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The Wisconsin Fish Fry of My Childhood
While you may know my home state of Wisconsin for our love of cheese & the Green Bay Packers, just as essential to our culture are food & drink like Beer Brats, Brandy Old Fashioneds, & the beloved tradition of Friday Night Fish Fry. On any given Friday night in Wisconsin, you can find fish fry everywhere from supper clubs to hole-in-the-wall bars…but if you’re really lucky, you’ll get it in my Mom’s kitchen.
Mom’s fish fry recipe is pretty famous among our friends & family. While most Wisconsin fish fry is beer battered & deep fried, Mom coats hearty fillets of cod (or Dad’s catch of the day! 🎣) in crispy panko breadcrumbs before pan-frying them in shallow oil. The resulting panko crusted cod is super light & crispy, & it doesn’t leave you feeling heavy afterward.
Everyone who’s ever tried her fried cod recipe is quick to declare “this is the best fish fry I’ve EVER had!” – & that’s saying a lot in Wisconsin! Needless to say, I’m thrilled to finally share this special recipe & treasured tradition with you!
Fish Fry Recipe Highlights
If Friday Night Fish Fry is new-to-you, you’re going to love my family’s fried fish recipe! It’s…
AN ABSOLUTE CLASSIC. There are few things more iconic than Wisconsin fish fry! My Mom’s fried cod recipe is easy to make at home since it doesn’t require beer battering or deep frying. The resulting fish is golden brown, crispy-crunchy perfection, & it’s won over the hearts of all of our Wisconsin friends & family!
FRIED YET FEEL-GOOD. Making fish fry with panko crusted cod creates a perfectly tender yet crispy piece of fish. It’s light & feel-good, never heavy or oily!
EASY COMFORT FOOD. This homemade fish fry recipe comes together quickly in one skillet – no deep frying required! Serve & enjoy with creamy tartar sauce & cozy carbs like french fries, hashbrowns, or white rice for the ultimate fish fry at home!
The only thing missing is a brandy old fashioned! ♡ Read on to learn more about how to make Friday Night Fish Fry with Tartar Sauce, or jump straight to the recipe & get cooking!
What is Friday Fish Fry?
Since freshwater fish is quite accessible in the upper Midwest, fish fry is a celebrated tradition in Wisconsin – you can seriously find fish fry at most bars, restaurants, & supper clubs on Friday nights! Since Wisconsin has large Lutheran & Catholic populations, Friday night fish fry season hits its peak during Lent, but – especially if anyone in your family loves fishing & ice fishing! – it’s a comforting tradition that’s easy to enjoy all year long.
Traditional Wisconsin fish fry is beer battered, deep fried, & served with coleslaw & cozy carb like french fries, potato pancakes, or hashbrowns. At my house, Friday night fish fry always involves my Mom’s famous pan-fried cod with panko breadcrumbs. While it’s not a super traditional Wisconsin fish fry – there’s no beer batter or deep frying involved! – it’s a beautiful example of my Hawaiian mom creating new traditions for her Wisconsin-born family. Plus, seriously everyone says Mom’s fish fry is the best they’ve ever had.
The Best Fish for Fish Fry
You’ll love that this fish fry recipe is pretty straightforward & only requires a few pantry staple ingredients.
Note: Full ingredients list & measurements provided in the Recipe Card, below.
You need…
- Fish – We love making fish fry with cod but you can also use whatever hearty white fish that’s readily available to you. Fresh & frozen both work well – check the Ingredient Spotlight, below, for more tips!
- Seasoning – Just some seasoned salt, garlic powder, & white pepper – simple but classic flavors!
- Panko breadcrumbs – Straying from traditional Wisconsin beer batter, Mom’s signature fish fry creates the crispiest panko crusted cod. Panko is a flaky Japanese-style breadcrumb with an extra crispy texture.
- A few other basics – Like eggs & rice flour to dredge the cod, & frying oil to pan-fry the fish. We use rice flour since its texture is especially light, but you can certainly sub all-purpose flour if that’s what you have on hand.
