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3 lb. Fresh walleye
Peanut oil for deep-frying
8 oz. plain flour
1 egg, beaten
1 tsp. garlic powder and 1 tsp. onion salt
1 tsp. cayenne pepper and 1 tsp. lemon pepper
Pinch of cumin and Pinch of ground oregano
1 glass flat beer, preferably a dark beer
Preparation Instructions:
Fillet, skin, and cut the walleye into 1" thick pieces. Combine dry ingredients, mix in egg and enough beer to make a fairly thick batter. Heat peanut oil until SMOKING ... Note, the commercial fryers that you can rent are by far the best. The fish needs to be fried as hot as possible.
Pat walleye pieces with a paper towel to dry. Dredge in batter, coating evenly, then immediately drop into hot oil. The fish should sink to the bottom, stay there a few moments, then float back to the top. Remove as soon as it floats up, salt it a little and serve with lemon wedges and hot sauce.
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