Crispy beer battered walleye with mango sweet and sour sauce

Crispy Beer-Battered Walleye with Mango Sweet-and-Sour Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Get ready to indulge in a mouthwatering dish with this recipe for crispy beer battered walleye with mango sweet and sour sauce. The combination of tender walleye fillets coated in a crispy beer batter, paired with the tangy and sweet flavors of the mango sweet and sour sauce, creates a delightful culinary experience. Perfectly fried to golden perfection, this dish is a crowd-pleaser that will leave you craving for more. Whether you're hosting a dinner party or simply looking to elevate your weeknight meal, this recipe is sure to impress.

Keywords: crispy, beer battered, walleye, mango, sweet and sour sauce.

Crispy beer battered walleye with mango sweet and sour sauce details

Crispy beer battered walleye with mango sweet and sour sauce, recipe Rating: 4.8
Number of votes:134

This is one of (Ron) Bergs (executive chef at Gunflint Lodge) favorite ways of serving Walleye, and is very popular at the Lodge. There will be extra batter with this recipe.

Ingredients

Flour for dredging walleye before battering

Six 8- to 10-ounce boneless, skinless walleye salmon fillets, whole or cut into finger-sized strips

Oil for deep frying

Sweet and sour sauce:

1 cup sugar

2 teaspoons minced garlic

1-1/2 cup rice-wine vinegar

2 teaspoons chili paste with garlic

2 Tablespoons Asian fish sauce

2 Tablespoons cornstarch and 4 Tablespoons water mixed together

Garnish:

1/2 red pepper, finely diced (or a combination of colored sweet peppers)

4 green onions, green part only, finely sliced on the diagonal

1/2 mango, cut into 1/4-inch dice (other fruits such as fresh peaches, raspberries, wild blueberries, strawberries, or a combination of fruits may be substituted)

Beer batter:

2-1/2 cups flour

3 Tablespoons paprika

2 Tablespoons kosher salt

1 Tablespoon black pepper

Two to three 12-ounce cans of beer

Sweet and sour sauce: Combine sugar, garlic, rice-wine vinegar, chili paste, and fish sauce in a heavy-bottom saucepan over medium heat. Bring to a boil and simmer for 4 to 5 minutes until reduced and flavor is developed. Add cornstarch mixture and continue to cook until thickened. Put through sieve, prepare garnishes, and refrigerate until needed.

Beer batter: Whisk flour, paprika, salt, and pepper together until well combined. Whisk in beer to make a thin batter, not much thicker than buttermilk or heavy cream. Dredge walleye in flour and shake off excess. Dip into beer batter and deep fry in oil at 360 degrees until golden brown and crisp. Remove and drain. (Note: it is very important to hold the heat level during cooking. Using a heavy-weight frying pan will help keep the oil temperature from dropping after the fish is first put in the oil.)

Cover the bottom of 6 heated plates with 1/8 cup or more of the sauce mixed with 1 to 2 Tablespoons of the chopped mango. Sprinkle the red peppers and green onions over the sauce. Place the walleye on top and serve.

Serves: 6