Upper Midwest Beer-Battered Walleye Fish Fry

Ingredients

• 1.5 lbs walleye fillets, cut into portions
• 1 cup all-purpose flour, plus 1/2 cup for dredging
• 1 tsp baking powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp salt
• 12 oz cold light beer
• Oil, for frying
• Lemon wedges and tartar sauce, for serving

Before you cook

• Pat the walleye fillets dry with paper towels.
• Chill the beer until very cold.

Steps

1. Heat 2 inches of oil in a deep skillet to 375°F.
2. Whisk together the 1 cup flour, baking powder, garlic powder, paprika and salt in a bowl.
3. Pour in the cold beer and whisk just until smooth; a few small lumps are fine.
4. Spread the remaining 1/2 cup flour on a plate.
5. Dredge each walleye fillet lightly in the plain flour, shaking off the excess.
6. Dip the dredged fillet into the beer batter, letting the excess drip off.
7. Lower the battered fillet carefully into the hot oil.
8. Fry in batches of 2 to 3 pieces for 3 to 4 minutes per side, until golden and crisp.
9. Lift the fillets out with a slotted spoon and drain on a wire rack.
10. Season with a little extra salt while still hot.
11. Serve immediately with lemon wedges and tartar sauce.