This recipe originally called for cod, however, Lake of the Woods Walleyes would make this recipe a must-keep taste treat.

I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip says Jenny Wenzel from the Gulf.

 

Ingredients

• 1/2 cup cornstarch
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon Creole seasoning
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup all-purpose flour, divided
• 1/2 cup 2% milk
• 1/3 cup beer or nonalcoholic beer
• 2 cups crushed unsalted top saltines (about 40)
• 4 fillets (6 ounces each)
• Oil for deep-fat frying

Directions

1. In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.