Wisconsin-style Beer-Battered Walleye Fillets

Ingredients

This adaptation takes inspiration from the Danish Rødspættefilet but incorporates the flavors and ingredients commonly found in Wisconsin cuisine. The original dish is typically prepared with a simple breading and pan-fried, while this recipe features a beer batter for a more indulgent and crispy texture. Additionally, the use of walleye, a popular freshwater fish in Wisconsin, replaces the traditional sole used in the Danish dish. We alse have the original recipe for Rødspættefilet, so you can check it out.

• 4 walleye fillets (about 6 ounces/170g each) 4 walleye fillets (about 6 ounces/170g each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) Wisconsin beer (such as a lager or ale) 1 cup (240ml) Wisconsin beer (such as a lager or ale)
• Vegetable oil, for frying Vegetable oil, for frying
• Tartar sauce, for serving Tartar sauce, for serving
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 1g)
• Carbohydrates: 20g (Sugar: 0g)
• Protein: 30g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
2. 2.
   Slowly pour in the beer while whisking continuously until a smooth batter forms. Let the batter rest for 10 minutes.
3. 3.
   In a deep skillet or Dutch oven, heat about 2 inches (5cm) of vegetable oil over medium-high heat until it reaches 350°F (175°C).
4. 4.
   Pat the walleye fillets dry with paper towels and season them with salt and pepper.
5. 5.
   Dip each fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
6. 6.
   Fry the fillets for about 3-4 minutes per side, or until they turn golden brown and crispy. Cook in batches to avoid overcrowding the pan.
7. 7.
   Once cooked, transfer the fillets to a paper towel-lined plate to drain any excess oil.
8. 8.
   Serve the Beer-Battered Walleye Fillets hot with tartar sauce and lemon wedges on the side.

Treat your ingredients with care...

• Walleye fillets — Ensure the fillets are fresh and free from any fishy odor. Pat them dry before dipping them into the batter to ensure the batter adheres well.

Tips & Tricks

• For a lighter version, you can use a mixture of all-purpose flour and cornstarch in the batter.
• Experiment with different types of Wisconsin beer to add unique flavors to the batter.
• Serve the fillets immediately after frying to maintain their crispiness.
• If you prefer a spicier kick, add a pinch of cayenne pepper or paprika to the batter.
• If you don't have access to walleye, you can substitute it with other firm white fish such as perch or cod.

Serving advice

Serve the Beer-Battered Walleye Fillets as the main course, accompanied by a side of tartar sauce and lemon wedges. Add a fresh green salad or coleslaw for a complete meal.

Presentation advice

Arrange the golden-brown fillets on a platter, garnish with fresh parsley, and serve with a wedge of lemon on the side. Place a small ramekin of tartar sauce next to the fillets for dipping.