Wisconsin Classic Fish Fry Recipe

Prepare fish

Pat fillets dry with paper towels. If using perch and you prefer a flour dusted finish instead of batter, proceed to the 'Perch Option' section; otherwise portion fillets into 4 equal pieces and season both sides lightly with 0.5 tsp salt and a pinch of black pepper.

Make batter

In a mixing bowl whisk together 1.5 cups flour, cornstarch, baking powder, 1.5 tsp salt (use the remaining salt), 1 tsp black pepper and cayenne if using. Gradually whisk in cold beer until mostly smooth, then add ice water to reach a thick but pourable consistency (should coat the back of a spoon). Keep batter cold in a bowl set over ice if possible.

Heat oil

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (about 6–8 cups total). Heat to 350–375°F (175–190°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Fry fish

Working in batches, dust fillets lightly with a little flour if desired, then dip each fillet into the beer batter, letting excess drip off. Carefully lower into hot oil. Fry until golden brown and crisp, about 3–5 minutes for thinner fish and up to 6 minutes for thicker pieces, turning once if needed. The internal temperature should reach 145°F and fish should flake easily. Transfer to a wire rack set over a sheet tray lined with paper towels to drain and keep warm in a 200°F oven while you finish remaining batches.

If using lake perch and you prefer the traditional flour-dusted style, combine 1/2 cup flour with 1/2 tsp salt and 1/4 tsp black pepper in a shallow dish. Pat perch dry, dredge both sides in the seasoned flour, shake off excess, and fry in 350°F oil for 2–3 minutes per side until golden and cooked through. Drain and keep warm.

Cut and soak

Peel potatoes if desired and cut into matchstick-size fries (about 1/8" x 1/8" x 3"). Place cut fries in a bowl of cold water and soak at least 30 minutes (up to 2 hours) to remove starch.

First fry (blanch)

Drain and thoroughly dry the fries on clean towels. Heat 2 cups oil in a heavy skillet or small fryer to 325°F (160°C). Fry fries in batches for 3–4 minutes until softened but not colored. Remove and drain on paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, 1.5–3 minutes. Remove, drain, and immediately season with 1 tsp salt. Serve hot.

In a bowl whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp Dijon, 1 tsp poppy seeds, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Add shredded green cabbage, red cabbage and carrot; toss to coat thoroughly. Chill at least 20 minutes to let flavors meld. Taste and adjust seasoning before serving.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp chopped capers, 2 tbsp minced cornichon or pickle, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp Dijon and 1 tbsp chopped parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and refrigerate at least 15 minutes to blend flavors. Taste and adjust acidity or salt as needed.

Arrange warm beer-battered fish (or flour-dusted perch) on plates with a generous portion of matchstick fries and a scoop of poppy seed coleslaw. Add a ramekin of lemon caper tartar sauce, 1–2 lemon wedges and a slice of toasted rye bread per person. Garnish with chopped parsley. Serve immediately while fish and fries are hot and crisp.