Coming from a neighboring Midwestern state, I am sworn to an oath never to praise Wisconsin, but I must grudgingly admit a fish fry at the supper club is pretty awesome.
Pour yourself a brandy Old Fashioned or see if you can find some bootleg Spotted Cow, and get frying.
1. Fried Fish Dinner
The heart of the fish fry is, of course, the fried fish. Any white fish will do, but a native Great Lakes species — walleye, if you can get your hands on it — is best.
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Ingredients
Method
- Pat the fish fillets completely dry with paper towels and season lightly with salt and pepper.
- Heat 2 inches oil in a heavy pot to 350°F; keep pot less than half full.
- Dip each fish fillet first in the egg mixture, then in the flour-cornmeal mixture, then back in the egg, and finally back in the flour-cornmeal mixture for a double coating.
- Fry in batches 4–5 minutes per side until golden and fish reaches 145°F.
- Remove the fish to a paper towel-lined plate to drain, and serve immediately with lemon wedges and sides.
2. Sweet-Tangy Diner Coleslaw
A good coleslaw should balance tangy and bright on one side and creamy and sweet on the other. Keep it simple; it's more there for balance than complexity.
Ingredients
Method
- Toss the cabbage and carrots with 1 teaspoon salt in a colander and let them drain for 20 minutes.
- Rinse the vegetables briefly under cold water, then spin or pat them completely dry.
- Fold the cabbage and carrots into the dressing until evenly coated.
- Refrigerate for at least 2 hours, stir once and serve within 24 hours for the best crunch.
3. Noodles and Company-Style Wisconsin Mac and Cheese
I'm not entirely sure what makes this mac and cheese more Wisconsin than any other, but it is a solid recipe. Monterey Jack melts, while cheddar adds sharpness.
Ingredients
Method
- Boil macaroni in salted water until just tender. Reserve 1/2 cup pasta water; drain.
- Melt butter in a saucepan; whisk in flour. Cook 1 minute until smooth.
- Gradually whisk in milk; simmer 4 minutes until it coats a spoon.
- Remove from heat. Stir in cheddar, Monterey Jack, salt, and mustard until smooth, adding reserved water if needed.
- Spoon sauce into shallow bowls; mound hot macaroni on top for diners to mix.
4. Soft Honey Rolls
The mix of butter, milk, and honey is what makes these rolls lighter than air. A brush of butter on top after they come out of the oven is what makes them glisten.
Ingredients
Method
- Warm milk to 105°F. Stir in yeast and 1 tablespoon honey; stand 7 minutes until foamy.
- Mix in remaining honey, egg and melted butter. Add flour and salt; knead 8 minutes until smooth and tacky.
- Cover in a greased bowl; rise 60–75 minutes until doubled.
- Shape 12 rolls in a greased 9-by-13-inch pan. Cover; rise 35 minutes until puffy.
- Bake at 375°F for 16–18 minutes until golden. Brush with softened butter.
5. Hush Puppies
Hush puppies are a tasty Southern side dish that pairs well with everything from shrimp baskets to fried catfish! From start to finish, they only take about 20 minutes so they make a great last-minute addition to any meal!
Angela Latimer / Bake It With Love
6. Crispy Fried Onion Rings
Today we're preparing a recipe that needs no introduction - Fried Onion Rings. This is my go to recipe for onion rings.
Living the Gourmet / Living the Gourmet
7. Vegetarian Baked Beans
Smoky, savory, and perfectly saucy, this baked beans recipe is everything I love in a classic BBQ side dish - tender beans simmered in a rich, savory, smoky sauce. I love that you can make these ahead and use any bean!
Sylvia Fountaine / Feasting at Home
8. Fried cod
If you insist on saltwater fish for fish fry, a mild fish like cod makes the most sense. This recipe uses a light flour coating.
Ingredients
Method
- Pat cod dry; season with salt and pepper. Mix flour and paprika in a shallow dish; whisk eggs and milk in another.
