By Dela Joyner

As summer winds down and the crisp air of fall sets in, it’s the perfect time to make the most of your summer catch. This Beer Battered Walleye recipe from The New Mexico Department of Game and Fish brings just the right amount of spice to the table. With only a few simple ingredients; fresh walleye from one of our state’s renowned fisheries, and a side of good company, you’ll have a flavorful dish ready in just 20 minutes. Serving three, this quick and zesty recipe pairs perfectly with potatoes or seasonal veggies, making it a great way to savor the last warm days with family and friends.

Ingredients:

  • 1 pound walleye fillets, deboned, skinned
  • ½ cup all-purpose flour
  • ¼ teaspoon cayenne pepper (adjust for spice preference)
  • ½ tablespoon garlic powder
  • ½ tablespoon paprika
  • 1 teaspoon seasoned salt
  • ¾ cup beer (can be non-alcoholic or seltzer if preferred*)
  • 1 large egg
  • Pinch of salt and pepper, to taste
  • Vegetable or canola oil, for frying (~2″ depth)

Instructions:

  1. Heat oil in a deep frying pan to 375°F—ideal temperature for crisp
  2. Pat the walleye dry, then season both sides lightly with salt and
  3. In a shallow dish, whisk together flour, cayenne, garlic powder, paprika, and seasoned
  4. Add the egg and beer; mix until a smooth, slightly thin batter
  5. Carefully place fish into the batter, and then gently into hot oil—avoid
  6. Fry each piece for about 3 minutes, or until golden brown and
  7. Drain briefly on paper towels, serve — Enjoy!

Download Recipe

Prep Time 15 Mins

Cook Time 20 Mins

Top photo: Evan Anderson caught a walleye at Abiquiu Lake using a chartreuse curly tail grub on a white jig head on June 15.

Bottom photo: Henry Bullis caught this walleye at Conchas Lake on May 16 using a silver minnow jerkbait.

Dela Joyner is the Public Information Specialist in the North Area for the New Mexico Department of Game and Fish.