Wisconsin Beer Batter for Fish

This is a great recipe for true Wisconsin-style battered fish. This recipe will work well for two pounds of fish – whether it be fresh-caught bluegills or walleye pike. You can also double the recipe, but make sure to mix in TWO separate bowls (don’t combine in one bowl) or it will not come out right. My choice for beer — Leinenkugel’s Red Lager.

Don’t forget to let the batter sit for one hour before using.

Ingredients: 2 lbs. fish – your choice 1/2 cup flour seasoned salt to taste 1 tbs. melted butter 2 eggs, beaten well 1/2 cup Wisconsin beer

Preparation: Sift the flour and salt, add the butter and egg; add the beer gradually, stirring only until smooth.

Let stand for one hour at room temperature.

Dip fish in batter and fry in hot oil. Larger cuts of fish can be quartered into 2″ chunks for even cooking. Remove when golden-brown and the internal temperature of the fish reaches 145° F.