Beer Battered Walleye. That’s it. That’s the tweet…or recipe.
But for real, this recipe is amazing. If I had to explain what walleye tasted like, I would say it is similar to tilapia, maybe even more mild. But what’s great is you can use any white fish you want for this recipe.
My father and husband had the opportunity to go pheasant hunting a week ago. One of the days they were there, the weather wasn’t so great, so they opted to go fishing instead. They were able to catch walleye and package it to bring home to me. OH MY! It is so good.
My mother grew up partially living in Scotland. One of her favorite dishes was fish and chips. Her love for the cuisine has been passed down to me. Fish and chips is typically made with seltzer water or something bubbly like beer. Having been craving fish and chips and having NA beer in the fridge, I decided to make beer battered walleye.
The most important thing about this recipe is keeping your oil to temperature. If your oil drops, the fish sits longer in the oil leaving time for your batter to soak it up and become soggy. No Bueno. By making sure your oil stays to temp, you will get a crispy fish that is absolutely amazing. You can serve this up with chips (or fries) or on a sandwich (which I will have a recipe for later).
I hope y’all enjoy this as much as us! Don’t be afraid to double, triple, or even quadruple this recipe! You won’t regret it.
Beer Battered Walleye
- 1 lb fish I used Walleye; deboned, skinned, fileted
- salt to taste
- pepper to taste
- 1/2 C all purpose flour
- 1/4 tsp cayenne pepper more or less depending on spice tolerance
- 1/2 T garlic powder
- 1/2 T paprika
- 1 tsp Lawry's seasoned salt
- 3/4 C beer*
- 1 large egg
- vegetable or canola oil enough for frying
- Heat oil to 375°F. I did ~2 inches of oil in a deep pan.
- Pat fish dry. Season with salt and pepper to taste.
- Combine flour, cayenne, garlic powder, paprika, and Lawry's in a shallow dish, such as a pie dish.
- Add egg and beer and mix well.
- Fry the fish. Do not overcrowd the pan. I cooked 2 at a time.
- Cook until golden brown ~3 minutes. Make sure the oil stays up to temp or your fish batter will cook soggy. Enjoy!
Batter per recipe was too thin so not sure this flour amount is correct – I was very disappointed
I am sorry the recipe didn’t turn out for you. It is supposed to be a thinner batter to allow the fish to reign supreme and not be overshadowed by fried batter. To make a thicker batter, you can decrease the beer or increase your flour and seasonings.
I love your recipe. I love that the batter is thin so it doesn’t overwhelm the fish.
I’m so glad you liked it! That’s exactly what I was going for.
I like your blog