Blue Cornmeal Beer-Battered Walleye
3-4 pounds walleye fillets (or any white fish), cut into two-inch chunks
2 cups coarse blue cornmeal
1 cup all-purpose or rice flour
1 beer (16 ounces) of your choice; use water as substitute
2 tablespoon kosher salt
1 teaspoon paprika (optional)
1 teaspoon cumin (optional)
1 teaspoon cayenne (optional)
1 teaspoon ground fennel (optional)
Oil (vegetable, canola or peanut) for frying
Whisk dry ingredients together.
Slowly add beer and stir until batter is smooth.
Dredge fish in salted flour and dip into batter.
Let excess drop off and gently lay into 375-degree oil.
Fry for 4-5 minutes until golden brown and crispy.
Transfer to newspaper or a brown paper bag to drain excess oil.
* Note: make sure to stir the batter before dipping because it may separate, leaving more cornmeal at the bottom of the bowl.