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

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fillets into finger-size strips.

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.

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.

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.

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.