About this Event
Join food writer and chef instructor Shawnie Kelley for a seasonal, hands-on class celebrating the flavors of a Midwestern classic—the beloved fish fry. This session blends comfort cooking with professional technique, guiding you through the process of making beer-battered fried fish that’s golden, crisp, and light every time.
You’ll learn to mix, dredge, and fry like a pro, mastering temperature control and timing for that perfect crunch. Chef Kelley will then walk you through two signature dipping sauces: a classic tartar with bright pickle notes and a zesty, spicy version that adds a kick. You’ll also create crispy double-fried potatoes, a fresh citrus coleslaw, and finish the evening with mini lemon mousse cups—a light, refreshing dessert that balances the meal.
Designed for food enthusiasts, home cooks, and content creators alike, this class offers plenty of hands-on time, photo-worthy plating, and the chance to capture behind-the-scenes moments that are perfect for your feed.
What You’ll Learn:
· How to make a golden, crispy beer-battered fish
· Techniques for double-fried potatoes and balancing flavors
· How to prepare two dipping sauces: classic tartar and spicy house blend
· Tips for plating, styling, and photographing your finished dishes
Menu:
· Beer-Battered Fried Fish
· Double-Fried Potatoes
· Citrus Coleslaw
· Mini Lemon Mousse Cups
· Wine Service Included
What to Expect:
Participants will stand, cook, and plate throughout class. Please wear comfortable, closed-toe shoes and tie back long hair. Aprons are provided.
Cancellation Policy:
Cancel up to 48 hours before class to receive a refund or credit. If The Mix must cancel, participants will be notified and offered a reschedule or full refund.
Questions?
Email or call 614-287-5126.
View all upcoming classes and full schedules at .
Event Venue & Nearby Stays
Columbus State Community College, Mitchell Hall Event Center, 250 Cleveland Avenue, Columbus, United States
USD 96.80
