Here in Wisconsin, the Friday night fish fry one of our most cherished traditions. And we're not talking just Friday nights during Lent--the fish fry here is a year-round ritual.
Traditionally made with cod, perch, bluegill, walleye, or whatever the fresh lake catch of the day is, the fish is coated in a thick flavorful batter then fried. Serve it up with fries or potato pancakes, coleslaw and rye bread and you'll be a 'Sconnie in no time, dontchya know.
Classic Friday Fish Fry
Prep time: 5 minutes
Cook time: 20 minutes
|1 lb.||Lake Perch Fillets|
|1/4 cup||All-Purpose Flour|
|1 T||Tackle Box - Fish Seasoning|
Rinse perch filets under cold water. Transfer to a paper towel-lined sheet tray and gently pat dry.
Whisk together flour and Tackle Box Fish Seasoning in a mixing bowl. Dredge perch in flour mixture and shake off excess.
In a deep saucepan, add vegetable oil until it is about 1 inch high. Heat oil to 350 °F.
Fry perch [in batches] 2 to 3 minutes, until golden. Place a wire rack on foil-lined sheet tray, then transfer fried fish to rack. Season with additional Tackle Box. Serve with fries, coleslaw, and tartar sauce. (P.S. We sprinkled extra Tackle Box on our fries and it was delicious!)