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Crispy Midwest Church Fish Fry Recipe Easy July 4th Tradition

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A crispy, crunchy, and flavorful fish fry recipe that captures the heart of Midwest summer traditions, perfect for July 4th gatherings and community events.

Ingredients

Scale
  • 1.5 pounds fresh whitefish or cod fillets
  • 1 cup all-purpose flour (120 grams)
  • 1 cup cornmeal (150 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 large eggs, room temperature
  • 1 cup cold sparkling water (240 ml)
  • Vegetable oil for frying (canola or peanut oil recommended)
  • Lemon wedges for serving

Instructions

  1. Pat fish fillets dry with paper towels and cut into 4-5 inch serving-sized pieces. (10 minutes)
  2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, black pepper, paprika, and garlic powder until evenly mixed. (5 minutes)
  3. In a separate bowl, beat eggs lightly, then slowly whisk in cold sparkling water until smooth and slightly thick with no lumps. (5 minutes)
  4. Pour about 2 inches of vegetable oil into a deep heavy skillet or Dutch oven and heat over medium-high until oil reaches 350-375°F (175-190°C). Use a thermometer for accuracy. (10 minutes)
  5. Dip each fish piece into the batter, letting excess drip off, then dredge in the dry coating mixture, pressing lightly to adhere. Set aside. (10 minutes)
  6. Fry fish in batches of 3-4 pieces, avoiding overcrowding. Fry 3-4 minutes per side until golden brown and crispy, flipping gently with tongs. (8 minutes per batch)
  7. Remove fried fish and place on a wire rack over a baking sheet to drain excess oil and keep crispy. Avoid stacking. (2 minutes)
  8. Serve warm with fresh lemon wedges squeezed over the fish.

Notes

Keep oil temperature between 350-375°F to avoid greasy or burnt coating. Pat fish dry before coating to ensure crispiness. Use a wire rack to drain fried fish to maintain crunch. Work in small batches to keep oil temperature steady. Sparkling water in batter creates a light, crispy crust. For gluten-free, substitute all-purpose flour with rice flour and use gluten-free cornmeal. Reheat leftovers in a 375°F oven on a wire rack for 8-10 minutes to restore crispiness.

Nutrition

Keywords: crispy fish fry, Midwest fish fry, July 4th recipe, fried fish, church fish fry, cod fish fry, whitefish recipe, easy fish fry

Find it online: https://clunkcook.com/crispy-midwest-church-fish-fry-recipe-easy-july-4th-tradition/