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Beer Battered Walleye with Lemon Dill Cream Sauce

Fish Ingredients
 4 (10 oz) walleye fillets, skin removed
 4 ½ oz all purpose flour
 6 ½ oz cornstarch
 2 tsp kosher salt
 2 ¼ tsp baking soda
 ¾ tsp baking powder
 1 large egg
 1 (12 oz) pilsner beer or similar
Lemon Dill Sauce Ingredients
 ½ cup sour cream
 1 tbsp dill, minced
 1 tbsp lemon juice
 salt and pepper
Fried Fish Method
1

Preheat a fryer or pot of oil to 340F.

2

Combine the dry ingredients into a bowl and mix until uniformly distributed.

3

Add the egg into the center of the bowl and start whisking. Add the beer to the bowl and whisk until the batter is uniform. Consistency should be that of pancake batter.

4

Coat the fish in the batter and lay into the hot oil. Fry until the fish is dark reddish brown in color.

5

Transfer fish to a draining rack and season with kosher salt or flake salt.

6

Serve fish on a plate alongside your sauce.

Sauce Method
7

Mix all the ingredients in a bowl until evenly incorporated.

Ingredients

Fish Ingredients
 4 (10 oz) walleye fillets, skin removed
 4 ½ oz all purpose flour
 6 ½ oz cornstarch
 2 tsp kosher salt
 2 ¼ tsp baking soda
 ¾ tsp baking powder
 1 large egg
 1 (12 oz) pilsner beer or similar
Lemon Dill Sauce Ingredients
 ½ cup sour cream
 1 tbsp dill, minced
 1 tbsp lemon juice
 salt and pepper

Directions

Fried Fish Method
1

Preheat a fryer or pot of oil to 340F.

2

Combine the dry ingredients into a bowl and mix until uniformly distributed.

3

Add the egg into the center of the bowl and start whisking. Add the beer to the bowl and whisk until the batter is uniform. Consistency should be that of pancake batter.

4

Coat the fish in the batter and lay into the hot oil. Fry until the fish is dark reddish brown in color.

5

Transfer fish to a draining rack and season with kosher salt or flake salt.

6

Serve fish on a plate alongside your sauce.

Sauce Method
7

Mix all the ingredients in a bowl until evenly incorporated.

Beer Battered Walleye with Lemon Dill Cream Sauce
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