Beer Batter Fish Fingers With Maple-Mustard Dipping Sauce
By Lucia Watson
Another recipe for beer-batter fish, still an all-time favorite for many anglers. This batter is just a little bit different than most, a nice alternative to thinner mixes.
Speaking of all-time favorites, the simple maple-mustard dipping sauce is one of mine. I used walleye to do this recipe, but bass, crappie, perch, catfish, and other lean fish work as well.
To serve one or two . . .
2 walleye fillets, bones removed,
cut into fingers
1/2 c. flour
salt and pepper to taste
1/4 tsp. baking powder
1/2 tsp. cayenne powder
1/2 tsp. Dijon mustard
1/2 tsp. sugar
1/2 c. beer (room temperature)
oil for deep frying
Combine the flour, salt, pepper, baking powder, 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°F. 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.
Maple mustard dipping sauce. . .
1/2 c. smooth Dijon mustard
3 tbsp. maple syrup
Mix together and taste for seasoning.
Fish Fingers and Fish Dip Recipe