Wisconsin Beer Batter Fish Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - flour or bisquick
  • 1 cans - beer 12 oz
  • 1/4 cups - parmesan cheese
  • 2 tablespoons - paprika
  • 2 tablespoons - garlic powder
  • 2 teaspoons - salt
  • 1 teaspoons - white pepper
  • 1 - egg, beaten
  • 1 pounds - boneless skinless fish fillets
  • Directions:

    Heat oil for frying to 365 degrees. Combine all dry ingredients. Add beaten egg to dry ingredients and incorporate. Add beer to dry ingerdients mixing until smooth. Thicker batter results in thicker breading. Pat fish dry and salt and pepper fillets. Dip in batter to fully coat. Slowly lower fish into oil swirling around to prevent sticking to the bottom of the pot before dropping all the way in. Cook 5 -7 minutes depending on fish thickness. Fish should float when done.

    Brief Description

    Friday night tradition back home.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 10 min


    Use thicker fish pieces such as cod or haddock or thicker breading overwhelms the fish. Use batter for onion rings, mushrooms, or other vegetables as well.



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    Posted On:

    December 20, 2016

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