The Great American Friday Night Fish Fry: 50 States, 50 Baskets, 50 Local Beers
Friday fish fry is less a single recipe than an American operating system. In Wisconsin it arrives with beer-battered cod, potato pancakes, slaw, rye, and applesauce. Across the South it turns toward cornmeal catfish, hushpuppies, hot sauce, and outdoor tables. The Northeast favors haddock, cod, flounder, fries, macaroni salad, and rolls. Near the Great Lakes, somebody is already arguing about perch versus walleye.
This national fry gives every state one basket and one beer brewed on the same side of the line. Some baskets follow deep regional traditions; others combine a suitable fish with a sauce, side, pepper, grain, or local flavor that makes the stop distinct. The beer is chosen for the entire tray—fish, crust, oil, potatoes, slaw, lemon, pickles, tartar, chile, and all.
1. Alabama — Cornmeal catfish with hushpuppies and white sauce
The basket: Coat catfish strips in seasoned cornmeal, fry until the ridges turn crisp, and add hushpuppies, slaw, lemon, and peppery Alabama white sauce at the side.
Take the Causeway
Brewed by Fairhope Brewing Company
The fish-fry pour is Take the Causeway: IPA bitterness for cornmeal crust, catfish, hushpuppies, and white sauce.
BAR NOTES
Why it works: Take the Causeway belongs beside this basket because ipa bitterness for cornmeal crust, catfish, hushpuppies, and white sauce. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Drain the fish on a rack rather than paper so steam cannot soften the underside. Keep the white sauce beside the basket, preserving crunch while each bite gets controlled tang.
2. Alaska — Beer-battered halibut with dill pickles
The basket: Cut firm halibut into broad pieces, apply a light batter, and fry just until the flakes separate. Fries, dill pickles, lemon, and caper tartar complete the cold-water basket.
Smoked Porter
Brewed by Alaskan Brewing Company
The fish-fry pour is Smoked Porter: Smoked porter for halibut, crisp batter, capers, and dill.
BAR NOTES
Why it works: Smoked Porter belongs beside this basket because smoked porter for halibut, crisp batter, capers, and dill. Its smoked porter structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Halibut is lean and easily overcooked, so pull it as soon as the batter bronzes and the center turns opaque. Lemon keeps the dark beer from weighing down the fish.
3. Arizona — Fried trout with green-chile tartar
The basket: Bread trout portions lightly and serve them with shredded cabbage, lime, fries, and tartar sharpened by roasted green chile. The pepper should brighten the fish rather than bury it.
Spellbinder
Brewed by Wren House Brewing Company
The fish-fry pour is Spellbinder: Hazy IPA for trout, roasted green chile, lime, and fried crust.
BAR NOTES
Why it works: Spellbinder belongs beside this basket because hazy ipa for trout, roasted green chile, lime, and fried crust. Its hazy ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Use a restrained hand with both breading and chile so the trout remains recognizable. Lime and cabbage cool the basket, while the creamy sauce prevents the hops from feeling sharp.
4. Arkansas — Delta catfish with hushpuppies and chow-chow
The basket: Give catfish fillets a coarse cornmeal coat, fry them hard, and add hushpuppies, slaw, lemon, and tart chow-chow. Hot sauce belongs on the table, not preloaded onto the crust.
Love Honey Bock
Brewed by Lost Forty Brewing
The fish-fry pour is Love Honey Bock: Honey bock for cornmeal, catfish, sweet onion relish, and spice.
BAR NOTES
Why it works: Love Honey Bock belongs beside this basket because honey bock for cornmeal, catfish, sweet onion relish, and spice. Its honey bock structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Season the fish before dredging and the crust immediately after frying. Chow-chow provides the vinegar and vegetable snap that a basket of fish, fried cornmeal, and potatoes desperately needs.
5. California — Pacific rockfish with avocado slaw
The basket: Fry sturdy rockfish in a thin, crisp batter and serve it with fries, lemon, and cabbage-avocado slaw carrying lime and jalapeño. Keep the avocado supporting the crunch, not smothering it.
Sierra Nevada Pale Ale
Brewed by Sierra Nevada Brewing Co.
The fish-fry pour is Sierra Nevada Pale Ale: Pale ale for rockfish, lime, jalapeño, and crisp batter.
BAR NOTES
Why it works: Sierra Nevada Pale Ale belongs beside this basket because pale ale for rockfish, lime, jalapeño, and crisp batter. Its american pale ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Rockfish holds its shape well, but it still deserves a short fry and immediate service. Put the slaw beside the fish so citrus stays useful without steaming the crust.
6. Colorado — Crispy trout bites with herb ranch
The basket: Cut trout into substantial pieces, apply a light seasoned coating, and fry until just crisp. Potato wedges, pickled onion, lemon, and dill-heavy ranch make the mountain basket complete.
Slow Pour Pils
Brewed by Bierstadt Lagerhaus
The fish-fry pour is Slow Pour Pils: Crisp pilsner for trout, herbs, pickled onion, and hot crust.
