Ingredients

Oil for deep-fat frying

1 cup all-purpose flour

1-1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon pepper

1 cup very cold beer or nonalcoholic beer

1 large egg, lightly beaten

4 walleye fillets

TARTAR SAUCE:

2/3 cup chopped dill pickles

1/2 cup mayonnaise

3 tablespoons finely chopped onion

Dash pepper

COLESLAW:

3 cups coleslaw mix

1/3 cup coleslaw salad dressing

4 brioche hamburger buns, split and toasted

Lemon wedges, optional

Directions

1. In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.
2. Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
3. Meanwhile, in a small bowl, combine all tartar sauce ingredients. Cover and refrigerate until serving.
4. In another bowl, combine coleslaw mix and dressing.
5. On each bun bottom, layer fish, prepared coleslaw and tartar sauce. Replace tops; serve with lemon wedges, if desired.