Non-VegetarianMinnesota Lake Cuisine cuisine Main Course

Beer-Battered Walleye Fry

Name: Beer-Battered Walleye Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Minnesota Lake Cuisine
Ingredients: 1.5 lb Walleye fillets; 1.5 cups All-purpose flour; 0.25 cup Cornstarch; 1 tsp Baking powder; 1.5 cups Cold Minnesota lager; 1 tsp Salt; 6 cups Vegetable oil for frying; 4 pieces Lemon wedges

Crispy beer-battered walleye fillets, the centerpiece of Minnesota's lakeside fish fry tradition.

🇺🇸United States· Minnesota

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 480 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Deep fryer or heavy pot
•Thermometer

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 24
carbs: 34
protein: 28
calories: 480

Instructions

1
Heat oil in a deep fryer or heavy pot to 365°F.
2
Whisk the flour, cornstarch, baking powder, and salt together in a bowl.
3
Whisk in the cold beer just until mixed. Leave a few small lumps so the batter stays light.
4
Pat the walleye fillets dry with paper towels. Cut them into fry-sized pieces.
5
Coat the fish lightly in extra flour. Dip each piece into the beer batter and let the excess drip off.
6
Carefully lower the battered fish into the hot oil in small batches.
7
Fry each batch for 3-4 minutes. Cook until golden brown and crisp.
8
Drain the fried fish on a wire rack. Sprinkle immediately with salt.
9
Serve hot with lemon wedges and tartar sauce.

Chef's tips

Keep the batter very cold for the crispest crust. Fry in small batches to keep the oil temperature steady.

Storage

Best eaten immediately; leftovers lose crispness quickly.

Reheating

Reheat in a 400°F oven on a wire rack for a few minutes to recrisp.

Common mistakes to avoid

•Crowding the fryer, which drops the oil temperature and makes the fish greasy.
•Letting the batter sit too long before frying, which makes it lose its bubbles.