- Dip fish in flour, egg and flour again. Heat 1 inch oil in a heavy skillet to 350°F; keep pan less than half full.
- Fry in batches 3–4 minutes per side until golden and centers reach 145°F. Drain on a rack; serve with lemon.
9. Creamy potato salad
This is definitely a potato salad on the creamier side, so if you like a lighter, tangier version, this one ain't for you. I would also want my potatoes falling-apart soft here, but if you want just tender, feel free.
Ingredients
Method
- Boil the cubed potatoes in salted water for 12 to 15 minutes until just tender, then drain and cool.
- Whisk together the mayonnaise, mustard, and salt in a large bowl.
- Add the celery, red onion, and chopped pickle to the dressing.
- Fold in the cooled potatoes and chopped eggs until coated.
- Chill at least 1 hour before serving.
10. Macaroni salad
I absolutely love pasta salad in all its variants, but if you want an old-school picnic macaroni salad, give this a try. I'd definitely add more red bell pepper, though.
Ingredients
Method
- Cook macaroni according to package directions. Drain, rinse under cold water and drain well.
- Whisk mayonnaise, vinegar, mustard, sugar, salt and pepper. Fold in macaroni and vegetables.
- Cover and refrigerate at least 1 hour. Stir before serving.
11. Cajun fries
Hot, home-cut fries are about as good as it gets, even if the cleanup is a bit of a nightmare. The spice mix is tasty, but feel free to go spicier.
Ingredients
Method
- Cut potatoes into 3/8-inch fries; rinse in cold water and dry thoroughly.
- Mix paprika, garlic powder, onion powder, oregano, cayenne, and salt in a small bowl.
- Heat oil to 325°F. Fry potatoes in 3 batches for 4 minutes until flexible and pale; drain 10 minutes.
- Heat oil to 375°F; fry again in batches for 2 to 4 minutes until brown and crisp.
- Transfer hot fries to a large bowl. Toss with half the spice mix; taste before adding more.
12. Jalapeno cornbread muffins
Corn muffins are great in and of themselves, but jalapenos kick them into high gear. If you like the spicy stuff, feel free to double the amount.
Ingredients
Method
- Heat oven to 400°F; grease a 12-cup muffin tin.
- Whisk cornmeal, flour, sugar, baking powder and salt. Whisk milk, egg and oil separately.
- Stir wet ingredients into dry just until combined; fold in jalapenos. Divide among cups.
- Bake 18–20 minutes until golden and a toothpick comes out clean. Cool 5 minutes.
13. Fried pickles
Like many wetter things, pickles can be tough to fry. The breading slips off. Pat them as dry as humanly possible, then coat them and fry them immediately.
Ingredients
Method
- Pat the pickle chips very dry with paper towels and place the buttermilk in a shallow bowl.
- Whisk the flour, cornmeal, paprika, garlic powder and pepper in a second shallow bowl.
- Dip the pickles in buttermilk, shake off the excess and coat them lightly in the flour mixture.
- Heat the peanut oil in a heavy pot to 350°F, keeping the pot no more than halfway full.
- Fry the pickles in small batches for 90 seconds to 2 minutes until golden, maintaining the oil between 335°F and 350°F.
- Lift each batch with a spider, drain on a wire rack and return the oil to 350°F before adding more.
- Serve the pickle chips within 5 minutes while the thin crust is crisp.
14. Deviled eggs
I would absolutely go to town on deviled eggs at potlucks as a kid. Feel free to mix up the spice blend, as I usually add curry powder.
Ingredients
Method
- Place eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit 12 minutes.
- Drain and cool under cold water. Peel and slice in half lengthwise.
- Remove yolks and mash them in a bowl with mayo, mustard, vinegar, salt, pepper, and smoked paprika.
- Spoon or pipe the filling back into the whites.
- Sprinkle with smoked paprika; refrigerate 30 minutes before serving.