Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
Iambjm

Beer Battered Walleye

18 posts in this topic

Shore lunch using beer for the liquid.

Bob

Share this post


Link to post
Share on other sites

Hey Lamb, Mix 1 or 2 eggs depebding on the amount of fish you are cooking, pour 1/2 a can of beer. Finish left over beer and open another beer. Mix the egg with the beer. Finish that beer and open another. I use 1/2 Shore Lunch and 1/2 cracker crumbs. Get those cracker crumbs as fine as you can. I use a rolling pin to get a small work out, and make that next beer taste that much better. You can any spices you want in the beer batter. Wash filets and lay on a paper towel. Have a beer. Take the fillet and dip in the egg/beer wash and then into the crumbs, coating both sides. Your oil should be heated to around 375 to 380. Cook about 5 minutes max a side or until nicely browned. Do not over cook them. If you are cooking walleyes, you can cut the fillets in half making it a little easier to handle. Have another beer and enjoy the fish.

G.C.

To try something different dip your fillet in the cracker crumb mixture first, then into the egg/beer wash and then back into the cracker crumb mixture and then into the pan.(double dipping is allowed here)

Share this post


Link to post
Share on other sites

Making use of all that beer........will that make the walleye taste like chicken!! haha

Share this post


Link to post
Share on other sites

Making use of all that beer would make a skunk taste like chicken!

Share this post


Link to post
Share on other sites

I tried this recipie and man did I have a hangover the next day! LOL

Windy

Share this post


Link to post
Share on other sites

gringrin Then you must have followed the recipe to the letter to achieve that status. You then must have had a good time.

Ok so maybe just the 1 beer will work also, but the recipe is good.

G.C.

Share this post


Link to post
Share on other sites

as long as the beer wasnt bud lite! i usually dont do beer batter, its a waste of beer. all those types of fish batters ive had seem like they soak up to much grease, IMO.

Share this post


Link to post
Share on other sites

Beer is Beer to me as I don't drink it. I haven't noticed that though Glenn, must be the Vodka. 1 of the keys is to keep your oil temp up. Too low oil temp and yes it would increase the soakage.(is that a word). Keep the oil hot. 375-380.

G.C.

Share this post


Link to post
Share on other sites

Take 1/2 box Shorelunch, 1/2 box Frying Magic and mix the two together. Add beer and stir thoroughly until the batter is the right thickness (you don't want it runny, but you also do not want it too thick. Batter should thoroughly coat the fillet and slowly drip down when picking the fillet up and holding. That's the right thickness). Make sure your oil is hot as others have stated. Fry until the fillet is golden brown, then flip until the other side is golden brown and it's done. These will brown up fairly quick, so do not over-cook. When they're a crispy, golden brown, flip. You can use any beer you want, I prefer a nice, cold bottle of GB Premium. Finish off the entree with some Busch's Baked beans (I like em cold) and some American fries and you'll have some good eats. Enjoy.

Share this post


Link to post
Share on other sites

The reason I want to do beer battered is because the "old grouch" likes it. He is the kinda fish eating guy who needs it fried in batter with tons of tartar sauce to cover the flavor of the fish. Good grief!!!! I usually like mine sauteed in a little butter with just salt and maybe some lemon. Oh yeah, I like the Bushes grilling beans......yummo

Share this post


Link to post
Share on other sites

have you ever tried leaving the skin on a walleye and grilling it? mmmmmmm! spread butter/margerine over fillet, seasonings you like fake onions put on grill medium heat about half hour, done. meat will seperate fron skin when done about 10 minutes before done pour lemon juice over.

Share this post


Link to post
Share on other sites

My favorite is northern or bass grilled in foil with butter, onions, lemon, and maybe some red or green peppers.

Share this post


Link to post
Share on other sites

The Recipe of Ones

1 cup flour

1 tbsp sugar

1 tsp salt

1 tsp baking powder

1 egg

1 beer

You won't need the entire beer - you should have a slurp left for the cook.

Make sure the oil is hot enough.

Make sure you dry off your fillets prior to dipping in the batter.

Share this post


Link to post
Share on other sites

Mix shore lunch with beer so it's thin enough to stick to fish, but where excess will run off fairly easy. Get some Panko (Japanese) bread crumbs that you should be able to find your grocery store, depending on where you live. Dredge the battered fish in the bread crumbs and deep fry them. When they are golden brown, take them out and immediately sprinkle them with a little salt. These will have the shore lunch taste, but may be the crunchiest fried fish you've ever had. My kids always ask for crunchy fish, and everyone that has tried them loves them.

Share this post


Link to post
Share on other sites

I usually use Mckormick fish and chips batter. I will also use flour,baking powder, dill weed, and salt and pepp, and thin with beer. I love dill and fish

Share this post


Link to post
Share on other sites

lambjm, Go with the tip from BobT!! Why mess up a perfectly good fillet with a bunch of rabbit-food flavorings? AS pure and simple as it can be... so it should be. Phred52

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  
Followers 0



  • Posts

    • Hey @rl_sd who had the meat on sale? Looks great btw
    • chicks maybe exploring what the beak is for
    •   You can also be a little creative with the leftover meat.  For example: The wife and I will whip up a spanish rice mixed in with the pork and make Enchiladas or heat the pork on the stove top, mix in some BBQ sauce and make quesadillas (the grandkids love them).   There's more to pulled pork than sandwiches.  
    • that is great!!!!   good for you guys!!!!
    • Your right rs_ld,  a full smoker is the way to go, leftovers can always be frozen and re heated..good eats.
    • 195 degrees on these butts. Like they say, if you are going to spend 9 hrs smoking 5# of meat, you just as well spend the same amount of time smoking 45#. The local grocery had these on sale so had a few friends take the offer to throw a roast on for them. Took two off early for slicing  Pulling the rest cost them each a beer though!
    • Very good stuff, kinda tasted like ribs with this recipe,  I'll keep at it til I find the right one!! Good luck moon lake!!
    • It will be interesting to see how the Warriors react in free agency.  Will they be able to keep the team together?  It seems like all these guys value winning above a paycheck so they might be willing to sign deals that will still allow the team flexibility to keep good role players around them.    
    • That's too bad.  The fish were ON FIRE up there.  I went out with my dad and uncle with our tiller walleye boat, and hardly a clue what we were doing, and we crushed them!  Ended up with 118 pounds of packaged salmon fillets.  I think I can honestly say it was the most fun fishing trip I've had in my life.  Here's my biggest of the trip, 25 pounds.    
    •   It's amazing to see a thoroughly talented team like Cleveland just get dissected like a back alley pick up team. I agree--GS will be THE team to beat for several more years if they keep their nucleus. I think we can make them sweat a little bit now, though, so that's pretty exciting for a change! 
  • Our Sponsors