BAR NOTES
Why it works: Slow Pour Pils belongs beside this basket because crisp pilsner for trout, herbs, pickled onion, and hot crust. Its german-style pilsner structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Keep trout pieces large enough to remain juicy beneath the coating, and fry in small batches. Pickled onion and lemon supply brightness without demanding a heavy sauce on every bite.
7. Connecticut — Haddock and whole-belly clam basket
The basket: Pair a crisp haddock fillet with a modest handful of whole-belly clams, then add fries, slaw, lemon, and pickle-forward tartar. The basket should taste coastal rather than simply fried.
Gather
Brewed by Fox Farm Brewery
The fish-fry pour is Gather: Pilsner for haddock, briny clams, lemon, and tartar sauce.
BAR NOTES
Why it works: Gather belongs beside this basket because pilsner for haddock, briny clams, lemon, and tartar sauce. Its german-style pilsner structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Clams cook faster than thick fish, so fry them separately and reunite everything only at service. An open basket protects both crusts from the steam of hot fries.
8. Delaware — Fried flounder with Old Bay fries
The basket: Bread thin flounder gently, fry it quickly, and pair it with Old Bay-seasoned fries, slaw, lemon, and mustard tartar. The delicate fish needs seasoning without a masonry-grade crust.
SeaQuench Ale
Brewed by Dogfish Head Craft Brewery
The fish-fry pour is SeaQuench Ale: Tart wheat beer for flounder, coastal spice, lemon, and mustard.
BAR NOTES
Why it works: SeaQuench Ale belongs beside this basket because tart wheat beer for flounder, coastal spice, lemon, and mustard. Its session sour ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Because flounder fillets are thin, the coating and fish finish almost together. Use a rack, not a closed container, and let lemon brighten the seasoning after frying.
9. Florida — Grouper fingers with citrus remoulade
The basket: Cut grouper into thick fingers, coat them lightly, and fry until the crust snaps and the fish stays juicy. Citrus remoulade, fries, slaw, and hot sauce finish the Gulf basket.
Jai Alai IPA
Brewed by Cigar City Brewing
The fish-fry pour is Jai Alai IPA: Florida IPA for grouper, citrus, hot sauce, and fried crust.
BAR NOTES
Why it works: Jai Alai IPA belongs beside this basket because florida ipa for grouper, citrus, hot sauce, and fried crust. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Grouper deserves pieces thick enough to show its firm flake, not narrow strips cooked dry. Serve the remoulade underneath or separately so citrus helps without dissolving the coating.
10. Georgia — Cornmeal whiting with cheese grits
The basket: Fry seasoned whiting in a thin cornmeal shell and serve it with creamy cheese grits, slaw, lemon, and pepper vinegar. The grits belong in a separate cup to protect the crust.
420 Extra Pale Ale
Brewed by SweetWater Brewing Company
The fish-fry pour is 420 Extra Pale Ale: Extra pale ale for whiting, cornmeal, cheese grits, and pepper vinegar.
BAR NOTES
Why it works: 420 Extra Pale Ale belongs beside this basket because extra pale ale for whiting, cornmeal, cheese grits, and pepper vinegar. Its extra pale ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Whiting cooks quickly and should move straight from oil to rack to table. Pepper vinegar is the critical final tool, cutting fried crust and creamy grits in one sharp pass.
11. Hawaii — Panko-crusted mahi-mahi with macaroni salad
The basket: Coat mahi-mahi pieces in panko, fry until golden, and serve them with rice, macaroni salad, cabbage, and a bright pineapple-chile tartar. Keep the fruit tart rather than sugary.
Big Wave Golden Ale
Brewed by Kona Brewing Hawaiʻi
The fish-fry pour is Big Wave Golden Ale: Golden ale for mahi-mahi, panko, pineapple, and creamy sides.
BAR NOTES
Why it works: Big Wave Golden Ale belongs beside this basket because golden ale for mahi-mahi, panko, pineapple, and creamy sides. Its golden ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Firm mahi-mahi handles panko well, but the fish still needs a short fry. Cabbage and tart fruit protect the basket from becoming a wall of beige starch and mayonnaise.
12. Idaho — Fried trout with potato wedges
The basket: Serve crisp trout portions with thick Idaho potato wedges, cabbage slaw, lemon, and dill tartar. Season the potatoes confidently, but let the freshwater fish remain the reason for the basket.
Sweetgrass Pale Ale
Brewed by Grand Teton Brewing
The fish-fry pour is Sweetgrass Pale Ale: Pale ale for trout, browned potato, dill, and lemon.
BAR NOTES
Why it works: Sweetgrass Pale Ale belongs beside this basket because pale ale for trout, browned potato, dill, and lemon. Its american pale ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Cook the wedges first and hold them briefly while the trout fries to order. That sequence gives both elements a real crust instead of forcing one to wait under heat lamps.
