Ingredients
fresh walleye or smallmouth bass fillets (ideal size 1 1/4 to 1 3/4 lb. fish)
"Frying Magic"
beer
egg
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
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RecipeNLG
Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Fillet and rinse fish. Pat dry (moist) with paper towels. Combine "Frying Magic," beer and egg in concoction that resembles in consistency to pancake batter. Heat vegetable or corn oil in pan to about 375° (just enough oil to cover half of the fillet). Slide fish into batter mix, coating liberally. Place into hot oil about 2 minutes per side or until batter is golden brown and fish flakes when cutting through. Remove; drain briefly on paper towels. Serve piping hot, ideally with fried potatoes, first sliced, boiled and then chilled before frying.