Fish Recipe: Beer Batter Fingers
April 30, 2018
Deep-fried fish strips like these also dress up nicely served in a basket or on a plate with fresh fruit, like grapes and strawberries
This is another distinctive recipe for beer-battered fish. The batter here is just a little bit different, an alternative to thinner mixes. Meanwhile, the simple maple-mustard dipping sauce is one of my all-time favorites. I use walleye to make this recipe, but any lean fish works just as well. Perhaps my overall favorite is perch.
Prep time: 30 minutes
Cook time: 10 minutes
- ½ cup flour
- Salt and pepper, to taste
- ¼ teaspoon baking powder
- ¼ teaspoon dry mustard
- ½ teaspoon cayenne powder
- ½ cup beer (room temperature)
- Oil for deep frying
- 2 walleye fillets, bones removed
- ½ cup smooth Dijon mustard
- 3 tablespoons maple syrup
- Combine the flour, salt, pepper, baking powder, dry mustard and cayenne in a bowl. Add the beer and whisk. (If you use cold beer, let the batter sit for an hour after mixing.)
- In a heavy pot, heat the oil to 350 degrees. Test the oil by sprinkling a few drops of batter into it. The batter droplets should sizzle and immediately rise to the top of the oil.
- Dip the fish in the batter and thoroughly coat each fillet. Fry until crisp and golden, about 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels.
- To make the maple-mustard dipping sauce, mix together Dijon mustard and maple syrup.