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Ingredients
- 1.5 to 2 pounds walleye fillets
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 large egg
- 12 oz cold beer (lager or pale ale work best)
- Vegetable oil for frying
- Lemon wedges for serving
Before you start
Equipment You'll Need
- Heavy-bottomed pot or deep fryer
- Cooking thermometer
- Large mixing bowls
- Whisk
- Slotted spoon or spider strainer
- Wire rack
- Baking sheet
- Paper towels
Safety Tips & Important Notes
Follow these for best results and safety.
- Use cold beer straight from the refrigerator for the crispiest batter.
- Do not overmix the batter; small lumps are fine and help create a lighter texture.
- Maintain oil temperature at 375°F for best results; too cool and the fish will be greasy, too hot and it will burn.
- Never overcrowd the pot; frying too many pieces at once will drop the oil temperature.
- Safety warning: Always lower fish into hot oil carefully and away from your body to prevent oil splatter burns.
- If you don't have a thermometer, test the oil by dropping a small amount of batter in; it should sizzle immediately and float.
- Fresh walleye works best, but thawed frozen fillets are acceptable; just ensure they're completely dry before battering.
Instructions
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Pat the walleye fillets completely dry with paper towels and cut into serving-sized pieces if needed.
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Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 3 to 4 inches and heat to 375°F.
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In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and paprika.
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In a separate bowl, lightly beat the egg, then whisk in the cold beer until combined.
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Pour the wet ingredients into the dry ingredients and whisk until just combined, leaving some small lumps (do not overmix).
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Let the batter rest for 5 minutes while the oil continues heating.
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Working in batches of 2 to 3 pieces, dip each walleye fillet into the batter, allowing excess to drip off.
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Carefully lower the battered fish into the hot oil, laying it away from you to prevent splashing.
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Fry for 4 to 5 minutes, turning once halfway through, until the batter is golden brown and crispy.
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Remove the fish with a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet or on paper towels.
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Allow the oil to return to 375°F between batches.
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Serve immediately with lemon wedges and your favorite sides.
Chef's notes
Beer battered fish is best served immediately while hot and crispy.
Traditional accompaniments include coleslaw, french fries, tartar sauce, and malt vinegar.
Leftover fried fish can be stored in the refrigerator for up to 2 days and reheated in a 375°F oven for 10 minutes to restore crispness.
Any light-flavored beer works well; avoid heavily hopped IPAs or dark stouts which can overpower the delicate fish.
You can substitute cod, haddock, or perch if walleye is unavailable.
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