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.