Kicked-Up Wisconsin Friday Fish Fry (Gluten-Free, Of Course)

When you can’t find a gluten-free Friday Fish Fry in the Northwoods… you make it yourself. And you make it better.

Because here’s the thing: I love Wisconsin. I love the lakes. I love the dive bars. I love a good Old Fashioned.

But if one more person hands me a sad little cafeteria bowl of goopy slaw and dried out broiled walleye while I watch everyone else digging into hot, crispy fillets, I'm going to lose it.

So this is my version:

• Beer-Battered AND Broiled Walleye

• Mango-Habanero Tartar Sauce

• Bright Ginger-Sesame Coleslaw

• 100% Gluten-Free

• 0% boring

And yes… the first batch of fish came out a little dark because the oil was too hot. I don’t fry often. I drink more wine than I deep fry.

Still? Crunchy outside. Steamy, flaky, juicy inside. The only thing missing is Shake-A-Day!

Welcome to the upgraded Northwoods fish fry.

Why This Fish Fry Will Be Your New Go-To:

• Gluten-Free Beer Batter made with Wisconsin-brewed GF beer

• Light, crisp coating thanks to cornstarch + baking powder

• A slaw that’s actually fresh and bright (no heavy, goopy mayo)

• A tartar sauce that has some backbone, especially for an area that thinks adding pepper flakes to pizza is spicy.

  
  

This is the Friday Fish Fry for people who like flavor!

Mango-Habanero Tartar Sauce

This is not the standard bland mayo situation. Sweet. Spicy. Bright. Just like me. lol

Ginger-Sesame Coleslaw

Because we are not serving heavy, goopy slaw next to beautiful fish.

Prefer Broiled Instead of Fried?

If you want lighter (or don’t feel like babysitting oil):

Click to Print

Gluten-Free Beer-Battered Walleye

Ingredients

For the Fish

• 1½ to 2 lbs walleye fillets, cut into 3–4 inch pieces

• Salt

• ½ cup gluten-free flour (for dredging)

Gluten-Free Beer Batter

• ¾ cup gluten-free flour

• ¼ cup cornstarch

• 1 tsp baking powder

• ½ tsp onion powder

• ½ tsp garlic powder

• ¼ tsp paprika

• ¼ tsp cayenne

• Salt + black pepper to taste

• ¾ to 1 cup cold gluten-free beer(I used Wisconsin-made New Grist Pilsner-Style)

For Frying

• Neutral oil (canola, peanut, or vegetable)

• Lemon wedges for serving

Instructions (The Fry Method)

1. Heat oil to 350°F (about 2 inches deep in a heavy pot or Dutch oven).

2. Prep the fish: Pat walleye dry. Season with salt and pepper. Lightly dredge in the ½ cup gluten-free flour. Shake off excess.

3. Make the batter: Whisk all dry batter ingredients together. Add ¾ cup cold beer and whisk until smooth. Let rest 3 minutes. Stir again. The texture should be like pancake batter. If too thick, add a splash more beer, whisk, and rest again.

4. Dip & fry: Dip fish into batter. Let excess drip off. Fry 3–5 minutes per side until deep golden and NOT crowd the pan.

5. Drain & salt: Transfer to paper towels. Salt while hot. Serve immediately with lemon wedges.

Mango-Habanero Tartar Sauce

Ingredients

• ½ cup good-quality mayo (or avocado oil mayo)

• 2–3 tbsp finely diced mango

• 1–2 tsp minced fresh habanero (start small!)

• 1 tbsp minced dill pickles or relish

• 1 tsp lemon juice

• Pinch salt

Instructions

Stir everything together. Chill at least 20 minutes before serving. Easy peasy.

Ginger-Sesame Coleslaw

Ingredients

• 4 cups shredded green cabbage

• 1 cup shredded red cabbage

• 1 carrot, julienned

• 2 green onions, sliced

• ¼ cup chopped cilantro

• ¼ to ⅓ cup ginger-sesame dressing (I used Bragg)

• TIP: For extra tartness, add a drizzle of apple cider vinegar

Instructions

Toss everything together until lightly coated. Let sit 10–15 minutes before serving.

It’s crisp. Fresh. Slightly sweet. A perfect contrast to hot fried fish.

Prefer Broiled Instead of Fried?

If you want lighter (or don’t feel like babysitting oil):

1. Preheat broiler.

2. Line a sheet pan with parchment.

3. Lightly oil fish and season fish. I use sazon and salt.

4. Broil ~6-8 minutes until opaque and flaky.

TIP: Broiling cooks quickly so keep an eye on your fish after 5 minutes. You don't want it to dry out!

Final Thoughts From the Northwoods

When you live somewhere that thinks adding red pepper flakes makes something “spicy,” sometimes you have to take matters into your own hands.

This fish fry:

• Respects Wisconsin tradition

• Keeps it gluten-free

• Adds heat, brightness, and actual flavor

And once you make it this way? You may never look at that sad little slaw bowl the same again.

If you make this, tag me. I want to see your crispy fish and your bold tartar creations.

And if you’re into gluten-free recipes that don’t taste like punishment…

Welcome to the school. 

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