What’s the Best Fish for Fish Fry?
If we don’t have fresh-caught fish on hand, we like to use cod for this particular fish fry recipe. It has mild flavor & hearty, meaty texture that stands up well to frying. We buy fresh cod whenever possible, but you can also make fantastic fish fry with previously frozen cod.
Other great store-bought options? ⇢ Tilapia, flounder, & catfish are all quite accessible – your local grocery fishmonger likely keeps them in stock at all times.
Catching your own fish? ⇢ Wisconsin is fortunate to have an abundance of freshwater fish. If you’re catching your own, you can easily make this fish fry recipe using local varieties like walleye, perch, crappies, & bluegill or other panfish. Feel free to make your fish fry over & over with your catch of the day – it’ll always be delicious!
Reminder! ⇢ As you choose from different varieties of fish, remember that they each vary in size & thickness. This fish fry recipe is written for thicker cod fillets. If you choose a thinner fish like perch or tilapia, the cook time will be much quicker.
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There’s a little bit of prep work to do before you can start frying cod, but it’s all super simple! Remember! ⇢ If you’re starting with frozen fish, you’ll want to thaw it properly by submerging it in cool water for about 30 minutes. (Full thawing details in the Recipe Notes, below!).
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
To bread the panko crusted cod, create a dredging station with 3 shallow bowls: one with rice flour, a second with whisked eggs, & a third with panko breadcrumbs.
From there, pat the surface of the fish completely dry, then work down the line to coat each fillet:
Lightly dust the cod in flour. Be sure to shake off any excess to avoid lumps & clumps!
Dip the fish in the egg until it’s just lightly covered. Let any excess egg drip back into the dish.
Finish with a coating of panko breadcrumbs. Be sure to press the fish into the breadcrumbs to cover every nook & cranny. Set aside & repeat until you have a beautiful platter filled with panko crusted cod!
How to Pan-Fry Fish (Shallow Frying Method)
There are many reasons to love this pan-fried cod! First, it’s super easy to make at home (& no messy deep frying required!). Second, the result is always light & crispy (& won’t leave you feeling heavy!). This pan-frying method is a signature element of Mom’s fish fry recipe that everyone loves!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Heat the oil. The total amount of oil you need to use depends on the size of your pan & the thickness of your fish. Pour enough oil into a skillet to come about halfway up the sides of your thickest piece of fish – just eyeball it! To test whether the hot oil is ready, drop a breadcrumb into the skillet. If it crisps up, you’re good to go! The best oil to fry fish? ⇢ I suggest making fried cod with any vegetable oil that has neutral flavor & a high smoke point.
Fry the fish. Carefully place the panko crusted cod in the hot oil. Be sure to only add a few fillets at a time. Overcrowding the pan can dramatically reduce the temperature of the oil – you want it to stay nice & hot! How long to fry fish? ⇢ Cook the panko crusted cod for 2-3 minutes per side, until it’s beautifully crispy & golden brown.
Repeat! Place the fried cod on a paper towel-lined plate to drain excess oil & finish it with a sprinkle of salt. Repeat the frying process until you’ve cooked all the fish. Tip! ⇢ If you’re prepping fish fry for a crowd, it’s helpful to keep the fried cod warm until serving time. Place the crispy fillets on a parchment-lined baking sheet in a 250 degree F oven, which will keep them warm until supper.
Serving Suggestions
Friday fish fry always pairs best with a hefty dollop of tartar sauce! Mom’s homemade tartar sauce is an absolute must-have (it’s the best!). From there, any other sides are up to you!
Mom’s Homemade Tartar Sauce Recipe
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Skip jarred tartar sauce – homemade tartar sauce is pretty simple to make! Mom makes hers by combining mayo, yellow onion, sweet & dill pickles, lemon juice, & fresh parsley. Mix well & keep it chilled until you’re ready to serve.
Meal Prep Tip! ⇢ Tartar sauce keeps in the fridge for up to 1 week, so it’s great to prep ahead of time. Just store it in an airtight container & by the time Friday fish fry rolls around, you’ll be good to go.
