Ingredients
4 lbs; Lake Erie Walleye
3 cups; all-purpose flour
3 cups; plain bread crumbs
3-4 cans; beer
3-4 cups; peanut oil
Preparation
Prepare fish by insuring that all bones are removed. Cut into 6-8 oz. pieces. Rinse and pat dry each piece. Place on paper towel to dry.
Mix equal parts of flour and bread crumbs, 2 cups at a time. Mix in 1 can of beer (until mixure is consistency of pancake batter).
Dredge fish through batter. Place on plate for up to 10 minutes (to set batter on fish).
Repeat mixing & dredging until all pieces of fish are done.
Heat oil in heavy-bottom skillet to a level to just cover fish when inserted. Temperature should be a constant 350 degrees (use thermometer). If oil begins to burn, discard and use new oil.
Deep fry until golden brown (aqpprox 3-5 minutes). May be turned once, at the end, to brown other side.
Serve with tarter sauce or favorite condomint.
Goes best with cole slaw & french fries.
