Beer Battered Fish and Cheese Curd Fry

After having our hand at frying chicken last week, we decided to keep the trend going and make a completely Wisconsin meal consisting of fish and and cheese curds! Yum!

Ingredients:

3 pieces of cod, cut into smaller strips for better frying
1 bag of cheese curds (we used yellow and white cheddar)
1 cup self-rising flour + 1/2 cup more
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (a little extra if you want some spice)
1/2 teaspoon black pepper
1 cup beer (we used Spotted Cow)
vegetable oil for frying

Directions:

1. Preheat vegetable oil for frying to 375°.
2. Combine fish or cheese curds with 1/2 cup self rising flour and toss to coat.
3. In a separate bowl, combine 1 cup self rising flour, paprika, garlic powder, cayenne pepper and black pepper. Whisk to combine. Stir in beer and mix well.
4. Batter each piece of fish or cheese curd individually and drop in 375° oil.
5. Fry the fish for 7-10 minutes on each side and the cheese curds 1-2 minutes, flipping once during the cooking process and cooking until they are golden brown.
6. When done, remove from oil and drain on paper towels.
7. Serve with a squeeze of lemon and some tartar sauce.

Cheesy deliciousness.

Crispy, juicy fish.