13. Illinois — Lake-perch basket with giardiniera tartar
The basket: Fry small perch fillets in a light seasoned coating and pair them with fries, slaw, lemon, and tartar sparked by chopped giardiniera. The relish should add vinegar and chile, not vegetable rubble.
Daisy Cutter
Brewed by Half Acre Beer Co.
The fish-fry pour is Daisy Cutter: Pale ale for perch, giardiniera, lemon, and crisp coating.
BAR NOTES
Why it works: Daisy Cutter belongs beside this basket because pale ale for perch, giardiniera, lemon, and crisp coating. Its american pale ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Perch fillets are thin and demand fast frying in uncrowded oil. Mince the giardiniera finely so every dip gets acid, pepper, and crunch without pulling the tartar apart.
14. Indiana — Walleye sandwich basket with pickles
The basket: Fry a broad walleye fillet and place it on a soft bun with shredded lettuce, pickle, and tartar, leaving enough fish visible to justify the sandwich. Add fries and lemon.
Zombie Dust
Brewed by 3 Floyds Brewing
The fish-fry pour is Zombie Dust: Pale ale for walleye, tartar, pickles, and toasted bun.
BAR NOTES
Why it works: Zombie Dust belongs beside this basket because pale ale for walleye, tartar, pickles, and toasted bun. Its american pale ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Toast the bun lightly and sauce it only at service so it survives the hot fillet. The fish should overhang enough to promise generosity, not enough to require engineering.
15. Iowa — Channel-catfish strips with corn fritters
The basket: Coat catfish strips in peppery cornmeal and serve them with corn fritters, slaw, lemon, and mustard tartar. The fritters should be crisp, small, and less sweet than dessert.
Pseudo Sue
Brewed by Toppling Goliath Brewing Co.
The fish-fry pour is Pseudo Sue: Pale ale for catfish, cornmeal, mustard, and crisp corn fritters.
BAR NOTES
Why it works: Pseudo Sue belongs beside this basket because pale ale for catfish, cornmeal, mustard, and crisp corn fritters. Its american pale ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Fry fish and fritters in separate batches so crumbs do not burn and flavors remain clean. Mustard and slaw bring the sharpness that a corn-heavy basket needs to stay awake.
16. Kansas — Catfish with sunflower-seed slaw
The basket: Fry cornmeal-crusted catfish and serve it with fries, lemon, hot sauce, and cabbage slaw carrying toasted sunflower seeds. The seeds add Kansas crunch without turning slaw into trail mix.
Ad Astra Amber Ale
Brewed by Free State Brewing Co.
The fish-fry pour is Ad Astra Amber Ale: Amber ale for catfish, toasted seeds, cornmeal, and hot sauce.
BAR NOTES
Why it works: Ad Astra Amber Ale belongs beside this basket because amber ale for catfish, toasted seeds, cornmeal, and hot sauce. Its american amber ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Toast the seeds separately and add them just before service so they stay crisp. Keep hot sauce at the table, protecting the fish crust and letting each person choose the heat.
17. Kentucky — Crappie with bourbon-pickle tartar
The basket: Fry delicate crappie fillets in a thin cornmeal coating and add fries, slaw, lemon, and tartar sharpened with chopped bourbon pickles. The whiskey note should remain a background accent.
Kentucky Bourbon Barrel Ale
Brewed by Lexington Brewing & Distilling Co.
The fish-fry pour is Kentucky Bourbon Barrel Ale: Bourbon-barrel ale in a small pour for crappie, pickles, and cornmeal.
BAR NOTES
Why it works: Kentucky Bourbon Barrel Ale belongs beside this basket because bourbon-barrel ale in a small pour for crappie, pickles, and cornmeal. Its american strong ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Crappie fillets cook extremely quickly, so organize the entire basket before they enter the oil. Use a tasting pour of the strong beer and let pickle acidity do the heavy lifting.
18. Louisiana — Cajun catfish with hushpuppies and remoulade
The basket: Season catfish assertively, dust it with cornmeal, and fry until crisp. Hushpuppies, slaw, lemon, pickles, and Creole remoulade create a Louisiana basket built for hot sauce.
Turbodog
Brewed by Abita Brewing Company
The fish-fry pour is Turbodog: Brown ale for catfish, dark spice, cornmeal, and remoulade.
BAR NOTES
Why it works: Turbodog belongs beside this basket because brown ale for catfish, dark spice, cornmeal, and remoulade. Its brown ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Cayenne should season rather than scorch because high heat can flatten both fish and beer. Fry the hushpuppies separately and keep remoulade beside the crust until each bite.
19. Maine — Haddock with hand-cut fries
The basket: Give thick haddock a light batter and fry it until crisp outside and pearly within. Hand-cut fries, slaw, lemon, tartar, and malt vinegar keep the Maine basket direct.
Allagash White
Brewed by Allagash Brewing Company
The fish-fry pour is Allagash White: Witbier for haddock, lemon, creamy tartar, and hot batter.
