This Beer-Battered Fish Fingers Recipe is served with a sweet and savory maple-mustard dipping sauce.
By In-Fisherman
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This is a 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 3 tablespoons maple syrup ½ cup smooth Dijon mustard Directions:
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In a bowl, combine the flour, salt, pepper, baking powder, dry mustard and cayenne pepper. 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 walleye fillets into the batter and thoroughly coat each fillet. Fry until crisp and golden, about 3 to 5 minutes. Remove beer battered fish with a slotted spoon and drain on paper towels. To make the maple-mustard dipping sauce, mix together maple syrup and Dijon mustard.
