Beer Battered Walleye

Native to the Upper Mississippi River basin, walleye are beloved throughout the region for their delicate taste and exquisite texture. Minnesota’s Red Lake is particularly prized by anglers for its abundance of the carnivorous freshwater fish. Our recipe marries this local specialty with another of the region’s culinary treasures: beer, which is used in both the sauce and the batter.



  • 1 Tbsp (14 g) butter
  • ¼ C (40 g) onion, minced
  • ½ tsp (1.25 g) red pepper flakes
  • ¼ tsp (0.5 g) dry mustard
  • ¼ tsp (0.5 g) paprika
  • ¼ C (60 ml) apple cider vinegar
  • ½ C (118 ml) chicken stock
  • 12 oz (355 ml) bottle beer
  • Salt and pepper to taste
  • 1 Tbsp (12 g) sugar
  • 1 tsp (2.5 g) corn starch


  • Oil for frying
  • ¾ C (96 g) flour
  • Salt and pepper to taste
  • ¼ tsp (0.5 g) dry mustard
  • ½ C (118 ml) beer
  • 1 lb (0.5 kg) walleye fillets, cut into finger-size segments



Heat butter over medium high; add onion and red pepper flakes. Sauté until onion is translucent and soft, 6–8 minutes. Add dry mustard, paprika, vinegar, chicken stock, beer, and salt and pepper to taste. Cook until reduced by two-thirds. Add sugar and cook for 1 more minute. Using a fork or whisk, mix corn starch with 1 tsp cold water, add to sauce, stir until thickened; set aside.


In a fryer or deep pan, heat oil to 375°F (190°C). Combine flour, salt and pepper, dry mustard, and beer until you have a pancake-like batter. Dip fish in batter and cook in batches until golden brown, 2–3 minutes; drain on paper towels.


Serve immediately, using the sauce for dipping.

  • Prep time: 10 minutes.
  • Cook time: 45 minutes.
  • Makes 3 servings.

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