BAR NOTES
Why it works: Allagash White belongs beside this basket because witbier for haddock, lemon, creamy tartar, and hot batter. Its belgian-style witbier structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Salt the fish immediately and serve it before trapped steam softens the batter. Orange-and-coriander character in the beer works best when lemon remains present throughout the basket.
20. Maryland — Rockfish bites with crab-spice fries
The basket: Fry firm rockfish pieces in a restrained coating and serve them with crab-spice fries, slaw, lemon, and mustard tartar. Season boldly, but keep the fish identifiable beneath the spice.
Duckpin Pale Ale
Brewed by Union Craft Brewing
The fish-fry pour is Duckpin Pale Ale: Pale ale for rockfish, coastal seasoning, lemon, and mustard.
BAR NOTES
Why it works: Duckpin Pale Ale belongs beside this basket because pale ale for rockfish, coastal seasoning, lemon, and mustard. Its american pale ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Cut the pieces evenly so they finish together, then shake excess seasoning over the fries rather than burying the fish. Mustard tartar reinforces the spice without adding more salt.
21. Massachusetts — Haddock with fries and vinegar slaw
The basket: Fry a broad haddock fillet in a thin, bubbly batter and pair it with fries, sharp slaw, lemon, tartar, and malt vinegar. Nothing needs to be stacked into a tower.
Fort Point
Brewed by Trillium Brewing Company
The fish-fry pour is Fort Point: Pale ale for haddock, malt vinegar, tartar, and crisp batter.
BAR NOTES
Why it works: Fort Point belongs beside this basket because pale ale for haddock, malt vinegar, tartar, and crisp batter. Its american pale ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Let excess batter drip away before frying so the coating stays delicate. Use vinegar on individual bites, not the whole fillet, preserving crunch from the first forkful to the last.
Keep drinking through the complete Massachusetts beer guide →
22. Michigan — Great Lakes perch with cherry slaw
The basket: Fry small yellow-perch fillets until crisp and serve them with fries, lemon, tartar, and cabbage slaw carrying tart dried cherries. The fruit should sharpen, not sweeten, the plate.
Two Hearted Ale
Brewed by Bell’s Brewery
The fish-fry pour is Two Hearted Ale: Two Hearted for lake perch, tart cherry, lemon, and fried crust.
BAR NOTES
Why it works: Two Hearted Ale belongs beside this basket because two hearted for lake perch, tart cherry, lemon, and fried crust. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Perch is best in a loose pile of small fillets served immediately. Dress the slaw shortly before service, preserving cabbage crunch and the cherries’ useful acidic contrast.
23. Minnesota — Walleye fingers with wild-rice slaw
The basket: Cut walleye into thick fingers, bread lightly, and add fries, lemon, dill tartar, and cabbage slaw with a restrained scatter of cooked wild rice. Keep the grain chewy, not wet.
Furious
Brewed by Surly Brewing Co.
The fish-fry pour is Furious: Furious IPA for walleye, dill, wild rice, and fried coating.
BAR NOTES
Why it works: Furious belongs beside this basket because furious ipa for walleye, dill, wild rice, and fried coating. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Cool the wild rice completely before folding it into slaw so it stays distinct. Walleye needs only a short fry, and assertive beer demands plenty of lemon and cabbage.
24. Mississippi — Delta catfish with comeback sauce
The basket: Coat catfish in coarse, peppery cornmeal and serve it with hushpuppies, slaw, pickles, lemon, and Mississippi comeback sauce. The sauce brings chile and cream without replacing the fish.
Southern Pecan
Brewed by Lazy Magnolia Brewery
The fish-fry pour is Southern Pecan: Pecan brown ale for catfish, cornmeal, pepper, and creamy comeback sauce.
BAR NOTES
Why it works: Southern Pecan belongs beside this basket because pecan brown ale for catfish, cornmeal, pepper, and creamy comeback sauce. Its pecan nut brown ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Drain the fish thoroughly and keep the sauce on the side. Toasted pecan-like malt deepens the crust, while pickles and lemon keep the dark pairing from settling too heavily.
25. Missouri — Catfish nuggets with toasted-ravioli crumbs
The basket: Bread catfish nuggets with seasoned crumbs inspired by toasted ravioli, then serve them with fries, slaw, lemon, and peppery marinara-remoulade. The St. Louis wink should remain edible.
Tank 7
Brewed by Boulevard Brewing Co.
The fish-fry pour is Tank 7: Farmhouse ale for catfish, herbs, tomato, and fried crumbs.
BAR NOTES
Why it works: Tank 7 belongs beside this basket because farmhouse ale for catfish, herbs, tomato, and fried crumbs. Its farmhouse ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Use marinara as an accent inside the remoulade rather than a bowl of hot pasta sauce. Peppery fermentation lifts the herbs while carbonation restores the nugget’s crisp exterior.
26. Montana — Fried trout with huckleberry hot sauce
The basket: Bread trout portions lightly and pair them with potato wedges, slaw, lemon, tartar, and a tart huckleberry hot sauce. Berry belongs in sharp drops, not a purple blanket.
