Wisconsin Fish Fry Recipe
One-half pound battered cod, French fries, rye bread, coleslaw, tartar sauce.
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Ingredients
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Fish & Batter
French Fries
Coleslaw
Tartar Sauce
To Serve
Method
Fish & Batter
Prepare fish
Pat the cod fillets dry with paper towels and cut into serving-size pieces if necessary (about 1/2 lb total). Lightly season both sides with 1/4 tsp salt and a pinch of black pepper.
Make batter
In a bowl whisk together 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. In a separate small bowl beat the egg and stir in 3/4 cup cold beer (or sparkling water). Combine wet into dry and whisk briefly until just combined — batter should be slightly lumpy and thick enough to coat but still runny. Keep batter cold (set bowl over another bowl with ice briefly if warm).
Heat oil
Pour about 2 cups vegetable oil into a heavy skillet or pot to reach approximately 2 inches depth. Heat oil to 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a small dollop of batter— it should sizzle and rise immediately.
Dredge and fry
Lightly dredge each piece of seasoned cod in the reserved 1/2 cup flour (shake off excess). Dip into the cold batter, letting excess drip off, then carefully lower into the hot oil. Fry in a single layer without crowding — for 3–5 minutes, turning once, until golden brown and internal temperature reaches 145°F (or fish flakes easily). Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if frying in batches.
French Fries
Prepare potatoes
Rinse cut potato sticks in cold water until water runs clear to remove starch. Pat completely dry with towels.
Fry potatoes
Heat 1 cup vegetable oil in a heavy skillet to 325°F (160°C). Fry potatoes in small batches 3–4 minutes until tender but not browned. Transfer to paper towels to drain. Increase oil temperature to 375°F (190°C) and fry a second time 1.5–3 minutes until golden and crisp. Drain and immediately season with 1/2 tsp salt.
Coleslaw
In a medium bowl combine 2 cups shredded cabbage and 1/4 cup grated carrot. In a small bowl whisk together 3 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper. Toss dressing with the cabbage mixture until evenly coated. Chill briefly or serve immediately.
Tartar Sauce
Stir together 1/4 cup mayonnaise, 1 tbsp finely chopped dill pickle (or 1 tbsp relish), 1 tsp lemon juice, 1 tsp chopped parsley, 1/2 tsp Dijon mustard and 1 tsp chopped capers (optional). Season with 1/8 tsp salt and a pinch of black pepper. Refrigerate until serving to let flavors meld.