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Crispy Milwaukee Friday Fish Fry Beer-Battered Perch Recipe Easy Perfect Fry

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A classic Milwaukee-style Friday fish fry featuring crispy, golden beer-battered perch with a light, crunchy coating and flaky tender fish inside. Perfect for quick, crowd-pleasing dinners.

Ingredients

Scale
  • 1 pound fresh perch fillets, skinless and boneless if possible
  • 1 cup all-purpose flour (120 g) for batter, plus extra for dusting
  • 1/4 cup cornstarch (30 g)
  • 1 teaspoon baking powder
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cold Milwaukee-style lager beer (240 ml), e.g., Lakefront Brewery’s Riverwest Stein
  • Vegetable oil (canola or peanut oil) for frying
  • Lemon wedges for serving (optional)

Instructions

  1. Rinse perch fillets under cold water and pat dry thoroughly with paper towels. Season both sides lightly with salt and freshly ground black pepper. Let sit for about 5 minutes.
  2. In a mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon salt. Slowly pour in 1 cup cold Milwaukee-style lager beer while whisking gently until smooth. Batter should coat the back of a spoon but still be pourable. Avoid overmixing.
  3. Pour vegetable oil into a heavy deep frying pan or cast iron skillet to a depth of about 2 inches. Heat over medium-high until oil reaches 350°F to 375°F (175°C to 190°C). If no thermometer, test by dropping a small bit of batter in; it should bubble and float immediately.
  4. Lightly coat each seasoned perch fillet in flour, shaking off excess.
  5. Working in batches, dip each fillet into the beer batter, letting excess drip off, then carefully place into hot oil. Fry 3 to 4 minutes per side or until batter is golden brown and fish flakes easily with a fork. Do not overcrowd the pan.
  6. Use tongs to transfer cooked fish to a wire rack set over a baking sheet or paper towels to drain excess oil. Let rest for 1-2 minutes to keep crust crisp.
  7. Serve immediately with lemon wedges. Pairs well with coleslaw or crispy fries.

Notes

Keep the beer and batter cold for a light, crispy crust. Maintain oil temperature between 350°F and 375°F to avoid soggy or burnt batter. Do not overcrowd the pan to keep oil temperature steady. If batter thickens after resting, whisk in a splash of cold beer. Rest fish on wire rack after frying to keep crispiness. For gluten-free, substitute flour with rice flour and gluten-free beer.

Nutrition

Keywords: beer-battered fish, Milwaukee fish fry, perch recipe, crispy fried fish, Friday fish fry, beer batter, deep-fried perch

Find it online: https://lirafood.com/crispy-milwaukee-friday-fish-fry-beer-battered-perch-recipe-easy-perfect-fry/