Wednesday, February 6, 2008
Beer Batter Fish at the Velvet Lips
Chef Matt Michaud at the Velvet Lips in Fort Atkinson, Wisconsin makes the best fried perch anywhere; walleyed pike too. This is no small feat in a state where the Friday Night Fish Fry is a ritual. People here take their fish and their beer seriously.
Chef Matt uses Spotted Cow Farmhouse Ale from New Glarus in a nappe batter. The key is to keep the batter thin (be generous with the beer). The perch has a distinctive voice and the Spotted Cow sings harmony. The fish comes with a choice of french fries or hash browns and cole slaw. The hash browns are excellent.
So when I am sitting in Bob Langer's chair at the Trim and Style on Friday morning and Bob asks where I will be having fish tonight, I will reply "At the Lips."