"There is no one "correct" beer for everyone's fried fish tastes, but in general, a good beer for batter should be bright and crisp, with strong carbonation, and not too hoppy. That makes light lagers and pilsners the best option. According to the Midwestern cooking school, The Chopping Block, no beer quite fits that profile like Wisconsin's own Pabst Blue Ribbon."
"Beer makes a great fish batter for a few reasons, but surprisingly, carbonation is a big part of it. That's because the bubbles in carbonation create multiple reactions that make the batter more crispy. First, the bubbles themselves help the batter expand when they leave it during cooking, which makes the crust lighter and crispier. Second, carbonation is slightly acidic, and acid helps inhibit the formation of gluten in w"
Wisconsin leads U.S. fried fish traditions because of its Catholic fish-fry culture and abundant freshwater fish. Pabst Blue Ribbon, a light, crisp, strongly carbonated lager, matches batter needs by adding light malt sweetness and mild hoppiness without overpowering mild white fish. Good batter beers are bright, crisp, strongly carbonated, and not too hoppy, making light lagers and pilsners ideal. Carbonation improves crispness by expanding batter bubbles during cooking and contributes acidity that inhibits gluten formation, producing a lighter, crisper crust. Pabst's balance of flavor and carbonation makes it a recommended, widely available choice for beer-battered fish.
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