Friday Night Fish Fry

The Friday fish fry is a sacred Midwestern institution, especially in Wisconsin and Minnesota where Catholic communities established the tradition and supper clubs enshrined it. Every Friday from Lent through summer, VFW halls, taverns, and supper clubs serve mountains of crispy beer-battered perch or cod alongside rye bread, coleslaw, and potato pancakes.

Serves: 4

Ingredients

Fish Batter

• 900g (2 lbs) fresh lake perch or cod fillets, cut into pieces
• 200g (1 1/2 cups) all-purpose flour, divided
• 240ml (1 cup) cold lager beer
• 1 large egg
• 1 tsp baking powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt, plus more for finishing
• 1/2 tsp black pepper
• Vegetable oil, for deep frying (about 1.5 litres / 6 cups)

For Serving

• Rye bread or dinner rolls
• Lemon wedges
• Tartar sauce
• Coleslaw

Instructions

1. Pat fish pieces dry with paper towels and season lightly with salt and pepper. Dredge in 60g (1/2 cup) of the flour and shake off excess. Set aside on a wire rack.
2. Whisk remaining flour, baking powder, paprika, garlic powder, salt, and pepper in a large bowl. Add egg and cold beer; whisk until a smooth, slightly thick batter forms (a few small lumps are fine). Refrigerate batter 10 minutes.
3. Heat oil in a large, deep, heavy pot to 180°C (350°F). Use a deep-fry or candy thermometer to monitor temperature.
4. Working in batches of 3-4 pieces, dip flour-coated fish into the batter, let excess drip off, and lower carefully into the hot oil.
5. Fry 3-4 minutes, turning once, until deeply golden and crispy. Internal temperature should reach 63°C (145°F).
6. Transfer to a paper towel-lined rack and immediately season with salt. Keep warm in a 120°C (250°F) oven between batches.
7. Serve immediately with rye bread, lemon wedges, tartar sauce, and coleslaw.

Cook's Notes: Lake perch is the gold standard for a Wisconsin fish fry — its sweet, flaky flesh holds up beautifully to frying. Walleye and bluegill are excellent alternatives. Never crowd the pot; dropping the oil temperature below 165°C (325°F) produces greasy, soggy fish.