Recipe of the Week: Wisconsin Fish Fry with Chimichurri Sauce

There's nothing more Wisconsin than a fish fry, and they're taken very seriously around here. This is our favorite recipe to get the perfect fry every time. While the Chimichurri Sauce isn't a traditional Wisconsin addition, the cilantro and parsley add a nice, refreshing kick that satisfies even the most loyal tartar sauce fans. 

Wisconsin Fish Fry:

      Fresh Cod, White Fish or Pan Fish fillets

Batter:

1 C flour

1 C COLD water

1/2 C COLD seltzer

1 Egg

Season to taste (salt & pepper, Lawry’s or Old Bay)

Oil for fryer

Directions:

1.      Preheat fryer to 385 degrees.

2.      Mix batter and use quickly, don't make a large batch unless you have many fryers and hands to fry large amounts of fish at a time. Batter will lose its effervescence and get too sticky.

3.      Dip fillets in the tempura batter and put several pieces in the frying basket. Cook for 3-5 minutes or until golden-brown and cooked through. Repeat until finished.

Chimichurri Sauce

1 shallot, chopped 

1/2 cup cilantro 

1/4 cup parsley

1 Tbsp oregano

4 garlic cloves chopped

Salt and pepper

1/3 cup Red Wine Vinegar

Lime juice (zest if you want a more citrus pop)

3/4 cup olive oil or grape seed oil

Jalapeño or poblano pepper (optional)

Directions:

Combine and blend together with an immersion blender to a pesto-like consistency.