Moose Drool
Brewed by Big Sky Brewing Company
The fish-fry pour is Moose Drool: Brown ale for trout, dark berry, browned potato, and chile.
BAR NOTES
Why it works: Moose Drool belongs beside this basket because brown ale for trout, dark berry, browned potato, and chile. Its american brown ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Keep the berry sauce acidic and moderately hot so it lifts rather than candies the fish. Lemon remains necessary when brown ale, fried crust, potato, and fruit meet.
27. Nebraska — Walleye with corn-and-cabbage slaw
The basket: Fry walleye fillets under a light coating and serve them with fries, lemon, tartar, and cabbage slaw carrying charred corn. The corn should add smoke and sweetness without weighing down the fish.
Certified Evil Imperial Oatmeal Stout
Brewed by Lucky Bucket Brewing
The fish-fry pour is Certified Evil Imperial Oatmeal Stout: Imperial oatmeal stout in a tasting pour for walleye, charred corn, and crust.
BAR NOTES
Why it works: Certified Evil Imperial Oatmeal Stout belongs beside this basket because imperial oatmeal stout in a tasting pour for walleye, charred corn, and crust. Its imperial oatmeal stout structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: The 9.2-percent beer is the basket’s biggest flavor, so pour only a few ounces. Lemon, slaw, and charred corn keep roast and alcohol connected to the mild fish.
28. Nevada — Casino cod basket with cocktail tartar
The basket: Give cod a crisp beer batter and serve it with fries, slaw, lemon, and a tartar sauce sharpened by horseradish and cocktail sauce. The Vegas move is bold, cold, and uncomplicated.
Revision IPA
Brewed by Revision Brewing Company
The fish-fry pour is Revision IPA: Desert IPA for cod, horseradish, tomato, and bubbly batter.
BAR NOTES
Why it works: Revision IPA belongs beside this basket because desert ipa for cod, horseradish, tomato, and bubbly batter. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Keep the cocktail-tartar blend tangy rather than sweet, and sauce each piece only when eating. Cod gives the assertive IPA a mild center while horseradish bridges their edges.
29. New Hampshire — Haddock with maple-mustard slaw
The basket: Fry haddock in a thin batter and add fries, lemon, tartar, and cabbage slaw dressed with sharp mustard and just enough maple. The sweetness should be barely detectable.
Alexandr
Brewed by Schilling Beer Co.
The fish-fry pour is Alexandr: Czech pilsner for haddock, mustard, maple, and crisp batter.
BAR NOTES
Why it works: Alexandr belongs beside this basket because czech pilsner for haddock, mustard, maple, and crisp batter. Its czech-style pilsner structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Whisk maple into the mustard dressing by drops, tasting for acid after each addition. The clean lager and lemon keep a potentially sweet New England basket properly brisk.
Keep drinking through the complete New Hampshire beer guide →
30. New Jersey — Fried flounder sandwich with boardwalk fries
The basket: Fry a thin flounder fillet and tuck it into a soft roll with lettuce, pickle, and tartar. Boardwalk-style fries, lemon, and malt vinegar make it a Shore basket.
Head High
Brewed by Kane Brewing Company
The fish-fry pour is Head High: Pale ale for flounder, pickles, vinegar, and salty fries.
BAR NOTES
Why it works: Head High belongs beside this basket because pale ale for flounder, pickles, vinegar, and salty fries. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Sauce the roll lightly and leave vinegar at the table so the crust survives. Thin flounder requires a fast fry and an even faster trip from kitchen to basket.
31. New Mexico — Green-chile catfish with blue-corn hushpuppies
The basket: Fry cornmeal-crusted catfish and serve it with blue-corn hushpuppies, cabbage, lime, and green-chile tartar. The regional additions should support the fish rather than become costume jewelry.
Happy Camper IPA
Brewed by Santa Fe Brewing Company
The fish-fry pour is Happy Camper IPA: IPA for catfish, green chile, lime, and blue-corn crust.
BAR NOTES
Why it works: Happy Camper IPA belongs beside this basket because ipa for catfish, green chile, lime, and blue-corn crust. Its india pale ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Keep the chile roasted and flavorful instead of brutally hot, preserving the hops and fish. Fry the blue-corn hushpuppies separately because their darker crumbs can burn quickly.
32. New York — Upstate haddock fish fry sandwich
The basket: Fry an extra-long haddock fillet and serve it on a substantial roll with lettuce, tartar, lemon, fries, and macaroni salad. The overhang is part of the upstate ceremony.
Brooklyn Lager
Brewed by Brooklyn Brewery
The fish-fry pour is Brooklyn Lager: Brooklyn Lager for haddock, tartar, roll, and macaroni salad.
BAR NOTES
Why it works: Brooklyn Lager belongs beside this basket because brooklyn lager for haddock, tartar, roll, and macaroni salad. Its amber lager structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Toast the roll lightly and keep the macaroni salad beside it, not under it. The lager’s carbonation matters most where hot crust meets creamy sauce and soft bread.
