Beer-Battered Walleye (Fish and Chips)

Then prep

• Pat the walleye dry with paper towels.
• In a large bowl, whisk the 1 cup flour, 1 tsp baking powder, 1/2 tsp salt and 1/4 tsp pepper. This is the dry mix.
• Line a plate with paper towels for draining.
• Set out a heavy pot for the frying oil and a slotted spoon or tongs.
• Everything is ready. Wash your hands and the board.

Ingredients

• 1.47 lbwalleye fillet
• 1 cupall-purpose flour
• 1 tspbaking powder
• 1/2 tspsalt
• 1/4 tspblack pepper
• 1 cupcold beer or seltzer water
• 1egg (optional)
• oil, for frying

Steps

1. Slowly whisk the 1 cup cold beer or seltzer into the dry mix so no lumps form.
2. Beat in the egg, if using. This is the batter.
3. Put the batter in the fridge. Set a timer for 10 minutes (it can rest 10-20 minutes).
4. While the batter rests: pour the oil into the heavy pot and heat it to 375°F. Stay at the stove. Don't leave hot oil alone.
5. When the timer goes and the oil is at 375°F, take the batter out of the fridge.
6. Dip a piece of fish in the batter. Let the excess drip off.
7. Lower it gently into the hot oil.
8. Set a timer for 3 minutes. Fry until golden brown underneath, 3-4 minutes.
9. Turn the fish over. Set a timer for 3 minutes again. Fry until golden brown, 3-4 minutes.
10. Lift the fish out onto the paper towels to drain.
11. Repeat with the rest of the fish.
12. Turn off the heat under the oil. Serve with chips.

Notes

The cold beer or seltzer is what makes the batter light and crisp. Garlic powder or paprika in the batter works too.