Fish Fry Tips and Recipes

It’s the height of fish fry season and local restaurants have some delicious dishes and deals going on that you’ll want to check out. If you’re feeling inspired to try your hand at a fish fry at your house, local chefs share expert advice, secret ingredients, and recipes. Plus, scroll down for side and pairing suggestions.

Tips for Crispy Fish Fry

The St. Paul Grill Executive Chef Gheorghe Vatafu

“When frying at home, there are a few things you can do to be more successful and save yourself some of the hassle of preparation,” says Executive Chef Gheorghe Vatafu with The St. Paul Grill in downtown St. Paul.
• Use a deep saute pan and a mesh splatter guard to minimize hot oil getting all over your cooking surfaces.
• Use fresh vegetable oil, and if you are doing multiple batches, change it out as the oil will darken and the flavor profile will become more burnt if reused multiple times.
• Make sure to fully defrost and pat dry your fish filets before adding to the oil, as excess water in the oil can be problematic.

Earl Giles Executive Chef Matt Reisenger

“The secrets to a solid fish fry lie in the batter,” says Matt Reisenger, executive chef at Earl Giles in Northeast Minneapolis. “All-purpose flour, plenty of cornstarch, baking powder, seasonings, salt, and a carbonated liquid will yield lovely fried fish. In my opinion, the amount of cornstarch is the most important ingredient here. Not enough cornstarch always results in a less crunchy, soggier piece of fish.”

• An important step that requires only time, is allowing the fish to dry for at least 24 hours prior to battering. The batter won’t stick as well to anything wet and will tend to fall off during frying. Letting the fish dry in the refrigerator overnight, preferably on a roasting rack, for air flow, will give you an almost sticky surface that adheres to the batter.
• We use two secret ingredients—Sriracha and vodka. There is something about the chili oils in Sriracha that turn every fried item into a glistening golden masterpiece. It doesn’t do much for flavor, so you only need a couple tablespoons. Vodka is a fun science project in all batters. The alcohol evaporates significantly faster than the other liquids, creating microscopic bubbles as the steam escapes. As this bubbles form, they cook and harden, forming the crunch that we all love. The faster this process occurs, the more layers of bubbles form, meaning crunchier! I always throw a shot of vodka in my batters. I use vodka over other spirits because it’s flavorless.
• Use the biggest pot you have and fill it no more than the height of your piece of fish.
• Use a thermometer constantly to ensure a proper temperature.
• Gently lower the fish into the oil while holding on with two fingers and allow the batter to form over most of it, before letting go. If you drop it right in, it will definitely stick to the bottom and ruin your night.
• Once the fish is floating and looking nice and golden brown, kill the heat on the stove. The fish will continue to cook for a while safely, without overcooking or burning.
• A slotted spoon is necessary to easily remove the fish, and immediately transfer it to a bowl to season with salt.
• Let it cool on paper towels. Eat it. Enjoy it. The fryer oil can be kept in jars in the freezer for the next time.

Kendall’s Tavern & Chophouse Executive Chef Chad Methum

• Make sure you pat/blot the fish dry—this helps the batter or breading adhere and keep excess moisture out
• Maintain a proper frying temperature on the oil, 330°F to 340° F provides the best for frying fish.
• Do not overcrowd the fryer—allow the fish to ‘swim’ freely in the oil so the pieces do not stick to each other.
• Adding rice flour to the beer batter can help produce a crispier batter shell.
• Adding vodka to beer batter also helps create a crispier crust as alcohol has a lower boiling point and evaporates quicker than other liquids.
• If you do not have a deep fryer, do not want to fry, or just want a slightly less oily product, you can bread your fish in a seasoned panko breadcrumbs and bake the fish at 350°F in the oven. Adding just a touch of oil or butter to the panko breadcrumbs will help it brown. Use about ½ teaspoon of oil to 1 cup of panko breadcrumbs.

