Walleye Fish Fry

Why It Works

This is three simple things that you need to do correctly. 1. Get good fish that is skinned and boned well. 2. Make the breading with all the ingredients that are listed, every part of it matters. 3. Add your beer last, work out your lumps, and fry fish quickly. The longer it sits, the flatter and doughier the batter will be. If you have never seen walleye, see picture below

Pairings

French fries, Lemon Wedges, tartar sauce

Yield

4 portions.

Time

1 hour.

Equipment

• Deep fryer

Ingredients

• 1# Walleye Fillet Skin on
• Shore lunch1 cup AP Flour1.4 cupBread crumbBaking PowderSugarButtermilk powderOnion powderSaltGarlic powderMSGCorn StarchPotato flourPaprika
• Beer (lager)
• Canola oil

Instructions

1. Debone Fish, remove skin
2. Cut into 4 inch strips
3. Assemble Dry ingredients
4. Wisk in Beer to Dry's until just incorporated.
5. Heat Oil to 350 F
6. Coat fillets with beer batter and deep dry until golden brown
7. Drain on a rack until ready

Plating

Serve with fries, tarter and lemon wedges.

References

https://www.youtube.com/watch?v=CAgq4Clewbo

https://www.youtube.com/watch?v=V0Svt3CKrOQ

https://www.youtube.com/watch?v=cqDmE7X-JUQ