33. North Carolina — Calabash-style flounder and shrimp
The basket: Dust small flounder pieces and shrimp in a light seasoned coating, fry quickly, and serve with hushpuppies, slaw, lemon, and cocktail sauce. The seafood should look delicate, not armored.
Hoppyum IPA
Brewed by Foothills Brewing
The fish-fry pour is Hoppyum IPA: Hoppyum for flounder, shrimp, hushpuppies, and cocktail sauce.
BAR NOTES
Why it works: Hoppyum IPA belongs beside this basket because hoppyum for flounder, shrimp, hushpuppies, and cocktail sauce. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Fry the fish and shrimp in separate quick batches so neither waits in the oil for the other. An open platter and immediate service preserve the Calabash-style lightness.
Keep drinking through the complete North Carolina beer guide →
34. North Dakota — Walleye with pickle potato salad
The basket: Fry walleye portions in a light crumb coating and add lemon, tartar, rye, and a cold potato salad sharpened with dill pickle. The side supplies acid without touching the crust.
Ectogasm IPA
Brewed by Drekker Brewing
The fish-fry pour is Ectogasm IPA: Hazy IPA for walleye, dill pickle, rye, and fried coating.
BAR NOTES
Why it works: Ectogasm IPA belongs beside this basket because hazy ipa for walleye, dill pickle, rye, and fried coating. Its new england ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Chill the potato salad completely and serve a modest scoop away from the fish. Rounded citrus works with dill and lemon, while soft bitterness respects mild walleye.
Keep drinking through the complete North Dakota beer guide →
35. Ohio — Lake Erie perch with stadium-style slaw
The basket: Fry a loose stack of small Lake Erie perch fillets and serve them with fries, lemon, tartar, and crisp vinegar slaw. Keep the basket simple enough for the fish to lead.
Head Hunter IPA
Brewed by Fat Head’s Brewery
The fish-fry pour is Head Hunter IPA: West Coast IPA for perch, lemon, vinegar slaw, and hot crust.
BAR NOTES
Why it works: Head Hunter IPA belongs beside this basket because west coast ipa for perch, lemon, vinegar slaw, and hot crust. Its west coast ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Perch fillets go from translucent to done quickly, so fry in uncrowded batches and serve each basket immediately. Vinegar slaw offsets the beer’s firm bitterness and the fish’s crust.
36. Oklahoma — Pepper-crusted catfish with fried okra
The basket: Give catfish a black-pepper-heavy cornmeal coat and serve it with fried okra, slaw, lemon, pickles, and mustard tartar. Keep both fried elements dry and separately seasoned.
F5 IPA
Brewed by COOP Ale Works
The fish-fry pour is F5 IPA: American IPA for catfish, black pepper, okra, and mustard.
BAR NOTES
Why it works: F5 IPA belongs beside this basket because american ipa for catfish, black pepper, okra, and mustard. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Fry okra separately so its moisture and loose breading do not affect the fish oil. Pickles and mustard provide the sharp counterweight an assertive, double-fried basket needs.
37. Oregon — Pacific rockfish with hazelnut slaw
The basket: Fry rockfish in a thin batter and serve it with fries, lemon, tartar, and cabbage slaw finished with toasted hazelnuts. Use nuts for crunch, not as a heavy breading.
Black Butte Porter
Brewed by Deschutes Brewery
The fish-fry pour is Black Butte Porter: Porter for rockfish, toasted hazelnut, lemon, and brown crust.
BAR NOTES
Why it works: Black Butte Porter belongs beside this basket because porter for rockfish, toasted hazelnut, lemon, and brown crust. Its porter structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Keep the porter modestly cool and the lemon active, because roast can overwhelm delicate fish. Add hazelnuts at service so they remain crisp against the dressed cabbage.
38. Pennsylvania — Haddock with potato pancakes and rye
The basket: Fry haddock until crisp and serve it with potato pancakes, rye bread, slaw, lemon, and tartar. The church-basement-meets-tavern plate needs no modern architectural garnish.
Yuengling Traditional Lager
Brewed by D. G. Yuengling & Son
The fish-fry pour is Yuengling Traditional Lager: Amber lager for haddock, browned potato, rye, and tartar.
BAR NOTES
Why it works: Yuengling Traditional Lager belongs beside this basket because amber lager for haddock, browned potato, rye, and tartar. Its american amber lager structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Fry the potato pancakes separately and drain them well before the haddock enters the oil. Rye and slaw keep the two fried components connected to something sharp and structured.
Keep drinking through the complete Pennsylvania beer guide →
39. Rhode Island — Fried scup with hot-pepper vinegar
The basket: Fry small scup fillets in a light seasoned coating and serve them with fries, slaw, lemon, tartar, and Rhode Island-style hot-pepper vinegar. Briny fish and sharp acid lead.