Fish Fry Sides
Crispy & tender fried cod fish pairs perfectly with other cozy sides like…
- French fries – A Wisconsin fish fry classic! For a perfectly timed meal, toss some frozen fries in the oven while you pan-fry the cod.
- A crunchy & tangy homemade slaw to sneak in some veggies.
- White rice for Hawaiian-style fish fry! 🌺 It’s certainly not super traditional in Wisconsin, but this is how we love to eat fried cod at our house.
- Plus plenty of extra lemon wedges for squeezing!
Storage & Reheating
Fish fry is always best enjoyed fresh when the panko breadcrumbs are crispy & the cod is flaky & tender. If you have any leftovers, you can keep them for up to 2 days, though – just be sure to use the oven or air fryer to reheat them. This helps the panko crusted cod keep its signature crispy texture (reheating in the microwave is guaranteed to make it soggy! 🙅🏻♀️).
- Reheating fried cod in the oven. ⇢ Bake the fried cod fillets at 425 degrees F for 3-4 minutes per side, or until they’re warmed through.
- Reheating fried cod in an air fryer. ⇢ Preheat the air fryer to 375 degrees F & let the fried cod fillets cook for about 2 minutes per side.
I can’t wait for you to try this Friday Night Fish Fry with Tartar Sauce! It’s so fun to make at home & always yields perfectly golden & crispy results. Whether Wisconsin fish fry is in your blood or new to you, we’re sure you’ll love my family’s fried cod recipe!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Friday Night Fish Fry with Tartar Sauce
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: serves 4
- Category: Main Dishes, Fish & Seafood Recipes
- Method: Stovetop, Pan-Fried
- Cuisine: American
Description
Friday Night Fish Fry is tradition in my home state of Wisconsin. Whether going to a bar, supper club, or making it at home & inviting friends over for dinner, fish fry just as much a part of Wisconsin culture as brandy old fashioneds & the Green Bay Packers.
My Mom’s fried fish recipe is kinda famous amongst our friends & family – everyone who tries it is quick to declare, “this is the best fish fry I’ve EVER had!” Pretty high praise in Wisconsin, & I think people love it because it’s especially light & crispy since Mom’s approach is a bit different from classic Wisconsin fish fry. Rather than beer battering & deep frying, the fish is coated in panko breadcrumbs & pan-fried. The result is light, crispy, & won’t leave you feeling heavy afterward. Plus, the flavor & texture of the fish really comes through!
As far as fish goes, you can use any hearty white fish for this recipe. Cod (pictured) is a great choice that’s readily available at most conventional grocery stores, but tilapia & catfish are great options too. If you’re a fisherman or ice fisherman in the upper Midwest, walleye, perch, crappie, & panfish like bluegill all work beautifully with this recipe too.
Enjoy alongside Mom’s tartar sauce (it’s the best!) & your cozy carb of choice (french fries! hash browns! potato pancakes! white rice! 🌺), & perhaps the only thing missing is a brand old fashioned. ♡ Happy cooking!
Ingredients
- frying oil
- 2 pounds cod fillet
- 1 teaspoon seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ½ cup rice flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- kosher salt & ground black pepper, to season
for the tartar sauce:
- 1 cup mayonnaise
- ½ small yellow onion, finely diced (approx. heaping ¼ cup diced)
- 1–2 whole sweet pickles, finely chopped (approx. heaping ¼ cup chopped)
- 1–2 whole dill pickles, finely chopped (approx. heaping ¼ cup chopped)
- 2 tablespoons finely chopped fresh parsley
- ½ lemon, juiced (approx. 1 tablespoon)
- kosher salt & ground black pepper, to season
Instructions
- Prepare the tartar sauce: Add all listed ingredients to a medium bowl. Season with ½ teaspoon kosher salt & ground black pepper as desired. Mix to combine well; if needed, adjust seasonings to taste. Cover & chill until serving, or store in an airtight container in the refrigerator for up to 1 week.
