Description
This Beer Battered Walleye features flaky freshwater fish coated in a light, crispy beer batter and fried until golden brown. Made with simple pantry ingredients, this easy recipe is perfect for a traditional fish fry, fish sandwiches, or serving with homemade tartar sauce and fries.
Ingredients
Scale
- 1½ pounds walleye fillets
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold beer
- Extra flour, for dredging
- Vegetable or canola oil, for frying
Instructions
- Heat 2–3 inches of vegetable or canola oil in a heavy pot or Dutch oven to 350°F.
- In a large bowl, whisk together 1 cup flour, baking powder, salt, and black pepper.
- Slowly whisk in the cold beer until the batter is smooth and about the consistency of pancake batter.
- Pat the walleye fillets dry with paper towels.
- Lightly dredge each fillet in the remaining flour.
- Dip each fillet into the beer batter, allowing any excess batter to drip off.
- Carefully place the battered fish into the hot oil and fry for 4–6 minutes per side, or until golden brown and the fish flakes easily with a fork. The internal temperature should reach 145°F.
- Transfer the fish to a wire rack or paper towel-lined plate and allow it to drain for a few minutes before serving.
Notes
- Keep the beer cold for the lightest, crispiest batter.
- Don't overcrowd the pan—fry the fish in batches if needed.
- Maintain the oil temperature at 350°F for even cooking.
- Serve with lemon wedges and homemade tartar sauce.
Nutrition
- Serving Size: 1
- Calories: 385
- Protein: 33g