Photo courtesy of Earl Giles

Earl Giles Fish Fry

Makes 4 Servings | Recipe courtesy of Earl Giles Executive Chef Matt Reisenger

2 pounds fish or 4 (8-ounce) filets, such as cod, walleye, or tilapia

For the Batter
2 cups all-purpose flour
½ cup cornstarch
2 tablespoons baking powder
2 tablespoons salt
1 tablespoon herbs de Provence
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons Sriracha
2 ounces vodka
¾ cup soda water (will vary)

1. Cut the fish fillets to your size preference. Let dry in the refrigerator overnight, if possible, on a roasting rack for good airflow. Dabbing with paper towels also works in a pinch.
2. Mix all dry ingredients, then add Sriracha and vodka.
3. Add soda water slowly, continue to whisk until the texture is slightly thicker than cream. Whisk thoroughly to avoid clumps
4. Dip your fish in the batter and swirl around until fully coated.  Gently drop into hot oil, between 325ºF and 350ºF for best results. Timing will depend on size of the fish filets. A whole filet, or 8-ounce piece of fish will take roughly 2 to 3 minutes at 350ºF, depending how thick they are. Longer time for thicker pieces of fish.
5. If you’re not sure if it’s done, let it keep cooking. The batter will protect the fish for a little while.
6. Remove from the oil, salt quickly, and enjoy!

Photo courtesy of Jester Concepts

Beer-Battered Walleye

Makes 1 to 2 Servings | Recipe courtesy of Parlour Food Truck Chef Steve Tentis

1 (6-8 ounce) walleye fillet
1 teaspoon baking powder
1 teaspoon rice flour

For the Beer Batter
1 cup all-purpose flour
½ cup rice flour
½ cup cornstarch
1 tablespoon baking powder
1 tablespoon kosher salt
1 (12-ounce) can of your favorite lager beer, chilled (see Cook’s Notes)

1. Set your fryer to 365°F. Or use a Dutch oven or large, deep pan.
2. Coat walleye in 1 teaspoon baking powder and 1 teaspoon rice flour and lest rest 1 hour in fridge.
3. Make batter with all ingredients. You may need to adjustment beer for consistency. You’re looking for a “heavy cream” consistency.
4. Remove walleye from fridge and place in batter, making sure batter is cold. Fully coat walleye in batter pressing batter into all areas.
5. Place walleye slowly into oil and fry until golden brown and internal temperature reaches 165°F.

Cook’s Notes:
• Keeping the beer batter cold is critical. When adding the beer to the mixture the beer must be ice cold. This allows for optimal crispness once it hits the hot oil. It allows the batter to pop and crisp up.
• If you do not have a fryer at home, a Dutch oven is a great alternative to use that does a great job holding heat consistently.
• Keep the oil at 365°F. This ensures a constant overall temperature while cooking the fish thoroughly.

Sides and Pairings

Chef Steve Tentis, Parlour Food Truck

Sides: Greasy sides to go with this meal would be fried potatoes such as potato peels or french fries, plus coleslaw, bread rolls, and lemon wedges.
Pairing: A great drink pairing to go with a walleye fish fry would be any great local Minnesota-made crisp lager beer. Another great option would be any of our fine local Minnesota wineries that produce Sauvignon Blanc or Pinot Grigio.

Executive Chef Matt Reisenger, Earl Giles

Sides: A nice piece of fried fish is boring without a good dipping sauce. Tartar sauce or Remoulade are the go-to choices. We’re in the Midwest, of course there’s going to be mayo lurking somewhere in every other recipe.  Something creamy and tangy is the combo best suited for fried fish.
Pairing: Fried fish is best enjoyed with anything cold, crispy, and refreshing. Especially anything with lemon. Light beers, chilled white wines, or even a citrus forward soda like Fresca or Sprite.

Executive Chef Chad Methum, Kendall’s Tavern & Chophouse

Sides: Serve vinegar-based sides, such as coleslaw or vinegar-based salads or pickled vegetables for a nice complement. Serve a good quality tartar sauce with fresh lemon and malt vinegar.
Pairing: Tavern Old Fashioned: Maker’s Mark bourbon, bitters, Bordeaux cherry and brown sugar, simple syrup

Executive Chef Gheorghe Vatafu, The St. Paul Grill

Pairing: Malty beers are always a winner as they complement the batter and delicate nature of the fish inside. Look for EPAs or Oktoberfest styles for the best experience and try to avoid tropical flavors. For wine, try a Riesling for the sweetness or a Chardonnay for buttery and creamy accents.