Minnesota Fish Fry Recipe

Prep fish

Pat walleye fillets dry with paper towels and cut into serving-size pieces (about 4–5 oz each). Season both sides lightly with 0.5 tsp of the salt and a pinch of black pepper.

Heat oil

In a heavy Dutch oven or deep skillet, pour enough vegetable oil to come about 2–3 inches up the side (about 4–6 cups). Heat oil to 350°F (175°C). Use a thermometer for accuracy. If you don't have one, test with a small drop of batter—if it sizzles and browns in ~30 seconds, it's ready.

Make batter

In a medium bowl whisk together 1 cup flour, cornstarch, baking powder, remaining 1 tsp salt, 0.5 tsp black pepper, garlic powder, and paprika. In a separate bowl lightly beat the egg, then whisk in the cold beer until combined. Gradually add wet mixture to dry while whisking until a smooth, slightly thick batter forms. The batter should coat the back of a spoon but still be pourable; if too thick, add 1–2 tbsp more cold beer.

Dredge and fry

Place 1/2 cup flour for dredging on a plate. Lightly dust each fillet in the dredging flour, shaking off excess. Dip fillets into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 3–4 pieces at a time to avoid crowding. Fry until golden brown and cooked through, about 3–5 minutes depending on thickness (internal temperature ~145°F/63°C). Remove with a slotted spoon to a wire rack set over a baking sheet to drain and keep warm. Sprinkle lightly with additional salt while hot. Maintain oil temperature at 325–350°F by adjusting heat.

Finish

When all fillets are cooked, serve immediately with lemon wedges and a scoop of tartar sauce.

Prep potatoes

Peel if desired and cut Russets into 1/4–1/2 inch sticks. Rinse in cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels; moisture will cause oil splatter.

First fry (blanch)

Heat oil in a heavy pot to 300°F (150°C). Fry potato sticks in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon to a tray lined with paper towels; let rest 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes in batches until golden and crisp, about 2–3 minutes per batch. Drain on a rack or paper towels. Immediately season with 1 tsp salt, 1/4 tsp black pepper and optional garlic powder. Serve hot alongside fish.

Make dressing

In a bowl whisk together 1/2 cup mayonnaise, apple cider vinegar, sugar, Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Toss slaw

Combine shredded green and red cabbage and grated carrot in a large bowl. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning. For best flavor refrigerate 30 minutes to allow flavors to meld, then toss again before serving.

Combine

In a small bowl stir together 1/2 cup mayonnaise, chopped dill pickles, chopped capers, lemon juice, Dijon mustard and chopped dill or parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or seasoning as needed.

Chill

Refrigerate at least 15 minutes to let flavors marry. Serve chilled with beer battered walleye.