In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. In another bowl, whisk together the craft beer and egg. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter should be thick but pourable.

Fries Preparation

Prepare the Fries

Peel the russet potatoes and cut them into thick fries. Rinse the fries under cold water and pat them dry with paper towels. Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C).

Fry the Potatoes

Carefully add the fries in batches to the hot oil. Fry for about 5-7 minutes or until golden brown. Remove the fries with a slotted spoon and drain on paper towels. Sprinkle with salt while they are still hot.

Cooking the Fish

Fry the Fish

Dip each seasoned walleye fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Tartar Sauce Preparation

Mix the Tartar Sauce

In a small bowl, combine mayonnaise, chopped dill pickles, capers, lemon juice, fresh dill, and salt. Mix well and adjust seasoning to taste.