Beer Battered Walleye Fingers Recipe
Make Beer Battered Walleye Fingers Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Batter
Coating & Frying
Serving / Tartar Sauce
Garnish
Method
Fish
- 1
Prepare fish
Pat walleye fillets dry with paper towels. Cut fillets into 3/4- to 1-inch wide finger strips, about 3-4 inches long. Season lightly on all sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Squeeze half of the lemon over the fish and set aside for 10 minutes while you make the batter.
Batter
- 2
Make batter
In a medium bowl whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp fine sea salt and 1/2 tsp black pepper. Gradually whisk in 3 dl (300 ml) very cold beer until smooth and slightly thick; the batter should coat the back of a spoon but still be pourable. If batter seems too thick, whisk in up to 2 tbsp cold water. Keep batter cold by placing the bowl over an ice bath or adding 4 ice cubes just before frying (remove ice cubes before dipping).
Coating & Frying
- 3
Prep dredge and oil
Place 1/2 cup flour for dredging on a large plate. If using the optional egg, beat 1 egg in a shallow bowl. Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1 liter used here). Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a small dollop of batter into oil — it should sizzle and float immediately.
- 4
Dredge and batter
Working in small batches (3–4 fingers at a time), dredge each walleye finger in the 1/2 cup flour, shaking off any excess. Optionally dip briefly into the beaten egg, letting excess drip, then immediately dip into the beer batter, fully coating the fish and letting excess drip back into the bowl.
- 5
Fry
Carefully lower battered fingers into the hot oil without crowding the pan. Fry 3–4 minutes, turning once if necessary, until the batter is puffed, golden-brown and crisp and the fish registers 145°F (63°C) or flakes easily. Adjust heat as needed to keep oil between 325–350°F (160–175°C). Remove fish with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain; do not stack on paper towels (use for final draining if needed). Repeat with remaining fish, bringing oil back to temperature between batches.
- 6
Finish
If desired, sprinkle a light pinch of flaky sea salt over the hot walleye fingers. Keep finished batches warm in a 200°F (95°C) oven on the wire rack while you finish frying.
Serving / Tartar Sauce
- 7
Make tartar sauce
While fish fries, whisk together 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp lemon juice, 1 tbsp chopped capers, 1 tbsp chopped fresh dill or parsley, 1 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust acidity or salt as needed.
- 8