- Prepare the frying oil: Pour the oil into a medium skillet. The amount of oil needed depends on the size of your skillet & the thickness of the fish – use just enough such that the oil comes halfway up the sides of your thickest piece of fish. Preheat over medium-high heat. The oil is ready once it sizzles when you sprinkle a breadcrumb or two into the skillet, approx. 350-375 degrees F.
- Prepare the cod: Cut the cod fillet into 8 uniform pieces, each about 2-3 inches wide. Using paper towel, pat the fish as dry as possible, then season with seasoned salt, garlic powder, & white pepper.
- Prepare a dredging station & bread the fish: Create a dredging station by placing the rice flour, beaten eggs, & panko breadcrumbs in separate shallow bowls or containers. Season each bowl with a good pinch of kosher salt & ground black pepper as desired. Working one by one, give each portion of cod a light dusting of flour (shaking off any excess), followed by a light coating of egg (shaking off any excess). Place the cod into the panko breadcrumbs, pressing to adhere & coat the fish as completely as possible. Shake off any excess breading & set aside. Repeat with the remaining cod.
- Shallow fry the cod: Once the oil is hot, use tongs to carefully transfer the prepared cod into the skillet. Work in batches to avoid overcrowding the pan. Cook 2-3 minutes per side, or until the panko coating is golden brown & the cod is cooked to your liking – total cook time depends on the thickness of the fillet. Once both sides are golden brown, transfer the fried fish to a paper towel-lined plate to drain excess oil. Season with a good pinch of salt while the fish is still warm. Repeat with the remaining breaded cod.
- Serve immediately with tartar sauce, lemon wedges, & your sides of choice. In my Hawaiian mom’s kitchen, we enjoy fish fry with white rice, but french fries & coleslaw are always a solid choice too. Enjoy!
Notes
- Ingredient Notes:
- Best types of fish for frying? We prefer using cod for this fish fry recipe – given its mild flavor & hearty texture, it holds up really nicely to frying. If you don’t have access to cod or prefer to use another type of fish, your best bet is a similar white fish with firm flesh. Cook times will vary based on the thickness of the fish fillets you use – e.g. tilapia & panfish filets are much thinner than center-cut cod or walleye & require a shorter cook time as a result.
- Thawing frozen fish: The fastest & safest way to thaw frozen fish is to place it in a zip-top bag & submerge in cool water. The steady, cool temperature of the water creates a really controlled environment for the frozen fish to come up to room temperature. This is better from a food safety standpoint, since it limits bacterial growth. Refresh the water every 10 minutes or so, until the fish is completely thawed – 25-30 minutes, tops!
- Storage & Reheating: As is the case with most fried foods, this fish fry is best enjoyed fresh. I suggest scaling the recipe up or down based on your serving needs. Any leftovers, however, will keep in an airtight container in the refrigerator for up to 2 days. The best way to reheat fried fish is to toast it in the oven or in an air fryer.
- Reheating in an oven: Preheat the oven to 425 degrees F. Place the fried fish fillets on a baking sheet and bake for 3-4 minutes per side, until toasty & warmed through.
- Reheating in an air fryer: Preheat the air fryer to 375 degrees F. Place the fried fish fillets in the air fryer basket & air fry for 2 minutes per side, until toasty & warmed through.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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Looks delicious! Can you make this in an air fryer initially instead of pan frying? If so, what temp/time do you recommend? Thanks!
Hi Stacey, we’ve never tried cooking these in the air fryer, but you can definitely try it and it would probably turn out great! Make sure to report back on how it turned out for you! 🙂
So good! The detailed instructions and visuals were so helpful. 10/10 from the whole fam!
We’re so glad you & the whole family loved the recipe, Melissa! Thanks so much for taking the time to leave a comment!
What is seasoned salt? Thank you! 🙏
Hi Sam! Good call out – in this case, seasoned salt refers to a spice blend like Lawry’s Seasoned Salt (linked here). Let us know if you have any additional questions, can’t wait for you to give the recipe a try!