Fish Recipe: Beer Batter Fingers

This beer-battered fish fingers recipe is served with a savory maple-mustard dipping sauce.

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.


Serves: 1-2
Prep time: 30 minutes
Cook time: 10 minutes

Ingredients:

  • 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

Directions:


  1. 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.)

  2. 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.

  3. 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.

  4. To make the maple-mustard dipping sauce, mix together Dijon mustard and maple syrup.

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