Narragansett Lager
Brewed by Narragansett Beer
The fish-fry pour is Narragansett Lager: Narragansett Lager for scup, pepper vinegar, lemon, and crisp coating.
BAR NOTES
Why it works: Narragansett Lager belongs beside this basket because narragansett lager for scup, pepper vinegar, lemon, and crisp coating. Its american lager structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Scup fillets are modest and quick-cooking, so use a fine coating and short fry. Pepper vinegar should hit individual bites, preserving the crust and the fish’s clean flavor.
Keep drinking through the complete Rhode Island beer guide →
40. South Carolina — Whiting with red rice hushpuppies
The basket: Fry cornmeal-coated whiting and pair it with hushpuppies carrying a little red-rice seasoning, plus slaw, lemon, and hot sauce. Keep the tomato-spice note inside the side dish.
Gose
Brewed by Westbrook Brewing Company
The fish-fry pour is Gose: Gose for whiting, cornmeal, tomato spice, and lemon.
BAR NOTES
Why it works: Gose belongs beside this basket because gose for whiting, cornmeal, tomato spice, and lemon. Its gose structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: The tart, saline beer behaves like seasoning, but the basket still needs fresh lemon. Fry hushpuppies separately and serve them small enough that the whiting remains the main event.
Keep drinking through the complete South Carolina beer guide →
41. South Dakota — Walleye with chislic-seasoned fries
The basket: Fry walleye fillets lightly and serve them with fries dusted in garlic-pepper seasoning, slaw, lemon, and tartar. The seasoning nods to chislic without putting steak in the basket.
Lion’s Paw Lager
Brewed by Fernson Brewing Company
The fish-fry pour is Lion’s Paw Lager: Lager for walleye, garlic-pepper fries, lemon, and tartar.
BAR NOTES
Why it works: Lion’s Paw Lager belongs beside this basket because lager for walleye, garlic-pepper fries, lemon, and tartar. Its american lager structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Season the fries away from the fish so garlic does not cover mild walleye. Clean lager, cold slaw, and lemon keep the savory basket crisp from start to finish.
Keep drinking through the complete South Dakota beer guide →
42. Tennessee — Catfish with Nashville-hot hushpuppies
The basket: Fry cornmeal catfish traditionally, then put the Nashville heat into small hushpuppies and a chile-oil tartar. Pickles, slaw, and lemon give everyone somewhere cooler to land.
Tiny Bomb
Brewed by Wiseacre Brewing Company
The fish-fry pour is Tiny Bomb: Pilsner for catfish, chile, pickles, and fried cornmeal.
BAR NOTES
Why it works: Tiny Bomb belongs beside this basket because pilsner for catfish, chile, pickles, and fried cornmeal. Its american pilsner structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Separating the heat from the fish preserves its flavor and lets diners control escalation. Pickles and slaw are essential, while the crisp lager refreshes without increasing perceived sweetness.
43. Texas — Gulf flounder with jalapeño hushpuppies
The basket: Fry flounder under a light cornmeal crust and serve it with jalapeño hushpuppies, slaw, lime, pickles, and chipotle tartar. Smoke and chile should frame the Gulf fish.
Electric Jellyfish
Brewed by Pinthouse Brewing
The fish-fry pour is Electric Jellyfish: Hazy IPA for flounder, jalapeño, lime, and smoky tartar.
BAR NOTES
Why it works: Electric Jellyfish belongs beside this basket because hazy ipa for flounder, jalapeño, lime, and smoky tartar. Its hazy ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Keep the fillets broad and the coating thin because flounder cooks fast. Lime brightens both fish and hops, while slaw cools the jalapeño without adding heavy dairy.
44. Utah — Fried trout with funeral-potato croquettes
The basket: Pair lightly fried trout with two small funeral-potato croquettes, slaw, lemon, and chive tartar. The potato side brings Utah richness without turning the fish into casserole garnish.
Hop Rising
Brewed by Squatters Craft Beers
The fish-fry pour is Hop Rising: Double IPA in a small pour for trout, cheese, potato, and fried crust.
BAR NOTES
Why it works: Hop Rising belongs beside this basket because double ipa in a small pour for trout, cheese, potato, and fried crust. Its double ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Chill the croquettes thoroughly before frying and cook them separately from the trout. Use a tasting glass for the nine-percent beer; the plate already contains enough structural ambition.
45. Vermont — Perch with cheddar biscuits and maple mustard
The basket: Fry small perch fillets and serve them with compact cheddar biscuits, slaw, lemon, and maple mustard kept decisively sharp. The basket should taste savory before anyone detects syrup.
Focal Banger
Brewed by The Alchemist
The fish-fry pour is Focal Banger: IPA for perch, cheddar, mustard, maple, and crisp coating.
BAR NOTES
Why it works: Focal Banger belongs beside this basket because ipa for perch, cheddar, mustard, maple, and crisp coating. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Use a light hand with both cheddar biscuit and maple so delicate perch remains central. Mustard, lemon, and the beer’s citrus keep dairy and sweetness in disciplined supporting roles.
