Entree: United States – Upper Midwest (Wisconsin) – Wisconsin Fish Fry

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 4 walleye or yellow perch fillets, approx. 6 oz (170 g) each (total 1.5 lb/680 g)
- Salt and black pepper, to taste
- 1 cup (120 g) all-purpose flour, plus 1/2 cup (60 g) more for dredging
- 1/2 cup (60 g) medium-ground cornmeal
- 1 tsp (4 g) baking powder
- 1 tsp (2 g) paprika
- 1/2 tsp (2 g) garlic powder
- 1 large egg
- 12 fl oz (355 ml) lager-style beer (or 12 fl oz/355 ml club soda for nonalcoholic)
- Vegetable oil for frying (about 4 cups/960 ml)
- 1.5 lb (680 g) russet potatoes, scrubbed and cut into wedges
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (2 g) salt for potatoes
- 4 cups (320 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 3/4 cup (180 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) sugar
- 1/2 tsp (2 g) celery seed (optional)
- Freshly ground black pepper, to taste (for coleslaw)
- 8 slices rye bread (or 4 sandwich slices halved)
- 4 tbsp (60 g) unsalted butter, softened (for bread)
- 1/2 cup (120 g) mayonnaise (for tartar sauce)
- 2 tbsp (30 g) sweet dill pickle relish
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) chopped fresh dill or 1 tsp (1 g) dried dill
- Lemon wedges, for serving
- Malt vinegar, for serving (optional)

Instructions

Short Description:
A classic Wisconsin tavern-style fish fry: beer-battered locally caught fish fried crisp and served with potato wedges, creamy coleslaw, rye bread, tartar sauce, and lemon wedges for a complete main-course meal.

Regional Notes:
This Upper Midwest (Wisconsin) version emphasizes locally caught freshwater fish such as walleye or yellow perch, a light beer batter, and the traditional accompaniments of coleslaw and rye bread. Unlike coastal fried-fish plates, the Midwest fry often uses cornmeal in the batter and pairs the fish with hearty potato wedges and tavern-style rye.

1. Pat fish fillets dry with paper towels and season both sides lightly with salt and pepper. Keep chilled while preparing other components.
2. Preheat oven to 200°F (95°C). Toss potato wedges with 2 tbsp (30 ml) olive oil and 1/2 tsp (2 g) salt; spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and tender. Keep warm in oven.
3. Make the coleslaw: in a bowl combine shredded cabbage (4 cups/320 g), shredded carrot (1 cup/110 g), 3/4 cup (180 g) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (12 g) sugar, celery seed if using, and pepper to taste. Mix until coated, refrigerate until serving.
4. Make the tartar sauce: stir together 1/2 cup (120 g) mayonnaise, 2 tbsp (30 g) sweet dill pickle relish, 1 tbsp (15 ml) lemon juice, and chopped dill. Adjust salt and pepper; refrigerate.
5. Whisk batter: in a medium bowl combine 1 cup (120 g) flour, 1/2 cup (60 g) cornmeal, 1 tsp (4 g) baking powder, 1 tsp (2 g) paprika, 1/2 tsp (2 g) garlic powder. In a separate bowl beat 1 large egg with 12 fl oz (355 ml) beer (or club soda). Gradually whisk wet into dry until smooth; batter should be thick but pourable. Let rest 5–10 minutes.
6. Heat 3–4 inches (7–10 cm) of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Use a thermometer for accuracy. Meanwhile dredge each fillet lightly in the reserved 1/2 cup (60 g) flour and shake off excess—this helps the batter adhere.
7. Working in batches (do not overcrowd), dip each floured fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 3–5 minutes per side depending on thickness, until batter is deep golden brown and fish flakes easily with a fork. Internal fish temperature should reach 145°F (63°C). Transfer to a wire rack set over a baking sheet and keep warm in the oven.
8. If oil temperature drops, allow it to return to 350°F (175°C) between batches. Drain any final fish on paper towels briefly if needed, then transfer to the rack in the oven.
9. Warm rye bread by toasting or buttering and placing in the oven for a few minutes until butter is melted.
10. To serve: divide potato wedges among plates, place one battered fillet per person (or two smaller fillets) beside the potatoes, add a generous scoop of coleslaw, a slice of buttered rye, a dollop of tartar sauce, and lemon wedges. Offer malt vinegar on the side.
11. Enjoy immediately—crisp batter and warm potatoes are best served fresh.