Crispy Beer Batter Fried Walleye with Mango Sweet-and-Sour Sauce | Midwest Living

Crispy Beer Batter Fried Walleye with Mango Sweet-and-Sour Sauce

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Crispy Beer Batter Fried Walleye with Mango Sweet-and-Sour Sauce

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  • Makes: 6 servings
  • Prep 30 mins
  • Cook 2 mins per batch

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An Asian-inspired fruit sauce is served with the fried fish in this dinner recipe.


  • 1 1/2-2 pounds fresh or frozen boneless, skinless walleye, lake trout, tilapia or sole fillets, 1/2 to 3/4 inch thick
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons paprika
  • 1 tablespoon kosher salt or 2 teaspoons salt
  • 1 tablespoon ground black pepper
  • 2 cups beer
  • 1/2 cup all-purpose flour
  • Shortening or cooking oil for deep-fat frying
  • Mango Sweet-and-Sour Sauce (see recipe)
  • 1/2 medium red, green and/or yellow sweet pepper, finely chopped
  • 4 green onions (green tops only), cut into thin diagonal slices


  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fillets into finger-size strips.
  2. For beer batter: In a large bowl, whisk the 1-1/2 cups flour, paprika, salt and black pepper together until well combined. Whisk in beer to make a thin batter, not much thicker than buttermilk.
  3. In a shallow dish or a 9-inch pie plate, place the 1/2 cup flour. Coat (dredge) fish strips in flour and shake off excess. Dip fish into beer batter; allow excess batter to drip off fish.
  4. Carefully add fish strips, 3 or 4 at a time, into deep hot fat (375 degrees F). Fry about 2 minutes or until golden brown and crisp. Drain on wire racks or on several layers of paper towels. Keep cooked fish warm on a baking sheet in a 300 degree F oven while frying remaining fish.
  5. To serve, cover the bottom of 6 warmed dinner plates with 1/3 cup of the sauce. Sprinkle the red peppers and green onion tops over sauce. Place fish strips on top. Serve immediately. Makes 6 servings.

Mango Sweet-and-Sour Sauce


  • 1 cup sugar
  • 4 teaspoons cornstarch
  • 1 1/4 cups rice wine vinegar
  • 1 tablespoon fish sauce (nam pla), if desired
  • 2 teaspoons minced garlic
  • 2 teaspoons Asian chili sauce with garlic or 1 teaspoon crushed red pepper
  • 1/2 peeled and seeded mango cut into 1/4-inch pieces (about 1/2 cup)


  1. In a medium saucepan, combine and cornstarch. Stir in rice wine vinegar, fish sauce (nam pla) if you like, minced garlic and Asian chili sauce with garlic or crushed red pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more or until reduced and flavor reaches desired intensity. Remove from heat. Stir in mango. (Other fruits such as fresh peaches, raspberries, wild blueberries or strawberries or a combination of fruits may be substituted for mango.) Serve sauce warm with fried walleye. (Cover and chill any leftovers for up to 2 days.) Makes about 2 cups.

Nutrition Facts

(Crispy Beer Batter Fried Walleye with Mango Sweet-and-Sour Sauce)

Servings Per Recipe 6, fiber (g) 4, carb. (g) 80, pro. (g) 27, vit. C (mg) 28, cal. (kcal) 638, vit. A (IU) 2235, Fat, total (g) 19, calcium (mg) 162, iron (mg) 5, chol. (mg) 98, sat. fat (g) 5, sodium (mg) 1055

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