Wisconsin Fish Fry

Ingredients

• 1.5 lb cod or walleye fillets
• 1 cup all-purpose flour, plus extra for dredging
• 1 tsp baking powder
• 1 tsp salt
• 1 cup cold beer
• oil, for frying
• tartar sauce, to serve
• rye bread, to serve
• coleslaw, to serve
• lemon wedges, to serve

Before you cook

• Pat the fish fillets dry and cut into portions if large.
• Whisk together the flour, baking powder, and salt in a bowl.

Steps

1. Heat about 3 inches of oil in a deep pot to 375°F (190°C).
2. Whisk the cold beer into the flour mixture until just combined, leaving a few lumps.
3. Dredge each fish fillet lightly in extra flour, shaking off the excess.
4. Dip each floured fillet into the beer batter, letting the excess drip off.
5. Lower the battered fillets into the hot oil.
6. Fry until golden brown and crisp, about 4 minutes per side.
7. Lift the fish out with a slotted spoon and drain on paper towels.
8. Season the fish lightly with salt as soon as it comes out of the oil.
9. Serve with rye bread, coleslaw, tartar sauce, and lemon wedges.