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“Here in WI where beer is KING, we love our fish dipped in beer batter & deep fried to a golden brown! You can also use this for deep-fried "WI Cheese Curds*, Onion Rings or whatever your little heart desires! .”
READY IN:
30mins
SERVES:
3-4
YIELD:
16 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR BEST RESULTS: A couple hours before making the batter, open the can/bottle of beer & let set open at room temperature.
  2. Fill your deep fryer to the recommended amount w/ canola oil.
  3. Turn the the the fryer on to 350° to 375°.
  4. If need be, cut the fish into 2 inch pieces.
  5. Rinse the fish in cold water & pat dry with paper towel.
  6. Place the 1/2 cup flour & the cornstrach in a zip-lock type bag.
  7. Add the fish to the bag & toss until all the fish is well coated -- set aside.
  8. Sift together all the remaining dry ingredients,.
  9. Stir in the beer until you have a smooth, thin batter -- when coatig the fish, you should be able to just barely see the fish throught the batter.
  10. Dip the fish into the batter & carefully place into pre-heated deep fryer -- fry 3-4 pieces at a time, depending on the size of your fryer.
  11. Fry for 5-7 minutes until golden brown.
  12. Drain on paper towels.
  13. Serve w/ your favorite sauce &/or lemon juice.
  14. ENJOY!
  15. HINT: If frying cheese curds, freeze the curds for AT LEAST an hour before frying & the fry for only 1-2 minutes -- watch carefully so not to overcook!

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