Crispy Tempura-Battered Walleye

Ingredients for Crispy Tempura Walleye

3-4 pounds walleye filets, cut into two-inch chunks
1 cup rice or all-purpose flour
1 ¼ cup seltzer water
2 tablespoons cornstarch
2 teaspoons salt
1 tablespoon sugar
1 egg yolk
2 egg whites whipped to medium stiffness
Oil for frying (vegetable, canola or peanut)

Note: Make sure to keep seltzer water ice-cold, and have oil heating while preparing batter

Mix dry ingredients together and put in refrigerator or cooler.

Separate the eggs and reserve one egg yolk. Whip the egg whites and put in refrigerator.

When you’re ready to fry the fish, whisk the egg yolk into the seltzer water.

Now gently mix the water mixture into the dry ingredients. Make sure to leave the batter a little lumpy–do not over-mix.

Fold in the egg whites and your batter is ready; keep it as cold as possible because that will help to create a light, fluffy and crispy tempura batter.

Dredge the fish in the batter. Let the excess drip off.

Gently place in 375-degree oil and fry while flipping for 4-5 minutes until golden brown and crispy.

Find more tasty recipes for preparing your fish and game from the Outdoor News "Taste of the Wild" here:

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Categories: Fish, Recipes, Walleye

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