, 2 cups all-purpose flour, ½ tsp kosher salt, ¼ tsp garlic powder, ¼ tsp black pepper
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Pat the fish dry and season both sides with salt and pepper.1½ pounds cod fillets
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Coat one piece of fish at a time in the beer batter, then dredge in the remaining flour. Slide the coated fish into the oil. Repeat until three pieces are cooking in the oil.
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Fry fish, frequently turning, until deep golden and cooked through four to five minutes. Transfer the fish to a paper-towel-lined baking sheet and keep warm in the oven. Batter, coat, and fry the remaining fish in batches returning the oil to 375 °F between batches. Serve warm.
Pumpernickel Rye Rolls
Ingredients
- 286 grams bread flour divided
- 104 grams rye flour
- 175 grams brewed coffee room temperature
- 13 grams cocoa powder
- 6.6 grams granulated sugar
- 8.7 grams salt
- 7.2 grams instant Yeast
- 2 Tbsp vegetable oil
- 2 Tbsp dark molasses
- ¾ tsp onion powder
Egg Wash and Toppings
- 1 egg
- 1 tbsp water
- caraway seeds optional
- course salt optional
Instructions
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Add the dough ingredients to the stand mixed. Knead until smooth and elastic, about 6 to 8 minutes.286 grams bread flour, 13 grams cocoa powder, 6.6 grams granulated sugar, 8.7 grams salt, ¾ tsp onion powder, 7.2 grams instant Yeast, 175 grams brewed coffee, 2 Tbsp vegetable oil, 2 Tbsp dark molasses, 104 grams rye flour
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Place dough in a lightly oiled proofing bowl and turn to grease the top. Cover; let rise until indentation remains after poking the dough with a finger down to the second knuckle, about an hour. (If using a proofer – set to 80 °F °F)
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Turn dough onto a lightly floured surface; punch down to remove air bubbles. Divide the dough into equal size pieces 50 grams each. Roll each into a tight round. Use your hand and thumb to create friction on the counter surface to shape them. This tightens the skin of the dough so it will have the proper rise. Place the balls on a baking sheet lined with parchment paper two inches apart.
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Cover; let rise in a warm place until indentation remains after touching, about 30 minutes. (If using a proofer – set to 80 °F °F)
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Preheat oven to 400°F and place a small heavy pan on the bottom shelf.
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Whisk egg and add 1 tbsp water. Brush rolls with the egg wash, and sprinkle them with course sea salt or caraway seeds if desired.1 egg, caraway seeds, course salt, 1 tbsp water
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Place rolls in the oven on the middle rack. Pour 1 cup water into the preheated pan on the lower shelf to create steam. Close the door and bake for 12-14 minutes or until golden in color and the internal temperature reads 190 °F Remove from oven promptly.
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Let the buns rest for 2 minutes before transferring them onto the cooling rack. Let cool for another 30 minutes.
Creamy Coleslaw
Ingredients
- 1 16 ounce coleslaw mix prepackaged
- 2 tablespoons onion minced
- ⅓ cup white sugar
- ¼ cup kosher salt
Sauce
- ½ cup mayonnaise
- ¼ cup milk
- ¼ cup buttermilk
- 2 ½ tablespoons lemon juice
- 1 ½ tablespoons white wine vinegar
- ½ teaspoon salt
- 3 tbsp sugar
- ⅛ teaspoon ground black pepper
Instructions
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Combine cabbage slaw mix in a large bowl, leaving plenty of room to toss (you may have to use 2 large bowls if your bowls are not large enough). Sprinkle with sugar and salt and toss to combine. Let rest 5 minutes, then transfer to a large colander and rinse thoroughly under cold running water.⅓ cup white sugar
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Transfer rinsed mixture to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more paper towels. Return to large bowl and set aside.
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Stir together the sauce ingredients in a large measuring cup until smooth.½ cup mayonnaise, ¼ cup milk, ¼ cup buttermilk, 2 ½ tablespoons lemon juice, 1 ½ tablespoons white wine vinegar, ½ teaspoon salt, ⅛ teaspoon ground black pepper
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Combine coleslaw mix and onion in a large bowl. Pour the mayonnaise sauce mixture over the top and stir until well combined. Chill for at least 1 hour before serving.1 16 ounce coleslaw mix, 2 tablespoons onion
Homemade Tartar Sauce
Ingredients
- ½ cup Mayonnaise
- 2 tbsp cornichons roughly chopped with their juice
- 1 tbsp capers chopped
- 1 tbsp lemon juice fresh – more if needed
- ¾ tsp Worcestershire sauce
- 1 tsp dried dill or 1 tbsp chopped fresh
- Kosher Salt to taste
- Black pepper freshly ground to taste
Instructions
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Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
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Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.