Those of you familiar with Wisconsin culture know of the importance of a good ol' Friday Fish Fry. Nate and I LOVE LOVE LOVE fish fry Fridays. The typical fish fry consists of some battered cod, rye bread, coleslaw, some type of potato product and a good glass of beer. We love fish fry so much that our wedding rehearsal dinner was a fish fry and I subjected some ATL Friends to Fish Fry during my bachelorette party.
We have been on a mission to try all of the fish fry varieties in the area. Last Friday, however, we decided to DIY Fish Fry given that my dad gave us a bunch of fish he caught ice fishing. We tried the following recipe and it was delish. My friend, BK also notified us that the Gary Roach batter makes a tasty fry as well. You can find the Gary Roach batter in hardware stores. (No, I am not kidding)
1 (12-ounce) bottle beer (We used Sam Adams White Ale - YUM)
2 cups all-purpose flour
1/2 teaspoon House Seasoning, recipe follows
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
In a Dutch oven or fryer, heat oil to 375 degrees F.
Preheat oven to 225 degrees F.
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Source: Paula Deen