46. Virginia — Fried croaker with country-ham hushpuppies
The basket: Fry whole cleaned croaker or sturdy fillets in seasoned cornmeal and serve with small country-ham hushpuppies, slaw, lemon, and mustard tartar. Ham should season the side, not dominate.
Falcon Smash
Brewed by Triple Crossing Beer
The fish-fry pour is Falcon Smash: IPA for croaker, salty ham, mustard, and cornmeal crust.
BAR NOTES
Why it works: Falcon Smash belongs beside this basket because ipa for croaker, salty ham, mustard, and cornmeal crust. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Chop the ham finely and reduce added salt in the hushpuppy batter. Lemon and slaw protect the fish from cured-pork intensity while firm bitterness clears the fried edges.
47. Washington — Pacific cod with apple-fennel slaw
The basket: Fry thick Pacific cod in a delicate batter and pair it with fries, lemon, tartar, and crisp apple-fennel slaw. Tart fruit and anise bring Northwest brightness without touching the crust.
Bodhizafa IPA
Brewed by Georgetown Brewing Company
The fish-fry pour is Bodhizafa IPA: IPA for cod, tart apple, fennel, lemon, and batter.
BAR NOTES
Why it works: Bodhizafa IPA belongs beside this basket because ipa for cod, tart apple, fennel, lemon, and batter. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Dress the slaw immediately before service and keep it beside the cod. The fish needs a short fry, while apple and fennel prevent a firmly hopped pairing from feeling blunt.
48. West Virginia — Fried trout with pepperoni hushpuppies
The basket: Serve lightly breaded trout with small hushpuppies carrying finely chopped pepperoni, plus slaw, lemon, pickles, and tartar. The pepperoni-roll reference belongs in the side, not on the fish.
Big Timber IPA
Brewed by Big Timber Brewing Company
The fish-fry pour is Big Timber IPA: Appalachian IPA for trout, cured pepperoni, pickles, and cornmeal.
BAR NOTES
Why it works: Big Timber IPA belongs beside this basket because appalachian ipa for trout, cured pepperoni, pickles, and cornmeal. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Render the pepperoni briefly before folding it into batter so the hushpuppies stay crisp. Pickles and lemon keep cured fat from overwhelming delicate trout and bright hops.
Keep drinking through the complete West Virginia beer guide →
49. Wisconsin — Beer-battered cod with rye and potato pancakes
The basket: Fry cod in a crisp beer batter and serve it with potato pancakes, coleslaw, rye bread, lemon, tartar, and applesauce. This is the Friday-night supper-club blueprint in full.
Spotted Cow
Brewed by New Glarus Brewing Company
The fish-fry pour is Spotted Cow: Spotted Cow for cod, batter, rye, browned potato, and slaw.
BAR NOTES
Why it works: Spotted Cow belongs beside this basket because spotted cow for cod, batter, rye, browned potato, and slaw. Its farmhouse ale structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Keep hot fish and pancakes away from cold slaw until the plate reaches the table. Rye and applesauce are not random extras; they widen the pairing beyond fried food.
50. Wyoming — Fried trout with juniper-pickle tartar
The basket: Fry trout portions under a light coating and add potato wedges, slaw, lemon, and tartar seasoned subtly with juniper and chopped pickle. Piney aroma should remain a whisper.
Pako’s IPA
Brewed by Snake River Brewing
The fish-fry pour is Pako’s IPA: Jackson IPA for trout, juniper, pickles, lemon, and fried crust.
BAR NOTES
Why it works: Pako’s IPA belongs beside this basket because jackson ipa for trout, juniper, pickles, lemon, and fried crust. Its american ipa structure cuts frying oil, batter, starch, creamy sauce, and salt while leaving the fish, regional seasoning, acid, and sides clearly recognizable.
Fry note: Crush only a little juniper into the sauce because both it and the IPA can dominate quickly. Pickle, cabbage, and lemon keep the mountain basket bright and recognizably fish-first.
How to pair beer with a fish fry
Choose for the coating and sides as much as the fish. Pilsner and golden ale excel with delicate fillets, salty fries, and lemon. Wheat beer works around shellfish, citrus, herbs, and creamy tartar. Pale ale brings enough bitterness for batter without overwhelming mild fish. IPA belongs when chile, cornmeal, smoke, mustard, or a substantial sauce raises the volume. Dark beer can work with nuts, pepper, gamey fish, or browned crust, but it needs acid nearby.
The most important pairing ingredient may be freshness. Fry in small batches, drain on a rack, keep cold slaw away from hot crust, and serve immediately in an open basket. Put lemon, vinegar, pickles, and sauce at the table so every bite can be tuned. Even the perfect beer cannot restore a fillet that spent fifteen minutes steaming beneath a takeout lid.
Keep the Friday-night baskets coming
The last fry is gone, the lemon wedges are exhausted, and another American food crawl is ready for a cold local pour.
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