Wisconsin Beer-Battered Fish Fry on the Arteflame

Introduction

A beloved Wisconsin tradition, this Beer-Battered Fish Fry cooked entirely on the Arteflame grill delivers that golden, crispy crust with moist, flaky fish on the inside, all without the need for deep-frying in a pot or using a lid. With the Arteflame's unique flat top cooktop and center grill grate that reaches over 1,000°F, we sear, grill, and sizzle everything to perfection in true backyard fish-fry style.

Ingredients

• 1.5 lbs fresh whitefish fillets (walleye, cod or perch)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 12 oz cold Wisconsin beer (lager preferred)
• Butter (for greasing the griddle)
• Lemon wedges (for serving)
• Tartar sauce (optional, for serving)
• Coleslaw and grilled fries (recommended sides)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the fire bowl and soak them lightly with vegetable oil.
2. Stack firewood over the oiled napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the flat cooktop and center grill grate are hot and fully primed.

Step 2: Make the beer batter

1. In a large mixing bowl, whisk together flour, baking powder, sea salt, garlic powder, and smoked paprika.
2. Slowly pour in the cold beer while whisking until you have a smooth, pancake-like batter.
3. Let the batter chill while prepping the fish.

Step 3: Prepare the fish fillets

1. Pat the whitefish fillets dry using paper towels.
2. Ensure all pin bones have been removed.
3. Sprinkle the fillets lightly with salt to enhance flavor.

Step 4: Grill and fry the fish on the Arteflame

1. Apply butter to the section of the flat cooktop near the center (hotter zone).
2. Dip each fillet thoroughly into the beer batter, letting any excess drip off.
3. Place battered fillets directly onto the buttered section of the flat cooktop.
4. Grill each side for about 4-5 minutes, until golden brown and crispy, turning once.
5. Use a grill-safe thermometer to check for internal doneness (145°F). Remove the fillets when they reach 130°F—carryover cooking will finish them off perfectly.

Step 5: Serve hot

1. Serve hot with lemon wedges and tartar sauce. Add grilled coleslaw and fries directly off the Arteflame flat cooktop for a full Wisconsin fish fry experience.

Tips

• Keep the batter cold—this ensures a crispier crust.
• Grill in the hotter center zones first, then shift outward to slightly cooler areas if necessary to keep batter from overcooking.
• Don’t overcrowd the cooktop; allow room for even heat transfer.
• Butter works better than oil on the Arteflame—it enhances flavor and promotes beautiful crust development.
• Monitor the internal temperature—fish cooks quickly!

Variations

1. Spicy Cajun Fish Fry: Add 1 tsp Cajun seasoning and 1/4 tsp cayenne to the batter for bold Southern heat.
2. Lemon-Dill Beer Batter: Mix in 1 tbsp chopped fresh dill and zest of 1 lemon for a zesty herbal twist.
3. Gluten-Free Fish Fry: Use a 1:1 gluten-free flour blend and make sure the beer is gluten-free too.
4. Garlic-Parmesan Crust: Blend in 2 tbsp finely grated Parmesan and 1/2 tsp garlic powder for a cheesy crunch.
5. Dark Beer Batter: Swap the lager with a dark Wisconsin porter for richer, maltier flavor and a darker crust.

Best pairings

• Grilled lemon-herb coleslaw
• Arteflame-seared corn on the cob
• Butter-grilled potato wedges with sea salt
• A crisp Wisconsin lager or a slightly hoppy IPA
• Homemade pickles or cucumber salad

Conclusion

This Arteflame-style Wisconsin Beer-Battered Fish Fry brings together authenticity, outdoor flavor, and simplicity in one delicious cook. With no pots or pans required, you’ll love how this legendary meal comes together entirely on the Arteflame—from crispy fish fillets to golden sides. Perfect for weekend gatherings or a midweek treat!