Entrée: United States – Beer-Battered Walleye

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 3

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) walleye fillets, cut into portions
1 cup (120 g) all-purpose flour, plus extra for dusting
1 tsp (5 ml) baking powder
1 / 2 tsp (2.5 ml) salt
1 cup (240 ml) cold beer (lager or ale)
Vegetable oil for deep frying (enough for 2–3 inches (5.08 to 7.62 cm) in a pot)
Lemon wedges and tartar sauce, for serving

Show original ingredient measurements

1 lb / 450 g walleye fillets, cut into portions
1 cup (120 g) all-purpose flour, plus extra for dusting
1 tsp baking powder
1 / 2 tsp salt
1 cup (240 ml) cold beer (lager or ale)
Vegetable oil for deep frying (enough for 2–3 inches in a pot)
Lemon wedges and tartar sauce, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Whisk 1 cup (240 ml) flour, baking powder and salt in a bowl. Gradually whisk in cold beer until a smooth batter forms; chill briefly while heating oil.
2. Heat oil in a deep pot to 350–375°F (175–190°C). Pat fish dry and dust lightly with flour.
3. Dip each piece into batter, let excess drip off, then carefully lower into hot oil. Fry in batches 3–5 minutes until golden and cooked through.
4. Remove to a wire rack or paper towels to drain. Serve hot with lemon and tartar sauce.

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1. Whisk 1 cup flour, baking powder and salt in a bowl. Gradually whisk in cold beer until a smooth batter forms; chill briefly while heating oil.
2. Heat oil in a deep pot to 350–375°F (175–190°C). Pat fish dry and dust lightly with flour.
3. Dip each piece into batter, let excess drip off, then carefully lower into hot oil. Fry in batches 3–5 minutes until golden and cooked through.
4. Remove to a wire rack or paper towels to drain. Serve hot with lemon and tartar sauce.

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