The Wisconsin Fish Fry of My Childhood
Growing up in Wisconsin, there were a few things that defined our culture: cheese, the Green Bay Packers, and of course, food and drink. While Beer Brats and Brandy Old Fashioneds are well-known staples, one beloved tradition stands out among the rest – Friday Night Fish Fry. Fish fry can be found all over Wisconsin, from supper clubs to local bars, but the best one is always in my Mom’s kitchen.
My Mom’s fish fry recipe is famous among our friends and family. Unlike the typical beer-battered and deep-fried fish fry, Mom uses crispy panko breadcrumbs to coat hearty fillets of cod. This panko-crusted cod is incredibly light and crispy, without leaving you feeling overly full. Everyone who tries her fried cod recipe raves about it, declaring it the best fish fry they’ve ever had. And that’s saying a lot in Wisconsin! I am thrilled to share this special recipe and treasured tradition with you!
The Best Fish for Fish Fry
What makes this fish fry recipe special is its simplicity. You only need a few pantry staples to create a delicious meal.
Fried Cod Prep & Breading
Before you start frying the cod, there’s some prep work involved, but don’t worry, it’s simple! If you’re using frozen fish, make sure to thaw it properly by submerging it in cool water for about 30 minutes. Once the cod is ready, create a dredging station with three shallow bowls: one with rice flour, one with whisked eggs, and one with panko breadcrumbs. Pat the surface of the fish dry, then coat each fillet in the dredging station.
How to Pan-Fry Fish (Shallow Frying Method)
Pan-frying the cod is not only easy but also ensures a light and crispy result. You don’t need to deal with messy deep frying. The pan-frying method is a signature element of my Mom’s fish fry recipe, loved by everyone.
Serving Suggestions
No Friday fish fry is complete without a generous dollop of tartar sauce. My mom’s homemade tartar sauce is a must-have, and it’s simply the best. Other than that, you can choose any sides you prefer to accompany your fish fry.
Storage & Reheating
Fish fry is best enjoyed fresh, with crispy panko breadcrumbs and flaky, tender cod. However, if you have any leftovers, you can keep them for up to 2 days. Just make sure to reheat them properly to maintain their crispy texture. Avoid reheating in the microwave, as it will make the fish soggy. Instead, use the oven or air fryer for the best results.
Reheating fried cod in the oven: Bake the fillets at 425 degrees F for 3-4 minutes per side, or until warmed through.
Reheating fried cod in an air fryer: Preheat the air fryer to 375 degrees F and cook the fillets for about 2 minutes per side.
I can’t wait for you to try this Friday Night Fish Fry with Tartar Sauce! It’s a fun recipe to make at home and always yields perfectly golden and crispy results. Whether you’re familiar with Wisconsin fish fry or new to it, I am confident you’ll love my family’s fried cod recipe.
If you give it a try, let us know! Leave a comment below with a star rating or snap a photo and tag @playswellwithbutter on Instagram. We love seeing your PWWB creations! ♡ Happy cooking!
A close-up of fried cod fish pieces arranged atop a white oval serving platter.
Panko crusted cod pieces served with tartar sauce, lemon wedges, and french fries.
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