Wisconsin-Style Beer-Battered Fish

The beer in the batter releases a bit of carbonation when it hits the fryer, giving a lifting lightness to what will be a crunchy coating. robertsre/shutterstock

Slipping your fish some beer might seem like overdoing it, but the beer in the batter releases a bit of carbonation when it hits the fryer, giving a lifting lightness to what will be a crunchy coating.

• 1 pound perch fillets (or cod, haddock, or walleye), patted dry
• 1 egg, beaten lightly
• 1 teaspoon baking powder
• 1 3/4 cups flour, divided
• 12 ounces beer (pilsner, amber, or light ale)
• 1 teaspoon salt (or go full Sconnie and use Lawry’s seasoned salt)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Add oil to a deep cast-iron kettle, such as a Dutch oven—at least 3 inches deep but never more than half full—and heat it to 375 degrees F.

For the batter, whisk together the egg, baking powder, and 1 cup of flour. Then add the beer gradually, adjusting the beer amount so that the batter is just thick enough to stick to the back of a spoon in a thin layer. Whisk until it’s smooth. If the batter is too thick, you will end up with soggy breading.