Friday fish fry

Cook it at home: Wisconsin beer-battered fish fry with coleslaw and rye

A Madison-style Friday fish fry at home: cod (or perch, if you can get it) in a light beer batter, a sharp slaw, buttered rye and tartar sauce. Make the slaw and tartar first, then fry everything in two quick batches.

Pans and tools

• Heavy pot or Dutch oven
• Deep-fry thermometer
• Wire rack and sheet pan
• Shallow dish and mixing bowls

You’ll need

• 1 1/2 lb (680 g) skinless cod fillets (or lake perch), cut into 4 oz (115 g) pieces
• 1 cup (125 g) all-purpose flour, plus 1/2 cup (60 g) for dredging
• 1/4 cup (30 g) cornstarch
• 1 tsp baking powder
• 1 1/4 tsp kosher salt, plus more to finish
• 1/2 tsp sweet paprika
• 1/4 tsp garlic powder
• 1 cup (240 ml) cold Wisconsin lager
• Neutral oil for frying, about 2 qt (2 L)
• For the coleslaw: 4 cups (300 g) shredded green cabbage, 1 small carrot grated, 1/3 cup (75 g) mayonnaise, 1 tbsp cider vinegar, 2 tsp sugar, 1/4 tsp celery seed, salt and pepper
• For the tartar sauce: 1/2 cup (115 g) mayonnaise, 2 tbsp chopped dill pickle, 1 tsp pickle brine, 1 tsp lemon juice, 1 tsp chopped dill
• 8 slices rye bread, buttered
• Lemon wedges

Steps

1. Make the coleslaw: whisk the mayonnaise, vinegar, sugar, celery seed, a pinch of salt and pepper. Toss with the cabbage and carrot and chill at least 30 minutes.
2. Make the tartar sauce: stir together the mayonnaise, pickle, brine, lemon juice and dill. Chill.
3. Pat the fish very dry with paper towels and season lightly with salt. Put the 1/2 cup dredging flour in a shallow dish.
4. Heat the oil in a heavy pot (at least 3 inches / 7.5 cm deep) to 375°F (190°C). Set a wire rack over a sheet pan nearby and heat the oven to 200°F (95°C).
5. Whisk the 1 cup flour, cornstarch, baking powder, salt, paprika and garlic powder in a bowl. Just before frying, whisk in the cold beer until the batter is smooth and as thick as pancake batter. Do not make it ahead: the bubbles keep it light.
6. Dredge a piece of fish in flour, shake off the extra, dip it in the batter and let the excess drip off for a few seconds. Lower it into the oil away from you.
7. Fry 3 or 4 pieces at a time for 4 to 5 minutes, turning once, until deep golden and the fish flakes. Keep the oil between 350 and 375°F (175-190°C).
8. Drain on the rack, salt right away and keep warm in the oven while you fry the rest.
9. Serve with the coleslaw, buttered rye, tartar sauce and lemon wedges. Fries or potato pancakes on the side make it a full Friday plate.

Contains: ['fish', 'gluten', 'egg (mayonnaise)'].

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