Brewer-Approved Recipes
We don't just brew beer – we live it, cook with it, and sometimes even dream about it. Welcome to the Jack Pine kitchen, where our beers find their way into more than just pint glasses. Here, you'll find brewer-approved recipes that celebrate the flavors of the Northwoods (and the occasional wild idea we just had to try).
First up: Duck Pond Battered Fried Fish – a crispy, golden homage to lazy days on the lake and that nutty brown ale you can't stop sipping. But we're just getting warmed up. Keep an eye out for Vengeance! Beer Cheese Soup, fiery and bold enough to fight off the harshest Minnesota winter, plus plenty more ways to bring Jack Pine to the table.
Whether you're looking to impress your buddies, feed the family, or just find an excuse to crack open another can, these recipes are tried, tested, and thoroughly enjoyed by our crew.
Crack a beer. Fire up the stove. Let's get cooking.
Duck Pond Battered Fried Fish
If you’re expecting a heartfelt essay about how this recipe changed our lives, taught us patience, and reconnected us with nature — sorry, wrong website. We’re here for one reason: crispy, beer-battered fish that tastes like pure victory. Crack open a Duck Pond Nut Brown Ale, pour some in the batter, drink the rest, and fry like a champion.
Ingredients:
2 quarts vegetable oil (for frying)
1 1/2 lbs panfish fillets (or 2 lbs of walleye, if you're feeling fancy)
Salt and pepper, to taste
1 cup all-purpose flour
2 teaspoons salt (or to taste)
2 teaspoons ground black pepper (or to taste)
1 large egg, beaten
1 (12 oz) can of Duck Pond Nut Brown Ale (plus a backup for drinking)
Instructions:
1. Get your gear together. Grab everything you need, crack open that Duck Pond, and take a sip for quality control.
2. Prep the fish. Rinse off your panfish fillets, pat ‘em dry like you mean it, and hit them with a little salt and pepper.
3. Make the batter. In a big bowl, mix the flour, salt, and black pepper. Stir in the beaten egg, then gradually pour in the beer while mixing until you’ve got a thin, smooth batter. (Think “pancake batter that knows how to party.”)
4. Heat things up. Pour the oil into a deep fryer or heavy pot and bring it to 350°F-375°F (175°C-190°C). If you’re the fancy type with a thermometer, good for you. If not, just look for a wooden spoon to bubble when you stick it in.
5. Batter up. Dunk those fillets in the batter, making sure they're well coated.
6. Into the fryer they go. Carefully lower the battered fish into the hot oil one at a time. Fry a few pieces at once (don't crowd the pool), turning once, until they’re golden brown and cooked through — about 2 minutes per side.
7. Drain and repeat. Lay the fried beauties on paper towels to drain. Repeat until you’ve fried up the whole batch.
8. Serve warm. Preferably with another Duck Pond in hand and a smug grin of satisfaction.
Notes: Tilapia will work too, but if you're up north, you might as well go with something fresh. You could add garlic power, paprika, and/or seasoned salt to the batter, but we prefer to keep it simple and let the Duck Pond shine through.
If your fish turns out crispy, golden, and borderline life-changing, you’re doing it right. If not, blame the fish. Either way, crack another Duck Pond and enjoy the ride.
Tried it? Loved it? Tell us about it next time you’re at the taproom — bonus points if you bring snacks.
