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Friday fish fry traditions are popular in many parts of the country. Many, but not all, having to do with the lenten Season and people of the catholic faith being forbidden to eat meat on fridays. In Wisconsin a state heavily settled by catholics of german, polish, and other backgrounds the tradition is strong as ever. But, what sets Wisconsin apart is that fish fries also happen year around, and while hundreds of restaurants, bars and even churches hold fish fries on Friday’s, and sometimes Wednesday’s too – I’m yet to find a gluten-free Friday fish fry among them.
As in many traditional wheat-based favorite foods sometimes a girl’s just got to take matters into her own hands. The traditional Wisconsin Friday Fish Fry has been no different.
For years I longed to again take part in Wisconsin’s Friday Fish Fry tradition. I thought those days were over because of the wheat-based flour and gluten-heavy beer used in the preparation of the batter for the fried fish. That was until I decided to re-invent the Friday Fish Fry to be gluten-free.
What I came up with is a version that produces a beer batter fish that is literally out of this world in crispness, flavor, and texture. It doesn’t leave any funny greasy aftertaste in your mouth, and it’s a welcome addition to my gluten-free repertoire. For anyone who has craved this fried delicacy, whether you’re from Wisconsin or anywhere in the country, I’m sure you’ll be pleasantly pleased with this treat made at home without the hassle of having to reserve a table or the long wait at the bar until you can be seated.
Follow my simple instructions, and you’ll be enjoying a delicious, homemade fish fry in no time!
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Beer batter fish that is literally out of this world in crispness, flavor, and texture. Make way for enjoying this Friday Fish Fry Favorite from your own home kitchen!
* You can fry in about 2-inches of oil, but if doing it you will notice that the heat of the oil temperature will drop quite a bit when the fish is added. By using a depth of 3-inches of oil, the tempertaure will stay more consistant, cooking the fish quickly without retaining as much grease as it frys.
** Using the entire recipe (above) for the Dry Batter Mix makes approximately enough batter for 8-10 fish pieces. I use about half, or approximately 3/4 cup of the Dry Batter Mix to make 4-5 pieces of fish (enough for my husband and myself for one meal). The Dry Batter Mix keeps well in a plastic zipper bag or container for 6 months if kept in a cool dry cupboard. Many times I'll double or triple the recipe to have it on hand and speed up making my next batch of fry batter.
*** A trick I picked up several years ago when helping out at a church fish-fry was to use a bamboo skewer to spear the pieces of fish before dipping in the batter. Spear each piece about half an-inch or so on an end and use it to lift up the fish to let the excess batter drip off. With the fish still on the skewer, lower it about halfway into the hot oil and let it sizzle for about 3 seconds, then give the skewer a little shake so the fish comes off the skewer and floats free in the oil. It's a handy trick for keeping your hands from getting all gummed up with batter!
If making homemade chips to serve with your fish fry you'll want to fry them before the fish. Go to this recipe and keep the chips warm in a preheated 250°F. oven while you're frying the fish.
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com
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I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.
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