Beer Batter Wisconsin Style

By Mark Lawrence

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In Wisconsin people fish all summer long. Here's how the fish is cooked, preferably right on the beach. Wisconsin, by the way, has a higher per-capita consumption of beer than Germany does.

12 oz beer
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
2 eggs
1 Tbs Paprika (optional)
1/2 tsp Tabasco sauce (optional)
2 tsp Lawry's seasoned salt (optional)

  1. Put the beer, flour, baking powder, salt, pepper and eggs into a large bowl. Stir until completely mixed.

  2. Optionally add any of Paprika, Tabasco, Lawry's salt.

  3. In the south you would use only the egg yolks to make the batter, then store in the refrigerator for 6-12 hours. Then beat the egg whites and fold them in. However, no Wisconsin fisherman has anything like the patience for this.

  4. Dip fish, shrimp, clams, onion rings into batter. Coat liberally. Californians may cook broccoli, zucchini or sweet potato in this fashion, but it might not be wise to do this in the state of Wisconsin.

  5. Pan fry in 1-2 inches of oil at 375 degrees. Cook for about a minute, then turn and cook for about another minute.

  6. Drain on paper towels.

Serve hot, with a lot of cold beer.